Low-Fat French Bread


  • 2 C water, at 105 deg F
  • 1 packet or one cube or 1 scant Tbsp yeast (dry, except for the cube)
  • 2 tsp salt
  • 6-7 C all-purpose flour (or 3 C whole wheat & 3-4 C a-p)
  1. Dissolve the yeast in the warm water.  Stir the salt and 2 C flour  together and add to the water.  Add another 2 C flour. Add  the rest of the flour is smallish increments, until the dough clears  the bowl if you’re using a mixture, or stops being sticky if your  mixing it in by hand.
  2. Oil the cleaned bowl (about 1/2 tsp oil or butter), put the dough  back in, cover, and let rise at 70 to 80 deg until it doubles.  Punch down, form into two long French-bread-shaped loaves, and let  rise in French bread pan or on cookie sheet or jelly-roll pan.
  3. Preheat oven to 425 deg F.  Slash loaves diagonally when they’re  about double in size. Place an oven-proof dish on the oven floor  with hot water in it or vigorously spray the over with water (watch  out for the bulb).  Slide the bread in and bake until they’re a  golden brown.
  4. Cool on rack.

Note: Don’t cover tightly or the beautiful  crunchy crust will soften.


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