French Bread

I love making this loaf of bread. Few ingredients. Little time requirement. Great flavor (especially when you make it with the additional seasonings and butter/garlic salt for topping). Thanks to Diane Downing & Kristie Strahm for this addition to the NZC (New Zion Cookbook).


  • 3 1/2 C flour
  • 1 T sugar
  • 1 t salt
  • 1 1/4 C water, lukewarm
  • 2 1/4 t yeast


  1. Place ingredients in a breadmaker or mixer and knead.
  2. Place dough in a greased bowl, turning dough to coat all sides with oil.
  3. Let dough rise for 30-45 minutes.
  4. Punch down and roll out dough into rectangle shape, then roll dough in a jelly roll shape.
  5. Place dough on a baking sheet. Cut slits in top with a knife and let dough rise for 1 hour.
  6. Bake at 425 degrees for 10 minutes.
  7. Reduce oven to 375 and bake for 4-8 minutes.


  • This recipe is often used as communion bread. For a special treat, Kristie adds 1 T Italian seasoning and 1 T rosemary to the lukewarm water. Mix the dough the same way. After it is baked, she brushes melted butter on top and sprinkles lightly with Lawry’s garlic salt.


3 Responses

  1. I made this tonight – delicious! Thanks for posting the recipe.

  2. I’m starting to go through recipes thinking: “have that. have that. have that. I have it all! DONE.” Not that I didn’t do that before, but I’m trying to use up what I have first, now.

  3. If you’ve never made bread before—or if you’re coming back to it after a long absence, like me—be careful not to overwork the dough. Be a little gentle, don’t manhandle it or else your final produce will be tough.

    Also, in the mixing stage, if the dough seems dry and unable to incorporate all ingredients, add a teeny bit more water. Or if it seems too wet and slippery, add a little bit of flour. You want a nice round mass of dough at that initial stage.

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