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    Home » Bread Recipes

    Published: Sep 28, 2014 · Modified: May 8, 2022 by Renée · This post may contain affiliate links · 14 Comments

    Football French Bread

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    This deliciously fun Football French Bread is sure to score you big points for whatever occasion you decide to serve it.

    Football French Bread is perfect for any game day celebration.

    This French bread recipe was originally published in a cookery book in 1660 by Robert May. It's an easy-to-follow and simple recipe that requires nothing more than a bowl, spoon, whisk, and some elbow grease for kneading. And, with straightforward ingredients, it's likely you'll be able to make this bread at a moment's notice with ingredients you already have on hand in your kitchen.

    Football French Bread is perfect to serve with chili for the big game or tailgating.

    From there, you can get as creative as you want with the shaping of this dough. As I mentioned earlier, I shaped mine for my football-loving family, but the design possibilities are only limited by your imagination.

    Football French Bread has the perfect crumb and crust for sandwiches and soups.

    FOOTBALL FRENCH BREAD   {PRINT THIS RECIPE}
    Yield: 1 loaf          Prep Time: 2 ½ hours (including proofing time)     Bake Time: 30 minutes

    ¾ cup water
    ½ cup milk
    ¼ teaspoon maple syrup
    1 package (2 ¼ teaspoons) of active dry yeast
    2 large egg whites (reserve the yolks for another use)
    1 cup, plus 2 tablespoons, unbleached all-purpose flour
    1 cup, plus 2 tablespoons, whole wheat flour
    1 ¼ teaspoon coarse salt
    additional all-purpose flour for rolling and dusting
    ice cubes

    -Combine the water and milk in a small bowl. Microwave on low power until warm (110-115 degrees).
    -Sprinkle the yeast over the water/milk mixture and stir to completely dissolve.
    -Stir the maple syrup into the yeast mixture and allow it to sit and get foamy (about 5 minutes).
    -Meanwhile, add the egg whites into a medium-size bowl and whisk by hand until the egg whites get frothy and soft peaks form. Set aside.
    -In a large bowl, stir together the all-purpose flour, whole wheat flour, and salt.
    -Use a wooden spoon and stir in ½ of the yeast/milk mixture and all the frothy egg whites *Note - make sure you whisk them again right before you add them into the flour mixture.
    -Add in as much of the remaining yeast/milk mixture as needed until the dough comes together to form a ball *Note - You may have some liquid leftover. It isn't always necessary to use all of it.
    -Turn the dough out onto a lightly floured surface and hand knead, adding a little additional flour if needed until the dough is smooth and slightly tacky.
    -Place the dough into a lightly oiled bowl, cover with plastic wrap and allow to rise in a warm, draft-free place until doubled in size (approximately 1 hour).
    -Turn the risen dough out onto a lightly floured surface and flatten it into somewhat of a disc shape.
    -Bring the sides of the dough up and into the center of the disc and use your fingers to pinch the seams together.
    -Use your hands and fingers to gently but firmly push and prod the dough into the general shape of a football.
    -Place the dough, seam side down on a lightly floured pizza stone or baking sheet.
    -Re-shape the dough as needed.
    -Allow the bread to rest and rise again until doubled (about 45 minutes).
    -Preheat the oven to 450 degrees.
    -Dust the football with an additional coating of flour.
    -Use a sharp paring knife to carefully cut the laces and lines in the dough to resemble a football.
    -Toss 4 or 5 ice cubes in the bottom of the preheated oven (this makes steam) and quickly slide the bread into the oven.
    -Bake for 15 minutes and then cover the loaf with foil and continue baking and an additional 15 minutes or until the bread sounds hollow when tapped.
    -Cool on a wire rack.
    -Serve and enjoy!

    The step-by-step photo instructions:

    • Dissolve the yeast in half the warm water and milk mixture.
    • Stir in the maple syrup and allow the mixture to get frothy.
    • In a large bowl, stir together the flour and salt.
    • In a medium bowl, briskly whisk the egg whites until soft peaks form.
    • Use a wooden spoon to stir the frothy egg whites into the flour mixture, and stir in the yeast mixture.
     
