There's nothing like fresh loaves of thick, crusty country French bread and crackling baquettes ... remove it from the oven and let cool 1 hour before slicing. For the baguettes: Divide the dough into ...

Old British cookbooks sometimes call for ‘French bread’ as an ingredient or serving suggestion, and are referring to a generic crusty white baguette or similar. However, the term ‘French ...

Picture a bowl of soup or a salad without a slice of crusty bread to go with ... but no accompanying hunk of baguette. Quelle horreur! as the French would say. Much has been written over the ...

The crust of baguettes made with flour milled in a French style and with grain relatively low in protein should tear easily and not show any toughness. The inner crumb should be a pale cream ...

topped with melted cheese on a crispy baguette. It might seem like this soup is something you can only enjoy at a fancy French bistro, but this recipe proves that you can easily make it at home.