Ingredients
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1 teaspoon white sugar
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1 ½ cups warm water (105 to 115 degrees F/41 to 46 degrees C)
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2 teaspoons active dry yeast
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3 ¾ cups all-purpose flour, or more as needed
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1 ½ teaspoons salt
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2 tablespoons vegetable oil
Directions
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Dissolve sugar in water in a 2-cup measuring cup; gently stir in yeast. Let stand until yeast softens and top is foamy, about 5 minutes.
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Whisk 3 3/4 cups flour and salt together in a large bowl; make a well in the center. Pour yeast mixture into well; stir gently, starting from the middle, until a sticky dough forms. Turn dough out onto a lightly floured surface; knead, adding more flour if needed, until dough is elastic and no longer sticky, about 10 minutes.
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Oil a large bowl; add dough and turn to coat. Cover with a towel and let rise in a warm place until doubled in volume, about 1 hour.
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Preheat the oven to 425 degrees F (220 degrees C) with one rack in center position and one rack in lowest position.
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Fill a roasting pan with water; place on lower rack. Line a baking sheet with a silicone mat.
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Punch down dough and turn onto a lightly floured surface. Form into 1 large loaf (or 6 sandwich loaves), tapering the end(s). Place loaf (or loaves) on the prepared baking sheet. Cut 3 or 4 diagonal slashes, about 1/4- to 1/2-inch, across top(s). Cover with a dry towel and let rise until doubled in volume, about 40 minutes.
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Uncover loaf (or loaves); bake in the preheated oven on the center rack until top is light golden brown, 15 to 20 minutes depending on size of the loaves.
Cook's Note:
Some schools of thought remove the pan of water from the oven before adding the loaf (loaves), some leave it in. Whatever you prefer is fine; I've always read that you need a moist oven for a proper French crust.
Nutrition Facts (per serving)
| 332 | Calories |
| 5g | Fat |
| 61g | Carbs |
| 9g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 332 | |
| % Daily Value * | |
| Total Fat 5g | 7% |
| Saturated Fat 1g | 4% |
| Sodium 585mg | 25% |
| Total Carbohydrate 61g | 22% |
| Dietary Fiber 2g | 9% |
| Total Sugars 1g | |
| Protein 9g | 17% |
| Calcium 15mg | 1% |
| Iron 4mg | 22% |
| Potassium 111mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
