Best 8 Crusty French Bread Recipes

CRUSTY FRENCH BREAD

Steps:

• In a large bowl, dissolve yeast in 1/2 cup water. Add the sugar, salt, shortening, remaining water and 3-1/2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough. Do not knead. Cover and let rise in a warm place until doubled, about 1 hour. , Turn onto a floured surface. Divide in half; let rest for 10 minutes. Roll each half into a 10x8-in. rectangle. Roll up from a long side; pinch to seal. Place seam side down on 2 greased baking sheets sprinkled with cornmeal. Sprinkle the tops with cornmeal. Cover and let rise until doubled, about 45 minutes. , With a very sharp knife, make 5 diagonal cuts across the top of each loaf. Bake at 400° until lightly browned, 20-30 minutes. Remove from pans to wire rack to cool.

CRUSTY COUNTRY STYLE FRENCH BREAD

Steps:

• In a small bowl, combine the warm water and sugar, stirring until the sugar dissolves.
• Add the yeast and stir gently to mix.
• Let stand until foamy, about 5 minutes.
• In the bowl of an electric mixer fitted with the dough hook, combine 4 cups of the flour and the salt. Beat on low speed just until combined.
• Slowly add the yeast mixture and beat just until incorporated about 1 minute.
• Increase the speed to medium low to medium and beat for 10 minutes adding more flour, about 1/4 cup at a time, until the dough is elastic and pulls away from the sides of the bowl. (I used speed 4 on my Artisan when I still had it and now use speed 2 with my P600).
• Turn the dough out onto a lightly floured surface and knead for 1 minute.
• Form into a ball and dust lightly with flour.
• Sprinkle a little flour into a bowl and transfer the dough to the bowl.
• Cover with plastic wrap and let rise in a warm place until doubled in bulk. 45-60 minutes.
• Turn the dough out onto a lightly floured surface.
• Punch down the dough and knead for a few seconds.
• Form the dough into a ball and return to the bowl again.
• Cover the bowl with plastic wrap and let rise in a warm place until doubled in bulk. 20- 30 minutes.
• Turn the dough onto a lightly floured surface and punch down.
• Cut the dough into 2 equal pieces and shape each into a ball.
• Let rest 5 minutes.
• Line a french bread pan with a clean kitchen towel (a large flour sack towel works well) and sprinkle with a little flour.
• Roll each ball into a log with tapered ends, about the length of the pan, and place on the towel in the pan. Cover with the overhanging edges of the towel and let rise in a warm place for 20 minutes.
• Position an oven rack in the lowest position of the oven, and place a baking pan 1/3 full of boiling water on the rack.
• Preheat oven to 425 F (220C).
• Gently lift the towel holding the loaves off of the pan, taking care not to let the loaves touch each other and set on a work surface.
• Spray the pan with non-stick cooking spray and using the towel as a guide gently flip each loaf into a well in the pan.
• Brush off excess flour.
• Using a sharp knife, make 3-5 diagonal slashes in the loaves about 1/4 inch deep (6mm).
• Brush with the beaten egg white mixture.
• Bake on center rack until the bread sounds hollow when tapped, about 30-35 minutes.
• Transfer the pan to a wire rack and cool the loaves in the pan until room temperature.

CRUSTY FRENCH BREAD

Steps:

