Everyday French loaf from Big Book of Bread: 125 Recipes for Every Baker (page 208) by King Arthur Baking Company

  • unbleached all-purpose flour
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  • instant yeast
    Instant yeast appears similar to active dry yeast, but has smaller granules with substantially higher percentages of live cells per comparable unit volumes. It is more perishable than active dry yeast, but also does not require rehydration, and can usually be added directly to all but the driest doughs. Instant yeast generally has a small amount of ascorbic acid added as a preservative. (Wikipedia) Buy Now
  • Serves : 2 loaves

  • EYB Comments

    Allow to stand at room temperature overnight. Can substitute sourdough culture for instant yeast.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Allow to stand at room temperature overnight. Can substitute sourdough culture for instant yeast.

  • van_vuvu04 on April 05, 2026

    Delicious! Used the brod and Taylor baking shell. And remember to let the oven come back to temp before baking the second loaf.

  • cleo_vimqze on April 05, 2026

    Made with my sourdough starter— excellent result despite my subpar shaping skills

  • hibeez on March 22, 2026

    Made the sourdough version. Froze one loaf and finishing the other a week later as French toast. Nice loaf with full flavor and texture. Easy and will make again.

  • Thorium0232 on January 25, 2026

    I made the full yeast version of this. The crust was crunchy and the insides soft and dense. I look forward to making it again with starter to see if it increases flavor.

  • christineakiyoshi on July 31, 2025

    I have made this several times, using sourdough starter. Reliable and delicious. Smaller size loaf. 5 stars

  • anya_sf on June 04, 2025

    Flavorful bread with a nice chewy texture. Easy to make 1/2 recipe for one loaf. My banneton is round so my loaf was too, although I failed to slash it properly so it baked up unevenly - oh well.

  • SKidd on January 27, 2025

    These turned out really nice for me and I liked the option of sourdough in the preferment to add some flavor and texture to an easier and (relatively) speedy loaf.

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