Quick French Bread

Hands on Time: 10 minutes
Baking Time: 25 minutes
Total Time: 1 hour including rise time
Yield: 1 large loaf or 2 small loaves

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Preparation and baking time for this bread is a little over one hour!


  • 2 packages (2 scant tablespoons) dry active yeast
  • 1 can (12 oz.) warm beer
  • 2 tablespoons sugar
  • 1-1/2 teaspoons salt
  • 1/2 teaspoon baking soda
  • 1 cup WEM Whole Wheat Flour
  • 3 cups WEM Unbleached All-Purpose Flour
  • 1 tablespoon WEM Cornmeal


  1. In large bowl, dissolve yeast in warm beer.
  2. Stir in sugar, salt, baking soda and whole wheat flour, mixing vigorously by hand or with an electric mixer for 2 minutes.
  3. Stir in unbleached flour.
  4. Turn out on floured surface and knead for 5 minutes. Or use a mixer with dough hook attachment.
  5. Shape into a large oblong loaf.
  6. Sprinkle a baking sheet or baking stone with the cornmeal.
  7. Cover with a clean cloth and let rise in a warm place for 20-30 minutes.
  8. Preheat oven to 400°F.
  9. Bake for 25 minutes or until bottom of loaf is golden brown.

Recipe Tips and Tricks

Serve this hot on a bread board and tear off hunks, dip in olive oil and balsamic vinegar and enjoy!

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War Eagle Mill, Arkansas in the Fall

War Eagle Mill

11045 War Eagle Rd | Rogers, Arkansas 72756
Map & Directions

Mill Hours: | 7 Days/Week: 8:30 am - 5:00 pm
Cafe Hours: (Located on the 3rd floor of Mill)
Mon-Fri: 10:30 am-4:00 pm
Sat & Sun: 8:30 am - 4:00 pm

1-866-492-7324 | Contact