• In a large bowl, dissolve the yeast in 1 1/2 cups warm (105° to 115°F) water. Let stand until the yeast bubbles. Stir in the salt and half the flour. Let stand for 5 minutes, until bubbly.
• Stir in the rest of the flour a little at a time until a soft dough forms. If necessary, you may need to add more flour, a tablespoon at a time (depending on the climate: in warm, moist conditions, you'll need a bit more flour; in very dry, arid places, like Minnesota in the winter, you may need to add a bit more water).
• Cover, and let the dough stand for 15 minutes until it begins to rise.
• Turn out onto a very lightly floured board and knead until the dough is smooth and feels as if all the lumps of flour are gone.
• Place in a lightly greased bowl, cover, and let rise until doubled, about an hour.
• Divide the dough into three parts to make baguettes. Shape each into a long, narrow loaf. Place on a lightly greased, dark, rimless cookie sheet (not one that is insulated), with the smoothest side of the loaf up. Cover and let rise again for 45 minutes, until puffy.
• Position the oven racks on the very bottom, the center, and the upper center of the oven. Place a rimmed cookie sheet filled with lake or river rocks on the very bottom level. Preheat the oven at 465°F (regular bake) for at least 20 minutes. Center a baking stone or 6 unglazed tiles on the center rack (place the tiles 1 to 2 inches apart for air circulation).
• When the dough has risen until puffy, slash the loaves with a sharp, serrated knife diagonally across the top in three or four places, about 1/4 inch deep. Reduce the oven temperature to convection bake at 450°F. Using a spray bottle filled with plain water, spritz the loaves generously. Pour 3/4 to 1 cup cool water into the pan of rocks beneath (a sport water bottle works well).
• Bake on the center rack (on preheated tiles) for 15 minutes, until the loaves are browned and crusty. Remove the bread from the oven and cool on a wire rack.
• Alternate Mixing Directions
• Bread machine: Measure all the ingredients into the container of a bread machine and program the machine for the "dough" setting. When the dough is ready, continue with step 6.
• Food Processor: Measure the yeast and dry ingredients into the container of a food processor fitted with a steel blade. Turn the processor on and slowly add the water through the feed tube; process until the dough is smooth and shiny and pulls away from the sides of the bowl. Cover, and let rise until the dough is doubled.
• Sheaves of Wheat
• After rising (step 8), snip the loaves with scissors at a 45-degree angle, pulling each snipped piece outward on opposite sides so that the loaves resemble sheaves of wheat.
• Sun-Dried Tomato Baguettes
• Soak 1/2 cup julienned sun-dried tomatoes in hot water for 10 minutes. Drain well and pat dry. Knead into the dough in step 4. Proceed as directed.
• Kalamata Olive Loaf
• Pit and chop 1/2 cup well-drained Kalamata olives and add to the dough in step 4. Shape the dough into a round loaf and place on a lightly greased, dark, rimless (noninsulated) cookie sheet. Cover and let rise for 45 minutes, until puffy. Preheat the oven as directed in step 7. Before baking, slash the loaf diagonally with a serrated knife or razor blade across the top in three places. Bake at the temperature given in step 8 for 20 to 25 minutes or until crusty and browned. Cool on a wire rack.
• Walnut-Fig Loaf
• Chop 1/2 cup walnuts and 1/2 cup dried figs. Knead into the dough in step 4. Shape the dough into a round loaf and place on a lightly greased, dark, rimless (noninsulated) cookie sheet. Cover and let rise for 45 minutes, until puffy. Preheat the oven as directed in step 7. Before baking, slash the loaf diagonally with a serrated knife or razor blade across the top in three places. Bake at the temperature given in step 8 for 20 to 25 minutes or until crusty and browned. Cool on a wire rack.
• crusty rustic loaves
• There are a few important things involved in getting a crusty baguette or a rustic bread to turn out perfectly:
• First, the dough-it's a simple mixture of flour, salt, yeast, and water. It must be moist rather than dry and stiff. I've found that I can get beautiful results whether I mix the dough by hand, with a steel blade, in the food processor, or in the bread machine. The trick is to create a dough that is moist enough to form big bubbles inside so that the baked loaf has an open texture. Moistness also contributes to a crunchy, chewy crust.
• The second important thing is to produce steam in the oven. I do this by preheating a pan of 1-inch rocks on the bottom shelf of the oven. I use a 12 1/2 × 17 1/2-inch rimmed pan filled with river rocks or landscape rocks. To create the steam, I squirt about a cupful of water onto the hot rocks, creating a burst of steam after I place the loaves in the oven.
• Third, hot air in the convection oven circulates the heat and steam around the baking loaves to create a crunchy crust.
• Rustic loaves require stabilized high heat. This can be accomplished by preheating tiles in the oven (on a rack in the center) to mimic a brick oven. The tiles help to maintain a high heat. Plain unglazed tiles from a flooring supply store work well. You can also place a baking stone into the oven if you have one. A kit called the "Hearthstone" kit works beautifully but is expensive. Because it is sometimes difficult and messy to transfer loaves directly onto preheated tiles or stones, I simply place the shaped loaves on a dark, noninsulated, rimless cookie sheet to rise and then set the cookie sheet right on the preheated tiles to bake.
• If you do not have the pan of rocks or tiles, at least be sure to use a dark, noninsulated, rimless cookie sheet for baking the bread and spray the oven and risen loaves with plain water before and during baking. This does not produce as nice a crust as outlined in step 4 but is a good compromise.

YOUR OWN CRUSTY FRENCH BREAD

Steps:

