French Bread

French Bread Aroma Soothes the Soul

A crisp outer crust and moist inside, the perfect definition of French Bread. I add my own personal ingredients to this recipe to make it taste even better while it delivers a bit of nutrition beyond what normal white flour has to offer.

For the tan loaf, I used Whole Spelt Flour instead of white flour. Spelt flour adds even more nutrition but requires less flour than white as it is more absorbent and produces a slightly stiffer loaf with the distinct flavor of Spelt.

American French Bread

Prep Time: 1 hour, 15 minutes

Cook Time: 25 minutes

Total Time: 1 hour, 40 minutes

Yield: 1 loaf

Serving Size: 2 slices

American French Bread

This is a traditional American version of French bread. This loaf is full of flavor and has a longer counter life with the vitamin C crystals added to the recipe.


  • 2 3/4 to 3 Cups All-Purpose Flour
  • 1 TBSP Wheat Gluten
  • 1/4 tsp Vitamin C Crystals (I use Nutribiotic Ascorbic Acid crystalline powder)
  • 1/8 tsp Blackstrap Molasses
  • 1/2 tsp Olive Oil
  • 1/2 tsp Sweetener-Honey, Sorghum, Corn Syrup, Maple Syrup, etc.
  • 1 pkg or 2 1/4 tsp Yeast
  • 1 tsp Salt
  • 1 1/4 Cups Hot-Warm Water 120°-130°
  • Cornmeal to dust the baking sheet


  1. In a medium mixing bowl, combine 1 1/2 cups flour, yeast, C crystals, Wheat Gluten, salt, molasses, oil, sweetener and water.
  2. Beat at low speed until moistened.
  3. Beat at medium speed for 3 minutes.
  4. Change to dough hooks and knead for 7 minutes adding enough of the remaining flour to allow dough to pull off the edges of the bowl and make a firm dough. (follow instructions that accompany your mixer)
  5. Remove from bowl and knead lightly to make a smooth ball.
  6. Place in another bowl that has been oiled or greased, turning dough to grease top and sides.
  7. Cover and let rise in a warm place until doubled. About 30-40 minutes depending on temperature.
  8. Punch dough down.
  9. On a lightly floured surface, roll or pat dough to make a 6" x 12" rectangle.
  10. Starting with longer side, roll dough tightly pressing dough into the roll with each turn.
  11. Pinch the edges and ends to seal.
  12. Place on greased baking sheet that has been sprinkled with cornmeal.
  13. Cover and let rise again in a warm place until an indentation remains when lightly touching the side of the loaf, about 30-40 minutes.
  14. With a very sharp knife, make 2 or 3 diagonal slashes across the top of the loaf.
  15. Spray or brush with cold water.
  16. Bake at 425° for 25-30 minutes, until golden brown.
  17. Spray or brush loaf with water several times during the first 15 minutes of baking for a crisp crust.
  18. When golden, remove from oven and cool on a wire rack for best results.


The oil, Black Strap Molasses and Sweetener are added as part of the Olympic Health program to add back the minerals, oil and carbohydrate balance that should have been in the grain to begin with. Due to our current farming practices, most farmed food is very deficient and unbalanced.

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