Bake the Perfect Crusty French Bread at Home: A Timeless Recipe and Baking Journey

There’s an undeniable magic in homemade bread – the comforting aroma filling your kitchen, the satisfying crunch of a golden crust, and the soft, airy interior. Few things rival the simple pleasure of a freshly baked loaf. Today, we’re diving into a recipe for truly **Crusty French Bread** that consistently delivers on that promise. It’s a classic for a reason, promising a delightful experience from the moment you start kneading to the very first bite.

The Enduring Charm of Cookbooks and Handwritten Notes

My culinary journey is deeply intertwined with my cookbooks. Each one tells a story, not just through its printed recipes, but through the notes I’ve meticulously scribbled in the margins. If I’ve tried a recipe, you’ll find my honest feedback: whether it was a hit, a miss, too dry, or perfectly balanced. I jot down tweaks I made, ingredients I substituted, and sometimes, just a simple star rating to mark a favorite. These personal annotations transform a mere collection of instructions into a living document, a culinary diary. Someday, these treasured books will likely find new owners, and just like sharing my experiences here, I hope these notes offer them guidance and a glimpse into my kitchen adventures.

This sentiment holds even more true for handwritten recipe cards. There’s a certain reverence for a recipe someone took the time to transcribe by hand. The very act suggests it’s a dish worth making, a keeper. And if that card bears splatters, stains, or faded ink? That’s the ultimate seal of approval. Those marks are badges of honor, earned through countless repetitions, testifying to a recipe’s enduring popularity and deliciousness. After all, who would bother making a bad recipe a second time? Certainly not me, and I bet not you either!

Hunting for Culinary Treasures: The Allure of Vintage Cookbooks

I confess, I’m a bit of a cookbook hoarder. My collection boasts at least 50 titles, yet I’m always on the hunt for more. My preference leans heavily towards used and older books, discovered during leisurely strolls through yard sales, bustling book sales, and cozy used book stores. There’s a certain magic in leafing through pages yellowed with time, finding recipes that speak of a simpler era. While I appreciate the sleek aesthetics and innovative techniques of modern, fancy cookbooks, my heart truly belongs to traditional recipes—the kind my grandmother would have whipped up without a second thought. These are the foundational dishes, the comfort foods that stand the test of time.

A few weeks ago, I experienced that thrill firsthand when I stumbled upon **Pillsbury’s Bake Off Breads Cook Book** at Goodwill. Dated 1968, this cookbook felt like a discovery. Its enduring value was evident; I paid $3.00 for it, barely less than its original price of $3.95 from over five decades ago. And for a bread enthusiast like myself, it was a goldmine. There’s something profoundly satisfying about baking bread from scratch, and this book promised a treasure trove of possibilities. Kneading dough is more than just a step in the process for me; it’s a therapeutic ritual, a moment of calm in a busy day.

Not every bread recipe is an instant success, of course. Sometimes it’s the recipe itself that falls short, and other times, it’s a matter of mastering the technique. I’m still on a quest to conquer the elusive sourdough starter, but so far, consistent luck has eluded me. However, this particular French Bread recipe from the Pillsbury cookbook? It’s an absolute keeper. I’ve already made it three times, each batch a resounding success. In fact, one of the loaves was so good, we transformed it into a decadent French toast casserole – a recipe I’m excited to share with you all very soon!

The Recipe: Crusty French Bread (Yields 2 loaves)

This recipe from the cherished 1968 Pillsbury Bake-Off Breads Cook Book has quickly become a staple in my kitchen. It consistently produces two beautiful loaves with a perfectly crusty exterior and a wonderfully soft interior. The steps are straightforward, making it approachable even for those new to bread making, while still yielding results that impress seasoned bakers.

