Ah, the unassuming envelope of onion soup mix. It's more than just for onion soup (or dip). It adds tremendous flavor (and convenience) in all these recipes.
Crusty French Bread
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- #33814
Great French bread can improve almost any meal, whether drizzled with olive oil as a simple starter or dipped into a hearty beef stew. Once you start making these crusty French loaves at home, you'll wonder how you ever managed without them.
serves/makes:
ready in:
2-5 hrs
2-5 hrs
6 reviews
ingredients
2 packages dry active yeast
2 1/2 cups warm water (105 F., 115 F.)
1 tablespoon salt
1 tablespoon butter (preferably unsalted) or margarine, melted
7 cups unbleached all-purpose flour
1/4 cup cornmeal
1 egg white
1 tablespoon cold water
directions
Place the warm water in a large mixing bowl. Sprinkle the yeast over the top and let sit for 1-2 minutes. Add the salt, butter, and flour (all at once). Using a dough hook, mix on low speed for 1 minute. Increase the speed to medium low and mix for 2 minutes. The dough will be sticky.
Grease a large bowl. For the dough into a ball and place in the bowl, turning to coat in the grease. Cover the bowl with plastic wrap and a towel. Place in a draft free location and let rise until doubled in size, about an hour.
Grease a baking sheet and sprinkle with the cornmeal. Set aside.
Turn the dough out onto a floured work surface and punch it down to release the gasses. Divide the dough in half. Roll each half into a 12x15 rectangle. Roll up each jelly roll style so you have 15-inch loaves. Seal the edges by pinching the dough.
Place the loaves on the greased baking sheet. Cover lightly with plastic wrap and a light towel. Let rise in a warm, draft free location for 1 hour or until doubled in size.
Preheat the oven to 450 degrees F.
Slash each loaf of dough with a sharp knife about 3-4 times on the diagonal. Place the baking sheet in the oven and bake at 450 degrees F for 25 minutes.
Combine the egg white and cold water and whisk until smooth. Brush the tops of the loaves with the egg white mixture then return the bread to the oven and bake for 5 more minutes.
Remove the bread from the oven and let cool on wire racks before slicing and storing. Store the French bread in an airtight container.
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
February 16, 2021
I think this is the easiest bread i have made in a long time! However I feel that there are 2 changes that I will make the next time I make this recipe! 1- it needs more butter like 2 -4 tablespoons instead of just 1! 2- It really needs more salt added- 1 1/2 tablespoons at least!
April 22, 2020
Just made this bread, the dough was very easy to work with, seems crusty just the way we like it. Can't wait till dinner!!
November 24, 2009
Great Recipe... Anna.. Try rising the dough in a large plastic bowl and cover with a towel.. Dust surface (counter, cutting board, ETC.)with flour for shaping purposes.. It will keep the dough from sticking..
January 1, 2008
This receipe is awesome! I had never made bread in my life but wanted to try making dough with my new Kitchen Aid, so I searched the web for a recipe. This is a keeper!
August 18, 2006
A tasty finished product. However, I found my dough to be very sticky and somewhat difficult roll and shape. The loaves also adhered to the plastic wrap as they rose the second time. Any suggestions on how to remedy this since the recipe states no further addition of flour is needed?
March 2, 2006
This wonderful, easy to handle dough makes a delightful loaf of French bread. Just what I was looking for!