Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Community Forums / Breads & Baking / Authentic french bread
    Lost? Site Map

    Authentic french bread

    Wed May 25, 2005 4:50 am
    Experienced "Head Chef" Poster

    Have looked through the recipes for French bread on zaar and was wondering, is it true that French bread is made with just yeast, flour and salt? No sugar or oil needed?

    Looking to try either: or

    Is French bread the same as baguette?

    Have not made French bread before but planning to as soon as my laryngitis clears up icon_rolleyes.gif, best time to do some prep research I guess icon_smile.gif
    Heather Sullivan
    Wed May 25, 2005 8:01 am Groupie
    To me french bread is baguette. But I have no clue about what it is in the USA because I've seen stuff called Italian bread there that looks vaguely similar.
    Yes French bread should only be flour, yeast, water and salt. That's how Jacques Pepin has it in his Complete Techniques so I trust him on that icon_wink.gif That's how it's made here in the UK. This means it only stays fresh for a short amount of time (how it should be. No preservatives!). If you add milk to the recipe, it becomes pain au lait (bread with milk), if you add oil it becomes something else. Oil and milk (or any fat or addictives) will make the crust of the bread softer and less crisp. This is how I vaguely know what the bread I'm going to make is going to turn out like even if I've never made the recipe before.
    Oh and ideally you should be weighing out your flour. If you still want to use those recipes, estimate 125gram per 1cup of flour (doesn't matter if it calls for allpurpose or bread flour, it doesn't change the weight). Weighing out flour is more accurate because 1 lb of flour can be anywhere from 3-4 cups depending on how it's being measured - not very accurate.
    Thu May 26, 2005 1:39 am Groupie
    there are many different flour types available in France, that do not exist here and or are rarely obtainable..."french bread' is not baguette. If you ever had baguette in France, You will know, what I mean. french bread to me is only a longer, white bread to me here in the US. There are some very nice reipes on Zaar, but nothing like the real thing...ask the folks in the french forum
    Stop sending e-mails when someone replies
    Add this to My Favorite Topics
    Alert us of inappropriate posts

    Free Weekly Newsletter

    Get the latest recipes and tips delivered right to your inbox.

    Your e-mail is safe. Privacy Policy

    Ideas from

    Powered by phpBB 2.0.1 © 2002 phpBB Group

    Over 475,000 Recipes Network of Sites