Crusty French Bread

Ingredients

5-5 1/2 cups all purpose flour
1 tablespoon sugar
1 tablespoon salt
1 package active dry yeast
2 cups warm water**
1 tablespoon shortening
1 egg white slightly beaten
1 tablespoon water

Instructions

In a large mixing bowl, combine 2 cups of flour, sugar, salt and yeast. Stir well to combine these dry ingredients. Then, add the warm water and shortening. Mix thoroughly until all ingredients are well combined and a shaggy dough begins to form. Continue adding the remaining flour, gradually, until the dough becomes stiff and pulls away cleanly from the sides of the bowl.
Turn the dough out onto a lightly floured counter or board. Knead the dough vigorously for a full 5 minutes, adding small dustings of flour as needed to prevent sticking. (I highly recommend setting a timer to ensure you dedicate the full five minutes to kneading, as this develops the gluten for a superior texture.) Once kneaded, place the dough in a greased bowl, turning it over once to coat the entire surface with oil. Cover the bowl with a light dish cloth and place it in a warm, draft-free spot to rise until it has doubled significantly in size, which typically takes about 1 to 1 1/2 hours.
Once the dough has doubled, gently punch it down to release the air. Turn the dough out onto your counter. Divide the dough into two equal portions. Shape each portion into a long, slender loaf, tucking the ends neatly underneath. Place the shaped loaves onto a greased cookie sheet, ensuring there’s enough space between them for further rising.
Cover the shaped loaves with a cloth and let them rise again in a warm place until they have doubled in size. This second rise usually takes about 45 minutes.
In a small bowl, combine the slightly beaten egg white and 1 tablespoon of water to create an egg wash. Generously brush the tops and sides of both loaves with this egg wash. This step contributes to the beautiful golden-brown crust and a subtle sheen. Using a very sharp knife or a baker’s lame, make three diagonal slashes approximately 1/2 inch deep across the top of each loaf. These slashes allow the bread to expand properly in the oven and create an attractive, classic French bread appearance.
Preheat your oven to 375 degrees Fahrenheit (190°C). For that signature crusty exterior, place a shallow baking dish (a glass pie plate works perfectly) with about an inch of water on the lower rack of the oven. This creates steam during baking. Carefully place your prepared loaves into the preheated oven. Bake for 40-45 minutes, or until the loaves are a deep golden brown and sound hollow when tapped on the bottom. Remove from the oven and cool on a wire rack before slicing and serving.

Notes

**For warm water, it’s crucial for activating the yeast. You can test the temperature just as you would for a baby’s bottle – it should feel comfortably warm, not hot. For precision, use a thermometer; the ideal temperature range is between 105 and 110 degrees Fahrenheit (40-43°C). Water that’s too hot will kill the yeast, and water that’s too cold won’t activate it properly, both leading to a poor rise.

Recipe adapted from ChocolateChocolateandmore.com and originally sourced from Pillsbury’s Bake Off Breads Cook Book (1968).

Did you make this recipe?

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Expert Tips for Shaping and Baking Your Loaves

Achieving that classic French bread shape is easier than you think. After the first rise and dividing the dough, I employ a simple stretch-and-roll motion to form each loaf. Imagine gently pulling the dough outwards and then rolling it towards you, creating tension on the surface. Once shaped, neatly tuck the ends under the loaf before placing it on your greased cookie sheet. This technique helps maintain the structure during baking. Covering the shaped loaves with a cloth for their second rise, for about 45 minutes until doubled in size, is crucial for developing that light, airy texture and impressive volume.

The pictures above and below illustrate the process. From the initial shaping to the impressive rise, each step contributes to the final masterpiece. The simple act of scoring the top with a sharp knife just before baking is not just for aesthetics; it allows the steam to escape and the bread to expand beautifully, preventing uncontrolled cracks and ensuring an even bake.

Enjoying Your Homemade French Bread and Beyond

Once baked to a beautiful golden brown and cooled on a wire rack, your homemade crusty French bread is ready to be devoured. Slice into it while it’s still slightly warm for an unforgettable experience. It’s magnificent simply spread with butter, perfect for dipping into olive oil, or as an essential accompaniment to a hearty soup or stew. Leftovers, if you have any, can be transformed into delicious croutons, used for bruschetta, or, as mentioned, become the star of a delightful French toast casserole. This recipe isn’t just about baking bread; it’s about creating memories and enjoying the simple, profound satisfaction of feeding yourself and your loved ones with something truly special, made with your own hands.

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