Homemade French Bread

Back on October of 2010, I had posted the recipe I use for French bread. Since then it has been pinned numerous times on Pinterest, but since I archived my old blog, it is now an invalid link. Whoops!  I figured I should probably put it back up here, and see if I can get that link changed.

French Bread

Taken directly from my KitchenAid cookbook, this recipe is not only incredibly easy, but it is soooo tasty. You can see by the photo above how beautifully these loaves bake up.

And yes … I know my loaves are a bit odd in size and shape, but I was in a hurry and didn’t take the time to tweak them until they were perfect. *grins*

Regardless of their looks though, they were glossy, crispy and crunchy on the outside, and soft and tender on the inside. Mmmmm.

One thing I love is that you can change up this basic recipe by adding different herbs and/or garlic. Any way you make it, it is truly delicious.

Now, for the recipe ….

*UPDATE* – If you find your bread is too heavy, you may need to decrease the amount of flour and/or add a bit more yeast. I’m not sure if it is the high altitude where I live, but I have found that my bread turned out much better once I modified the recipe. I have noted my modifications in pink below.

French Bread


2 packages active dry yeast (4 ½ tsp) : *I increased this to 2 TBSP
2 1/2 cups warm water (110F to 120 F)
1 tablespoon salt
1 tablespoon melted butter
7 cups all-purpose flour : *I decreased this to 6 cups plus enough to knead dough to remove stickiness. (About 6⅛-6¼ cups in total.)
2 tablespoons cornmeal

For the crust:
1 egg white
1 tablespoon cold water


Dissolve yeast in warm water in warmed mixer bowl. Add salt, butter, and flour.
Attach bowl & dough hook to mixer, turn to Speed 2 and mix about 1 minute or until well blended.
Knead on Speed 2 about another 2 minutes longer – dough will be sticky.
Put dough in large greased bowl, turning to coat.
Cover and let rise in warm place, free from draft, about 1 hour, or until doubled in bulk.

Punch dough down and divide in half. Roll each half into 12″ x 15″ rectangle.
Roll dough tightly, from longest side, tapering ends, if desired.
Put loaves on greased baking sheets that have been dusted with cornmeal.
Cover and let rise in warm place, free from draft, about 1 hour, or until doubled in bulk.

With sharp knife, make 4 diagonal cuts on top of each loaf.
Bake at 450F for 25 minutes, then remove from oven.

Beat egg white and water together and brush each loaf with this mix.
Return to the oven and bake 5 minutes longer.
Immediately remove from baking sheets and cool on wire racks.

Make sure to leave me a comment if you decide to try it out, and let me know what you think!

Happy baking,



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