• Dissolve yeast in very warm water.
• Stir well.
• Let proof for 10 minutes.
• Stir in 2 cups of the flour, sugar and salt until mixture is smooth; gradually beat in enough of the remaining 5 cups flour to make stiff dough.
• (Kitchen Aid is perfect for this).
• Turn out onto lightly floured pastry cloth or board and knead 5 minutes or until smooth and elastic, adding only enough more flour to keep dough from sticking.
• Return to bowl; brush top with soft shortening or oil and cover with clean towel or plastic wrap.
• Let rise till double in bulk in warm place away drafts (approximately 45-60 minutes).
• Punch dough down; cover; let rise again for 30 minutes (again in warm place away from drafts) or until double in bulk.
• While dough rises, make boat shaped baking pans as follows:.
• Tear off 3 twenty-inch-long sheets of heavy aluminum foil.
• Fold in sides of foil approximately 1"-1 1/2" on all 4 sides to form baking pan, this will allow the bread to rise up and not spread out into a flat shaped loaf by folding the short ends together to seal, pressing thumb inside to round slightly (shape into boat)with shortest ends slightly rounded.
• Spray with PAM and sprinkle lightly with corn meal.
• Punch dough down, knead 1 minute on lightly floured pastry cloth or board.
• Divide dough into thirds.
• Roll out with the palm of your hands to a rope approximately 18 inches long; place in prepared foil pan.
• Repeat with remaining two-thirds dough.
• Make 3-4 evenly spaced shallow cuts diagonally in the top of each loaf; brush with warm water and sprinkle with sesame seeds.
• Cover with clean towel and let rise in warm place away from drafts till double in bulk (approx. 30 min).
• Preheat oven to 450º.
• Place dish (I use an old aluminum pie plate) on lower shelf of oven and fill half way with hot tap water.
• Slide loaves on shelf above water.
• Bake for 15 minutes in 450º oven; reduce heat to 350º and bake 30 minutes longer.
• Bread is done when tapped and gives a hollow sound.
• Remove immediately from pans and let cool on cooling racks.
• Slice bread- spread each side with garlic butter- reassemble bread loaf and return to foil pans.
• Unfold edges to cover and warm in low oven (325º) till butter melts into bread.
• Serve warm.

CRUSTY FRENCH BREAD

Steps:

• In mixing bowl, dissolve yeast in 1/2 cup water.
• Add sugar, salt, shortening and remaining water; stir until dissolved.
• Add flour and stir until smooth (do not knead). Cover and let rise in a warm place for 1 hour or until doubled.
• Turn on to a floured surface. Divide in half; let rest for 10 minutes.
• Roll each half into 10-inch by 8-inch rectangle. Roll up from a long side; pinch to seal.
• Place seam side down on greased baking sheets sprinkled with cornmeal. Sprinkle the tops with cornmeal. Cover and let rise until doubled, about 45 minutes.
• With a very sharp knife, make five diagonal cuts across the top of each loaf. Bake at 400 degrees for 20-30 minutes or until lightly browned. Cool on wire racks.

EASY CRUSTY FRENCH BREAD

Steps:

• 1. proof the yeast by adding 1/4 cup water with 1 pkg of yeast and 1 tsp of sugar
• 2. In stand up mixer add, 2 1/2 cups flour, sugar, and salt.
• 3. Using paddle attachment stir till mixed.
• 4. Add yeast (yeast should have a layer of foam to ensure that it's active)
• 5. Mix in mixer with paddle attachment for 5 -7 minutes. Gradually add more flour until consistency resembles something like slime, or flarp... It will be wet, but if you stop the mixer and lift the attachment the dough should pull off of it fairly easily.
• 6. pour dough into a greased bowl and set to rise in a warm area till doubled
• 7. Preheat oven to 350 * Turn dough out on floured surface and add a little more flour if necessary. Shape into baguettes and place on a baking sheet. Score the tops with a sharp knife.
• 8. Mix together 1 tsp of water with 1 tsp of vinegar and brush over top of dough. Bake for 10 minutes and brush again with the water/vinegar mixture. Continue baking until tops are golden and bread sounds hollow when you tap or thump it. Take out and Enjoy!

CRUSTY FRENCH BREAD

Steps:

• Dissolve yeast in warm water (110 degrees) and sugar in large bowl; allow yeast to proof or foam (about 10 minutes).
• Add salt, oil, and 3 cups flour; beat for 2 minutes.
• Stir in 2 cups flour to make a stiff dough.
• Knead until smooth and elastic, about 10 minutes.
• Place in oiled bowl, turn dough to coat all sides, cover and let rise until doubled.
• Punch down and divide in half.
• Shape dough into two long slender loaves.
• Grease and sprinkle with cornmeal either a french bread pan or large cookie sheet.
• Place loaves in pan and cut diagonal gashes on top of each loaf (I use scissors).
• Cover and let rise until doubled.
• Bake at 375 degrees for about 30 minutes.
• Note: You can sprinkle or spray water on the loaves during baking if you want a really crunchy crust.

CRUSTY FRENCH BREAD

Steps:

• 1. mix the flour salt in one bowl mix the yeast, suger, and water. let it rest for 5 minutes. then add the wet ingredients to the dry mix. Turn mixer on med speed until the mix turns in to a ball. Spray bowl and top of dough and cover. Place the dough in the proofer for 30 minutes or until the dough doubles in size. Punch it down and forn a loaf . Place the loaf in a loaf pan and brush the top with the egg wash . Sprinkle with sesame seeds. Place the dough back in the proofer for 35 minutes or until it doubles in size again. Place in a pre heated oven at 350 degrease for 30 minutes. Place on a rack to cool.
• 2. You can use bread flour inplace of high gluten. You can find vitaminc with high gluten in Walmart in the flour section.