French Bread

READY IN: 3hrs 30mins
Recipe by Dani Jean

I found this when I was in middle school in an old South Dakota cookbook. I like to knead in different ingredients according to what I'm cooking it to eat with (like different shreaded cheeses or spices). You can make these into small loaves and pull out the middle for a tasty bread bowl. Here's the original recipe and you can all use your imaginations!

Top Review by susan.e.johnson

Very tasty and quite easy. I too let the yeast proof in the warm water sugar mix. I left mine to rise for longer than called for 2 of the 3 times while I shoveled snow. Didn't seem to have any negative effects. Anyone know if one can make ahead and freeze this to bake later?

Ingredients Nutrition

Directions

  1. Combine all ingredients well, knead dough until is elastic.
  2. Let rise, punch down, let rise again.
  3. Punch down and form in a long loaf.
  4. Roll gently back and forth to length and taper ends.
  5. Place on greased or floured cookie sheet.
  6. Sprinkle with corn meal (or other herbs or cheeses), make slashes crosswise at 2 inch intervals.
  7. Brush with cold water.
  8. Let rise.
  9. Brush again with water.
  10. Sprinkle sesame seeds (or other herbs or cheeses) and bake at 375 F for 30 minutes.

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