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French Yeast Bread

M A K E S  2 0  S E R V I N G S

Makes fantastic bruschette and crostini. Bake it in the 2-loaf French bread pan for regular French bread, or in the 3-loaf French baguette pan for baguettes (see below). Notice that the bread starts baking in a cold oven, an unusual but very effective method for this type of bread because it produces a crisper crust and airier texture.

2 tablespoons active dry yeast

2 tablespoons sugar, divided

1 cup + 2 tablespoons warm (110°F) water

3 large egg whites (or ½ cup), at room temperature

2 cups potato starch

1 cup Sorghum Blend

1 teaspoon xanthan gum

1 teaspoon guar gum

1 teaspoon salt

¼ cup unsalted butter or buttery spread, such as Earth Balance, at room temperature, or canola oil

2 teaspoons cider vinegar

1 tablespoon egg white whisked with 1 tablespoon water for egg wash

1 teaspoon sesame seeds


1 In a small bowl, dissolve yeast and 1 teaspoon sugar in warm water. Set aside to foam 5 minutes.

2 Grease French bread pan (one with two indentations) or line with parchment paper.

3 In the bowl of a heavy-duty stand mixer, combine egg whites, potato starch, sorghum blend, xanthan gum, guar gum, salt, butter, and vinegar plus the remaining sugar and yeast-water mixture. Beat on low speed to blend. Beat on medium speed 30 seconds, stirring down sides with spatula. Dough will be soft.

4 Divide dough in half on prepared pan. (A #12 metal spring-action ice cream scoop helps make loaves of the same size.) Shape each half into 10-inch log with a wet spatula, taking care to make each loaf the same length and equal thickness, with blunt rather than tapered ends. Brush with egg wash for glossier crust. With a sharp knife, make three diagonal lashes (18-inch deep) in each loaf so steam can escape during baking. Sprinkle with sesame seeds.

5 Place immediately on middle rack in a cold oven. Set the oven to 425ºF and bake approximately 30 to 35 minutes, or until nicely browned. Cover loaves with foil after 15 minutes of baking to prevent overbrowning.

6 Remove bread from pans and cool completely on a wire rack before slicing with electric knife or serrated knife. Makes 2 loaves.

French Baguette: Make the dough as directed above, shaping dough into 3 loaves. Use a French baguette pan with 3 rather than 2 indentations. Bake 25 to 30 minutes. Makes 3 loaves.

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