New Orleans French Bread

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Date April 17, 2020
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0 New Orleans French Bread
Posted In Bread Recipes


In a large bowl, dissolve the yeast, salt and sugar in warm water.

Gradually stir in flour, adding only until the mixture refuses to absorb more.

On a floured board knead the dough for 3-4 minutes.

Transfer the dough to a greased bowl and brush the top lightly with butter.

Cover with a damp cloth.

Set the dough aside in a warm place to rise for 1 1/2 hours or until it is double in bulk.

Butter a baking sheet and sprinkle it with cornmeal, shaking off the excess.

Punch down the dough.

Transfer the dough to a floured board and divide it into thirds.

Roll each portion into an 8 x 13 inch rectangle.

Roll each rectangle up from the long side, seal and shape ends.

Place the loaves on the prepared baking sheet and with a sharp knife make several diagonal cuts across the tops.

Brush lightly with melted butter.

Let rise in a warm place about 45 minutes.

Place the bread on the middle rack in oven.

Place a pan of hot water on bottom of oven.

Bake at 450 degrees for 5 minutes.

Reduce oven temperature to 350 degrees and continue baking for 30 minutes.

Note: Cooking time includes rising times.


2 1⁄4 teaspoons active dry yeast (1 pkg)
1 tablespoon salt
1 tablespoon sugar
2 cups warm water
5 - 5 1⁄2 cups flour
2 tablespoons butter, melted
2 tablespoons cornmeal

  • PREP 1 h 30 min
  • COOK 5 min
  • READY IN 3 h 15 min
  • YIELD 3 Loafs
  • DIFFICULTY Intermediate
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