Crispy Crusty Bread

Active Time: 20 minutes

Total Time: 90 minutes


4 loaves

Print recipe


  • 1 envelope rapid-rise dry yeast
  • 1 tablespoon salt
  • 1 tablespoon sugar
  • 4 1/2 cups unbleached all-purpose flour
  • 2 tablespoons FRENCH PANTRY Roasted Garlic and Chive Herb Blend
  • 2 cups water


  1. In a mixing bowl, dissolve yeast and water.
  2. Add salt and sugar and mix well.
  3. Beat in flour with herbs 1 cup at a time.
  4. Cover and set in a warm place until dough doubles in size for about one hour.
  5. Preheat oven to 400 °F.
  6. Place a light dusting of flour on the
  7. Turn out the dough onto the Roul’Pat; it will be sticky and requires a dusting of flour to keep from sticking.
  8. Knead the dough a few times, do not overwork the dough.
  9. Separate the dough in half and cut each half again so that you have 4 total balls of dough.
  10. Place the Silform Bread Tray on a Medium Perforated Baking Sheet.
  11. Shape each ball of dough into a long baguette.
  12. Place baguettes into the bread tray and score the top of the bread dough five times.
  13. Brush the top of each loaf lightly with water.
  14. Lightly sprinkle with salt to taste and additional Roasted Garlic and Chive Herb blend if desired.
  15. Bring two cups of water to a boil in a small pan.
  16. Place the pan on the bottom rack of the oven.
  17. Place your Perforated Baking Sheet on the center rack of the oven and bake for 25 to 30 minutes or until browned on top.

Enjoy from our bon COOK kitchen to yours!

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