This Traditional French Loaf recipe brings the rustic charm of a Parisian bakery right into your kitchen. With a crispy crust and soft interior, it's perfect for any occasion. Simple ingredients and a straightforward method make it accessible for bakers of all levels.
All-purpose flour is the backbone of our loaf, providing structure and that classic bread texture. Sugar gives the yeast a little something to munch on, jumpstarting the fermentation process. Salt isn't just for taste; it controls yeast activity and strengthens the dough. Active dry yeast is the magic ingredient that makes our bread rise and gives it airy pockets. Finally, warm water (about 110°F) activates the yeast, starting the whole process off on the right foot. A sprinkle of cornmeal on the baking sheet prevents sticking and adds a delightful crunch to the bottom crust.
This bread is versatile. Pair it with a hearty beef stew for a cozy meal or slice it thin for bruschetta with fresh tomatoes and basil. It's also fantastic toasted with a smear of avocado and a sprinkle of sea salt.
First things first, get your yeast going. In a large mixing bowl, dissolve the sugar and yeast in the warm water. You'll want to wait about five minutes, until it looks creamy and a bit frothy. This means the yeast is awake and ready to do its job.
Next, stir in the flour and salt until everything's well combined. Dump the dough onto a lightly floured surface and knead away for about eight minutes. You'll know it's ready when it's smooth and elastic to the touch.
Oil a large bowl lightly, pop your dough in there, and cover it with a damp cloth. Let it rise in a warm spot. It should double in size in about an hour — perfect time to catch up on a good book or some chores.
Once risen, punch down the dough gently to release air. Divide it in half and shape each piece into a long, slender loaf. Place them on a baking sheet that's been dusted with cornmeal. Cover them up again and let them rise for another 30 to 40 minutes until doubled.
While the dough is doing its second rise, preheat your oven to 450°F (230°C). When the loaves are ready, grab a sharp knife and make a few shallow slashes diagonally across the top of each loaf. This helps control the bread's expansion in the oven and looks pretty too.
Bake for 20 to 25 minutes. You'll know they're done when they're a gorgeous golden brown and sound hollow when tapped on the bottom. Let them cool a bit before slicing — if you can resist!
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