1 tablespoon water<\/li>\n<\/ul>\n1.\u00a0In large bowl, mix 2 cups of the flour, the sugar, salt and yeast. Add warm water and oil. Beat with electric mixer on low speed 1 minute. Beat on medium speed 1 minute, scraping bowl frequently. Stir in the cup of remaining flour, 1\/2 cup at a time, the dough will be soft.<\/p>\n
2.\u00a0On lightly floured surface, knead dough for 5 minutes until smooth and elastic. Grease large bowl with shortening or cooking spray. Place dough in bowl, turning dough to grease all sides. Cover with plastic wrap and let rise in a warm place for an 1 hour 30 minutes to 2 hours or until dough has doubled in size. Dough is ready if indentation remains when touched.<\/p>\n
3.\u00a0Grease large baking sheet with shortening or cooking spray – sprinkle with cornmeal. Push fist into dough to deflate and divide in half. On lightly floured surface, roll each half into a 16 x 8-inch rectangle. Roll dough up tightly on the long side to form a loaf. Pinch edge of dough into roll to seal. Tuck ends under and pinch to seal. Place both loaves 3 inches apart on baking sheet.<\/p>\n
4.\u00a0Make 1\/4 inch deep cuts across tops of loaves at 2-inch intervals with a knife. Brush loaves with cold water. Let rise uncovered in warm place about 1 hour or until dough doubles in size.<\/p>\n
5.\u00a0Heat oven to 375\u00b0F. In small bowl, mix egg white and 1 tablespoon cold water; brush on loaves. Bake 25 to 30 minutes or until loaves are golden brown and sound hollow when tapped. Remove from baking sheet and cool on a wire rack.<\/p>\n
<\/p>\n
<\/p>\n","protected":false},"excerpt":{"rendered":"
French bread is something I’ve been meaning to tackle for a long time. Yesterday was slushy, cold, and rainy – the perfect excuse to stay inside and experiment! The loaves – were a bit odd shaped because I initially placed … Continue reading →<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_feature_clip_id":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2},"jetpack_post_was_ever_published":false},"categories":[1238,4],"tags":[97,1780,2294],"class_list":["post-15299","post","type-post","status-publish","format-standard","hentry","category-lovin-from-the-oven","category-news","tag-baking","tag-french-bread","tag-what-to-make-for-dinner"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_shortlink":"https:\/\/wp.me\/p1ed1x-3YL","jetpack_sharing_enabled":true,"jetpack-related-posts":[{"id":17129,"url":"https:\/\/willceau.com\/news\/2014\/08\/25\/french-bread-2\/","url_meta":{"origin":15299,"position":0},"title":"Quick French Bread","author":"Tina Garceau","date":"August 25, 2014","format":false,"excerpt":"I found this recipe via\u00a0Jamie Cooks It Up. What's\u00a0great is that it\u00a0makes three loaves of bread - one to eat while it's still warm, one to serve with dinner, and one for the freezer! The bread rises in a low oven so it can be put together and baked in\u2026","rel":"","context":"In "Lovin' from the Oven"","block_context":{"text":"Lovin' from the Oven","link":"https:\/\/willceau.com\/news\/category\/lovin-from-the-oven\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2014\/08\/FrenchBreadSliced.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2014\/08\/FrenchBreadSliced.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2014\/08\/FrenchBreadSliced.jpg?resize=525%2C300&ssl=1 1.5x"},"classes":[]},{"id":37379,"url":"https:\/\/willceau.com\/news\/2022\/03\/28\/cinnamon-bread\/","url_meta":{"origin":15299,"position":1},"title":"Cinnamon Bread","author":"Tina Garceau","date":"March 28, 2022","format":false,"excerpt":"This is one of the best loaves of bread I've ever made! This cinnamon bread is soft, smells heavenly, and is delicious by itself, no butter or jam needed. I imagine that it would make divine French toast, but we just sliced and ate it! 2 1\/4 teaspoons yeast 1\/3\u2026","rel":"","context":"In "Lovin' from the Oven"","block_context":{"text":"Lovin' from the Oven","link":"https:\/\/willceau.com\/news\/category\/lovin-from-the-oven\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2022\/03\/CinnamonLoaf.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2022\/03\/CinnamonLoaf.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2022\/03\/CinnamonLoaf.jpg?resize=525%2C300&ssl=1 1.5x"},"classes":[]},{"id":47132,"url":"https:\/\/willceau.com\/news\/2026\/02\/23\/italian-bread-2\/","url_meta":{"origin":15299,"position":2},"title":"Italian Bread","author":"Tina Garceau","date":"February 23, 2026","format":false,"excerpt":"This lovely loaf of Italian bread was the perfect accompaniment to the baked ziti we had on Sunday night as the snow was beginning to fall. Crunchy on the outside and soft on the inside - and the best part about this recipe is that it makes two loaves! 