Crusty French Bread by Cindy Dudas
  • 1 envelope active dry yeast, preferably Red Star
  • 2 cups lukewarm water
  • 1 TB sugar
  • 4 cups King Arthur bread flour (keep an extra cup on hand)
  • 2 tsp salt
  1. In a mixing bowl, soften yeast in warm water and stir in sugar. Combine flour and salt & add all at once to yeast mixture.
  2. Using the kneading attachment on your mixer, mix until dough forms. If it looks a bit thin, add some more flour by the Tbsp and mix until dough pulls away from the sides of the bowl.
  3. Let the dough rise in the bowl for about 2 hours or until it doubles in size. Punch it down and knead on a floured board (you will need a lot of flour) until smooth.
  4. Grease either two small casserole pans or one large one; either divide the dough into two pans or make one big loaf for the one pan. Let the dough rise about 45 minutes.
  5. For a rustic looking loaf, do not slice the top. For a more uniformed loaf, make a slice in the top before putting it into a preheated 400 degree oven for about 45 minutes.
Recipe by A Life in Balance by Barb Hoyer at