French Bread

September 14th, 2012

My husband and I we have totally different outlooks on art and its definition. When he dresses our toddler, he comes out of the room with the worst outfits ever. I don’t know how he does it, he puts things together that should never ever been seen together. His excuse is “I’m not artistic”. I just find it hilarious because he is a genius in EVERY other domain.

I am sure you remember me mentioning that my husband makes the best bread/pizza dough in the world. He really really does!

While it is true that he doesn’t understand anything about colour/pattern matching he does make a  pretty loaf. He has a special technique of rolling them and they always turn out to be gorgeous!

Also he plays the guitar like nobody’s business, he says it’s not an artistic skill but a technical skill… I disagree.


French Bread

Makes 2 big loaves


  • 1 ½ tbsp. quick rise yeast (or active dry yeast)
  • 2 ½ cups warm water (105°F to 115°F)
  • 1 tbsp. salt
  • 1 tbsp. melted butter
  • 7 c. all-purpose flour
  • 2 tbsp cornmeal
  • 1 egg white (optional)
  • 1 tbsp. cold water (optional)


  1. In mixer bowl, dissolve yeast in warm water. Add salt and butter. Gradually add the flour and mix with dough hook until well blended and knead about 2 minutes longer (the dough will start to clean the sides of the bowl).
  2. Place dough in a greased bowl and cover with a clean damp kitchen cloth or plastic wrap. Let rise 1 hour (or until doubled in size).
  3. Punch dough down and divide in half. Roll on a floured surface with rolling pin and roll back tightly into a loaf. Place loaves on a greased and dusted (with cornmeal) baking sheet. Cover with damp kitchen cloth and let rise for 1 hour (or until doubled in size).
  4. Make diagonal cuts on top of each loaf with a sharp knife. Bake at 450°F for about 20 minutes (or 25 minutes if skipping the egg wash). Remove from oven.
  5. Optional: Beat egg white and water together with a fork, brush each loaf with the egg mixture. Return to oven and bake 5 minutes longer.
  6. Remove from baking sheets immediately and let cool on wire racks.

2 Responses to French Bread

  1. RecipeNewZ says:

    Beautiful bread and wonderful recipe. It was very popular on RecipeNewZ and is now featured on our Facebook page: Congrats!

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>