1\u2026","rel":"","context":"In "Lovin' from the Oven"","block_context":{"text":"Lovin' from the Oven","link":"https:\/\/willceau.com\/news\/category\/lovin-from-the-oven\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2026\/02\/ItalianBread.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2026\/02\/ItalianBread.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2026\/02\/ItalianBread.jpg?resize=525%2C300&ssl=1 1.5x"},"classes":[]},{"id":9025,"url":"https:\/\/willceau.com\/news\/2012\/07\/24\/raisin-bread-french-toast\/","url_meta":{"origin":15299,"position":3},"title":"Raisin Bread French Toast","author":"Tina Garceau","date":"July 24, 2012","format":false,"excerpt":"Lately I've been itching to make raisin bread, so when the weather broke on Friday I seized the opportunity. In France, French toast in known as pain perdu, which translates to \"lost (or wasted) bread\". Back before bread had preservatives, people shopped for it daily - French toast was one\u2026","rel":"","context":"In "Glorious Food"","block_context":{"text":"Glorious Food","link":"https:\/\/willceau.com\/news\/category\/glorious-food\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2012\/07\/FrenchToast1.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2012\/07\/FrenchToast1.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2012\/07\/FrenchToast1.jpg?resize=525%2C300&ssl=1 1.5x"},"classes":[]},{"id":15728,"url":"https:\/\/willceau.com\/news\/2014\/03\/03\/amish-white-bread\/","url_meta":{"origin":15299,"position":4},"title":"Amish White Bread","author":"Tina Garceau","date":"March 3, 2014","format":false,"excerpt":"Well, it's March and faced with another punch in the gut from Old Man Winter - I made bread - two loaves to be exact.\u00a0 Amish white bread is great for sandwiches and makes\u00a0amazing\u00a0French toast the following day. It's easy to put together, requires no machinery - just a large\u2026","rel":"","context":"In "Lovin' from the Oven"","block_context":{"text":"Lovin' from the Oven","link":"https:\/\/willceau.com\/news\/category\/lovin-from-the-oven\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2014\/03\/ABLoaf.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2014\/03\/ABLoaf.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2014\/03\/ABLoaf.jpg?resize=525%2C300&ssl=1 1.5x"},"classes":[]},{"id":44563,"url":"https:\/\/willceau.com\/news\/2025\/02\/03\/cheddar-biscuit-loaf\/","url_meta":{"origin":15299,"position":5},"title":"Cheddar Biscuit Loaf","author":"Tina Garceau","date":"February 3, 2025","format":false,"excerpt":"This bread is a copycat version of a biscuit made popular by a certain chain restaurant named after a scarlet crustacean. I made it out of curiosity to see what all the fuss was about. The texture of the bread is soft, with tangy cheddar, and a kick from the\u2026","rel":"","context":"In "Lovin' from the Oven"","block_context":{"text":"Lovin' from the Oven","link":"https:\/\/willceau.com\/news\/category\/lovin-from-the-oven\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2025\/02\/CheddarBread.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2025\/02\/CheddarBread.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2025\/02\/CheddarBread.jpg?resize=525%2C300&ssl=1 1.5x"},"classes":[]}],"jetpack_likes_enabled":true,"_links":{"self":[{"href":"https:\/\/willceau.com\/news\/wp-json\/wp\/v2\/posts\/15299","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/willceau.com\/news\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/willceau.com\/news\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/willceau.com\/news\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/willceau.com\/news\/wp-json\/wp\/v2\/comments?post=15299"}],"version-history":[{"count":0,"href":"https:\/\/willceau.com\/news\/wp-json\/wp\/v2\/posts\/15299\/revisions"}],"wp:attachment":[{"href":"https:\/\/willceau.com\/news\/wp-json\/wp\/v2\/media?parent=15299"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/willceau.com\/news\/wp-json\/wp\/v2\/categories?post=15299"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/willceau.com\/news\/wp-json\/wp\/v2\/tags?post=15299"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
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