The Perfect French Bread, Baguette & Roll Recipe


agodlyheritage
photo source: agodlyheritage

A crisp, crunchy crust and slightly chewy crumb make this bread as traditional as the breads served in France. Perfect for molding and shaping into any size rolls or single loaves. This delectable bread is wonderful slathered with butter and jam, toasted, the base for sandwiches, French toast, an accompaniment to soups and stews, garlic bread on and on!

alifewortheating
photo source: alifewortheating

Ingredients:

6 cups all-purpose flour

2 1/2 (.25 ounce) packages active dry yeast

1 1/2 teaspoons salt

2 cups warm water

1 tablespoon cornmeal

1 egg white

1 tablespoon water

imgbuddy
photo source: imgbuddy

Directions:

  1. In a large bowl, combine 2 cups flour, yeast and salt. Stir in 2 cups warm water, and beat until well blended using a stand mixer with a dough hook attachment. Using a wooden spoon, stir in as much of the remaining flour as you can.
  2. On a lightly floured surface, knead in enough flour to make a stiff dough that is smooth and elastic. Knead for about 8 to 10 minutes total. Shape into a ball. Place dough in a greased bowl, and turn once. Cover, and let rise in a warm place until doubled.
  3. Punch dough down, and divide in half. Turn out onto a lightly floured surface. Cover, and let rest for 10 minutes. Roll each half into large rectangle. Roll up, starting from a long side. Moisten edge with water and seal. Taper ends.
  4. Grease a large baking sheet. Sprinkle with cornmeal. Place loaves, seam side down, on the prepared baking sheet. Lightly beat the egg white with 1 tablespoon of water, and brush on. Cover with a damp cloth. Let rise until nearly doubled, 35 to 40 minutes.
  5. With a very sharp knife, make 3 or 4 diagonal cuts about 1/4 inch deep across top of each loaf. Bake in a preheated 375 degrees F (190 degrees C) oven for 20 minutes. Brush again with egg white mixture. Bake for an additional 15 to 20 minutes, or until bread tests done. If necessary, cover loosely with foil to prevent over browning. Remove from baking sheet, and cool on a wire rack.
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7 Comments Add yours

  1. snowfox66 says:

    I like this recipe! Since I can’t go anywhere today (too icy) I am about to set it up to try! Thanks for the wonderful recipes! 🙂

    Liked by 1 person

    1. Sounds like a perfect day for baking! I love this recipe too! Thanks for all of your wonderful comments BTW…appreciate them very much. Enjoy!

      Liked by 1 person

  2. bill says:

    could you make one extra, please

    Liked by 1 person

    1. Anything for you, Bill 🙂 This bread truly is incredble

      Like

  3. I need more confidence before attempting baguettes. Thanks for the visual.

    Liked by 1 person

    1. You’re welcome! Bread can be intimidating, yes! However, and you didn’t hear this from me 🙂 Using a bread machine and finishing in baking pans is the only way to go…shhhh 🙂 Thanks so much for commenting!

      Liked by 1 person

      1. Every chef has their secrets. Thanks for sharing one with me. 🌷

        Liked by 1 person

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