- 1¾ cups warm water (100° to 110°F)
- 2 (4½ tsp.) envelopes Fleischmann's® Active Dry Yeast
- 1 tablespoon corn oil
- 2 teaspoons salt
- 5–5½ cups all-purpose flour
- 1 egg white beaten with 1 tablespoon water
Classic French bread, perfect for dipping in olive oil or serving with an entree.
1 hour to 1 hour, 30 minutes
When using Fleischmann's® RapidRise® PLUS Instant Yeast, bread flour may be substituted for the all-purpose flour to yield a softer, more tender loaf depending on your preference.