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Jill St. John's French Bread














Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber


1 ½ packages yeast, active dry
2 tablespoons sugar
1 ½ cups water
very warm
3 ½ cups all-purpose flour
more if desired
2 teaspoons salt


Soften yeast with 1 teaspoon sugar in ½ cup very warm water. (feels comfortably warm when run over wrist.)

Let yeast-water mixture stand 54 minutes, or until doubled in bulk and foamy.

In food processor, with motor running, add flour, salt, remaining 1 teaspoon sugar and yeast mixture.

Blend and slowly add very warm water up to 1 cup, or until dough forms a smooth ball.

Turn out dough on lightly floured board or countertop.

Knead only a couple of turns; divide in two and shape into loaves.

Place in greased baguette pans.

Cover with plastic wrap; let rise in warm place away from drafts 45 minutes, or until bulk doubles.

Bake in preheated 450-degree oven 15 minutes, with shallow pan of water in bottom of the oven.

Bread is done when hitting it with a knife give a hallow ring.

Note: Jill Cautions, Most of the kneading is done in the food processor; therefore, knead only a couple of turns as directed.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 210g (7.4 oz)
Amount per Serving
Calories 4292% of calories from fat
 % Daily Value *
Total Fat 1g 2%
Saturated Fat 0g 1%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 1186mg 49%
Total Carbohydrate 30g 30%
Dietary Fiber 4g 14%
Sugars g
Protein 25g
Vitamin A 0% Vitamin C 0%
Calcium 2% Iron 31%
* based on a 2,000 calorie diet How is this calculated?


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