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French Bread

Mary EllenMary Ellen Winegardner

a perfect crusty bread

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Makes 4 loaves

Makes 4 loaves
Makes 4 loaves


  • 2 pkgs (or 5 teaspoons) dry yeast
  • 3 cups very warm water
  • 2 tablespoons sugar
  • 2 tablespoons olive or canola oil
  • 3 teaspoons salt
  • 5 cups white flour
  • 3 cups whole wheat flour
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In a small bowl, dissolve yeast in 1 cup of the very warm water. In a larger bowl, combine the rest of the water, sugar, oil, and salt. Add the first mixture and mix well. Gradually stir in all flour. Mix the dough with a large spoon. Add extra flour as needed. Let sit for 10 minutes. Stir again. Repeat the stirring process three more times, a total of five times in an hour. Turn dough onto floured surface and divide into four pieces. Shape into balls and let rise for 10 minutes. Roll out flat, then roll up firmly. Place on cookie sheets. Score diagonally five times on each surface. Let rise until doubled. Bake in a preheated 400° oven for 30-35 minutes.

Recipe Notes

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Tip: Lightly coat the bread tops with butter-flavor cooking spray for golden crust. Freeze extra loaves.

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