Alaska’s Oldest Hunting Lodge Est. 1937


Owner Cell: (907) 230-6093

French Bread

Serves: 2 Loaves
This recipe is our “Go To” bread recipe when we need a quick French bread. You can easily double the recipe for a larger group or freeze a couple loaves for a later date. We wrap loaves in Saran wrap, then aluminum foil.


2 cups very Warm Water (110°) – (not too hot, or it will kill your yeast)
2 Tbls. Dry yeast
1 Tbls. + 2 tsp Sugar
1-1/2 tsp salt

1 Tbls Olive oil
4-1/2 – 5 cups Flour
Sprinkling of Cornmeal
1 Egg Yolk mixed with 1 Tbls. Water


1. In a large bowl, add Warm water.
2. Sprinkle yeast over water and stir to dissolve, I use a whisk.
3. Stir in the sugar until dissolved, then wait about 10 mins. to proof your yeast (it will start to bubble up, then you know your bread will rise ;-)
4. Stir down and add in the Salt and olive oil.
5. Next stir in your flour, 1 cup at a time, until your dough comes together and is no longer sticky.
6. Then put the dough on a lightly floured surface, and knead it together a few times into a ball.
7. Grease your bowl, then put your dough in and turn it over once so that the top side is lightly greased.
8. Cover the bowl lightly with Saran wrap, then a clean dish towel.
9. Set in a warm, draft-free place to rise and double in size– approx. 1 to 1-1/2 hrs.
10. Meanwhile, prepare a baking sheet. Spray with cooking spray and sprinkle with cornmeal (or you may use parchment paper instead of cooking spray).
11. Divide dough in half, roll each half to approx. ¾” thick rectangle. Roll from the widest side and tuck ends under.
12. Spray saran wrap with cooking spray and loosely place over the dough and let rise for approximately 1 hour.
13. Meanwhile, start preheating your oven to 400°.
14. After the dough has risen, brush the tops of the loaves with egg wash.
15. Bake 20-30 minutes until golden brown.
16. Enjoy while still Warm! Or cool completely on a wire rack before wrapping.

Recipe PDF