If you need a more accessible version of this website, click this button on the right. Switch to Accessible Site


You are using an outdated browser. Please upgrade your browser to improve your experience.

Close [x]


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.

Go to top of page