New Orleans French Bread

"Nice crusty loaf, soft inside.. traditional New Orleans style loafs."
photo by gailanng photo by gailanng
photo by gailanng
photo by Clarke B. photo by Clarke B.
photo by Linajjac photo by Linajjac
Ready In:
3hrs 5mins
3 Loafs




  • In a large bowl, dissolve the yeast, salt and sugar in warm water.
  • Gradually stir in flour, adding only until the mixture refuses to absorb more.
  • On a floured board knead the dough for 3-4 minutes.
  • Transfer the dough to a greased bowl and brush the top lightly with butter.
  • Cover with a damp cloth.
  • Set the dough aside in a warm place to rise for 1 1/2 hours or until it is double in bulk.
  • Butter a baking sheet and sprinkle it with cornmeal, shaking off the excess.
  • Punch down the dough.
  • Transfer the dough to a floured board and divide it into thirds.
  • Roll each portion into an 8 x 13 inch rectangle.
  • Roll each rectangle up from the long side, seal and shape ends.
  • Place the loaves on the prepared baking sheet and with a sharp knife make several diagonal cuts across the tops.
  • Brush lightly with melted butter.
  • Let rise in a warm place about 45 minutes.
  • Place the bread on the middle rack in oven.
  • Place a pan of hot water on bottom of oven.
  • Bake at 450 degrees for 5 minutes.
  • Reduce oven temperature to 350 degrees and continue baking for 30 minutes.
  • Note: Cooking time includes rising times.

Questions & Replies

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  1. Flourchild20
    How can I make this recipe using my kitchen aid mixer
  2. gigivarnum
    What does "Roll each rectangle up from the long side, seal and shape ends." mean? Ya lost me there. But I gotta figure out how to make this bread so I can try to recreate the bread pudding souffle for Commander's Palace!


  1. Heather D.
    I’m from the New Orleans area and of all the things I miss - delicious bread is at the top of the list. Made this bread today and it was amazing. Crusty on the outside and soft on the inside. Will definitely be making it again.
  2. BJCashen
    My bread is on the second rising, however I am confused about your note that states the cooking time includes the rising time??? Did I miss something? Trying to find a recipe like my grandmother used to make, but just like everyone else I never got the recipe from her before she passed. Her French Bread made the best Po Boy's Thank you for the recipe. Your photo/bread looks DELISH!!!
  3. Clarke B.
    The flavor of this bread was excellent! The only issue I had was in the description of how to roll the loaves. I was familiar with rolling filled breads the way described, but ultimately that made it come out more like a cinnamon roll inside, with layers. Difficult to make sandwiches with, but not impossible. I accidentally put all the melted butter on top on the first rise so perhaps that kept it from rising more on the second rise, and my loaves were a bit thin. Again, the flavor was still so good that it hardly mattered! I do recommend checking on it much sooner than the recommended bake time. We looked at about 6 minutes before they were expected to be done and they were already a bit too dark in some areas. Used them for Po-Boys. We'll try again, but shape them a different way next time.
    • Review photo by Clarke B.
  4. gailanng
    Ta Da! I'm becoming quite a baker, I am. Made for Ragin' Cajun-Creole Tag.
  5. Linajjac
    Great recipe! Thanks for sharing. :)


Born in Macon Georgia. Met a wonderful British lady while playing spades one day..and the rest is history! Hope to get back to Georgia soon -- I miss being able to buy simple things like Crisco (or any kind for that matter!) shortening, Corn Meal, SNOW CRAB!!! I love "smoke cooking", that's not so easy over here either! <img src="" border="0" alt="Photo Sharing and Video Hosting at Photobucket">
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