Just another rainy old day in Indiana today. I had a day off from work so I decided to make a big pot of soup and a nice loaf of crusty bread. I wanted something very easy and found this recipe. I don't make bread very often and I must say this loaf turned out really nice. The recipe is a great one for a first time bread baker. This generous loaf makes 16 servings.
3 Plus Points per slice.
Crusty French Bread
- 1 (.25 ounce) package active dry yeast
- 1 cup warm water (110 degrees to 115 degrees)
- 2 tablespoons sugar
- 2 tablespoons vegetable oil
- 1 1/2 teaspoons salt
- 3 cups all-purpose flour
- 1 egg white
- 1 teaspoon cold water
- In a large mixing bowl, dissolve yeast in warm water. Add the sugar, oil, salt and 2 cups flour. Beat until blended. Stir in enough remaining flour to form a stiff dough.
- Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down; return to bowl. Cover and let rise for 30 minutes.
- Punch dough down. Turn onto a lightly floured surface. Shape into a loaf 16 in. long x 2-1/2 in. wide with tapered ends. Sprinkle a greased baking sheet with cornmeal; place loaf on baking sheet. Cover and let rise until doubled, about 25 minutes.
- Beat egg white and cold water; brush over dough. With a sharp knife, make diagonal slashes 2 in. apart across top of loaf. Bake at 375 degrees F for 25-30 minutes or until golden brown. Remove from pan to a wire rack to cool.