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French Bread

This recipe has been adapted from Carolyn Beattie's french bread. The difference is this substitutes 1 c. white flour for 1 c. whole wheat flour.


  • 3 c. warm water
  • 2 T. sugar
  • 1 T. salt
  • 2 T. active dry yeast
  • 2 T. oil
  • 1 c. whole wheat flour
  • 7 c. flour


  1. Put water, sugar, salt, and yeast into mixer.
  2. Let yeast bubble.
  3. Add oil.
  4. Turn on mixer and add flours, 1/2 c. at a time. Mix until dough is smooth and elastic.
  5. Cover and let rise 1 hour or until doubled.
  6. Punch down dough and divide into two balls.
  7. On floured surface, roll out each ball into a 1" thick rectangle. Roll up on long side.
  8. Place both loaves on a greased cookie sheet and cut 4-6 slits on top of each loaf.
  9. Let rise until doubled then bake at 400° for 20-25 minutes.

Servings: Makes 2 large loaves.