French Bread with Egg Whites
Light and airy with a delightfully crisp crust, this French Bread with Egg Whites offers a modern twist on the classic French baguette. Made with simple pantry staples like all-purpose flour, active dry yeast, and a touch of sugar, this recipe swaps whole eggs for fluffy egg whites, creating a lighter texture while still maintaining the bread's rich flavor. The dough is lovingly kneaded until smooth and elastic, then allowed to rise until perfectly fluffy. Baked to golden perfection with a signature cornmeal-dusted base, this bread is ideal for sandwiches, soups, or as a standalone snack. With its straightforward preparation and stunning results, this easy homemade French bread is destined to become a go-to recipe for bakers of all skill levels. Perfect for those seeking to master bread baking or looking for a lighter variation, this recipe is sure to impress! Keywords: French bread recipe, egg white bread, homemade bread, light French baguette, easy bread baking
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Recipe Information
Ingredients
- 3.5 cups All-purpose flour
- 1.25 cups Warm water (110°F)
- 2.25 teaspoons Active dry yeast
- 1.5 teaspoons Salt
- 1 teaspoon Sugar
- 2 large Egg whites
- 2 tablespoons Vegetable oil
- 2 tablespoons Cornmeal (for dusting)
Instructions
In a large mixing bowl, combine warm water, sugar, and yeast. Stir gently and let sit for 5-10 minutes until the mixture becomes frothy.
Add salt, egg whites, and vegetable oil to the yeast mixture. Stir until combined.
Gradually add the flour, one cup at a time, mixing until a soft dough forms.
Turn the dough out onto a floured surface and knead for about 8-10 minutes until the dough is smooth and elastic.
Place the dough in a lightly oiled bowl, cover it with a clean kitchen towel or plastic wrap, and let it rise in a warm place for about 1 hour, or until it doubles in size.
Punch the dough down and turn it out onto a floured surface. Shape it into a log or baguette-style loaf.
Place the loaf onto a baking sheet lined with parchment paper and lightly sprinkled with cornmeal to prevent sticking.
Cover the dough with a clean towel and let it rise again for 30 minutes.
Preheat the oven to 375°F (190°C). Before baking, make 3-4 diagonal slashes across the top of the loaf with a sharp knife for a traditional look.
Bake the bread in the preheated oven for 20-25 minutes, or until the crust is golden brown and the loaf sounds hollow when tapped on the bottom.
Remove the bread from the oven and let it cool on a wire rack before slicing and serving. Enjoy warm or at room temperature.
Nutrition Facts
Calories |
243 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 3.9 g | 5% | |
| Saturated Fat | 0.5 g | 3% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 379 mg | 16% | |
| Total Carbohydrate | 44.0 g | 16% | |
| Dietary Fiber | 1.8 g | 6% | |
| Total Sugars | 0.7 g | ||
| Protein | 7.0 g | 14% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 8 mg | 1% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 79 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
