Follow these steps for perfect results
yeast
warm water
warm water
nonfat dry milk
sugar
butter
salt
flour
Combine yeast and 1/4 cup warm water (105~). Mix well, then rest for 10 minutes.
Add 1 3/4 cup warm water (120~), nonfat dry milk, sugar, butter, and salt to the yeast mixture.
Mix in 5 1/2 to 6 cups of flour.
Knead for 10 minutes, working flour in well.
Grease a baking sheet well.
Place the dough on the greased baking sheet.
Let rise until doubled in size.
Punch down the dough and knead for 30 seconds.
Let the dough rise again.
Divide the dough in half.
Brush the loaves with water, then sprinkle with coarse salt.
Slash the top of each loaf with a razor blade or sharp knife.
Bake at 400°F for 45 minutes with a pan of water on the bottom rack.
Expert advice for the best results
For a crispier crust, spritz the loaves with water several times during baking.
Ensure the water used for proofing isn't too hot, as it can kill the yeast.
Everything you need to know before you start
15 minutes
Dough can be made ahead and refrigerated overnight.
Serve warm, sliced, in a bread basket.
Serve with soup or salad
Use for sandwiches
Pairs well with the savory flavors.
Discover the story behind this recipe
A staple bread in French cuisine.
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