     
     
    • Stir in enough of the remaining milk mixture to form a soft, sticky dough.
    • Turn the dough out onto a lightly floured surface and knead by hand until the dough is smooth and slightly tacky.
    • Place the dough into an oiled bowl and allow it to rise for 1 hour or until doubled in size.
    • Turn the dough out onto a lightly floured surface and shape the dough into a football by pulling and pinching.
    • Transfer the loaf, seam side down, onto a floured baking sheet or a pizza stone.
    • Allow the dough to rise again until double (about 45 minutes).
    • Once risen, dust the dough lightly with flour and use a paring knife to slice the laces, and the football end markings, into the dough.
    • Preheat the oven and toss some ice cubes into the bottom to cause steam.
    • Slide the baking sheet into the oven and bake at 450-degrees Fahrenheit for 15 minutes uncovered, and then for 15 minutes covered until the bread sounds hollow when tapped.
    A loaf of shaped French Bread Football on an orange cloth napkin.

    The texture of this bread is outstanding! The interior crumb is relatively soft and chewy, but it still has some bite to it. And the crust has a satisfying crunch and flake that the ice cubes and the oven steam help to form to seal in all its goodness and flavor. It's bakery bread at its finest... only you made it yourself!

    Take a bow...you deserve it!

     

    If you're curious about the other bread I've/we've made over the past months for the Bread Baking Babes and Friends, please take a gander at these. They're some of my favorites, and I have a special place in my heart for each one.

    Pretzel Croissants - April 2014

    Merlot Bread with Salami and Smoked Mozzarella - June 2014

    Savory Seed Crackers - September 2013

    Carrot and Parsnip Bread - October 2013

    And lastly, I could go on and on about how much I love to bake with yeast, but I have to stop somewhere...

    Pane-Bianco Filled with Red Pepper, Basil and Garlic - April 2013

     

    Thank you so much for visiting me today in my Kudos Kitchen. I hope you found something you'll love and that you'll come back and visit me often. There is always room for you around my table!

    Should you have any questions or comments regarding anything you've seen here on my blog, please don't hesitate to reach out to me. It is always my distinct pleasure to respond to you just as soon as I possibly can.

    Custom Renee Signature

    More Bread Recipes

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    • Onion Rye Bread with Dill
    • Sesame Seed Dinner Rolls
    • Deep Dish Garlic Lover's Pizza

    Reader Interactions

    Comments

    1. Tanna says

      June 17, 2020 at 7:54 am

      For some wonky reason known only to the waffling of the miasma of the internet, your ping back just showed up in my list of waiting for approval.
      I am so sorry I missed this. Your loaf is gorgeous but exceeded by your Merlot Bread loaf, that is beyond beautiful.

      Reply
      • Renée says

        June 17, 2020 at 9:05 am

        Oh my goodness! These recipes have been on my site for years!
        You're too kind, Tanna, to come back and comment. Thanks for being so sweet!
        Take good care,
        Renee

        Reply
    2. Kellie Hemmerly says

      October 02, 2014 at 8:03 pm

      So creative!!! I love baking bread and, though I don't watch football, I will be taking this to my next tailgating event. You don't have to watch the game to be a great tailgater. 🙂 Am I right?

      Reply
    3. Angela {Mind Over Batter} says

      October 02, 2014 at 2:17 am

      HOW AWESOME IS THIS?! That bread, that crumb! I love baking bread, love the scent of yeast, and mostly - Love kneading dough. Will try this one for sure!!

      Reply
    4. Lauren says

      October 01, 2014 at 3:48 pm

      This bread is so impressive! I'm still loving the tattoo, too. 🙂

      Reply
    5. valmg @ From Val's Kitchen says

      October 01, 2014 at 12:00 pm

      Love the shape, it's fun! The maple syrup in the bread makes it sound intriguing.

      Reply
    6. Jamie says

      October 01, 2014 at 7:20 am

      Gosh I commented on your facebook post of the bread but not here! I love how you took such an old bread and turned it into something completely contemporary! Bread really is timeless. And your bread is perfect! Look at that crumb! I love seeing what you do to BBB breads!

      Reply
    7. Angie Barrett says

      September 30, 2014 at 11:35 pm

      How perfect for an evening of football!! Making this for the next game!

      Reply
    8. Melanie says

      October 01, 2014 at 2:19 am

      How fun is that? My guys would flip over this!

      Reply
    9. Back for Seconds says

      September 30, 2014 at 8:07 pm

      I love this! The bread looks perfect and I love that you included step by step photos!

      Reply
    10. foody schmoody says

      September 30, 2014 at 5:13 pm

      I love the whimsy of the football shape and BTW I'm loving the tattoo!

      Reply
    11. Heather Schmitt-Gonzalez says

      September 30, 2014 at 2:27 pm

      Well, I absolutely love that you chose to shape it like a football - history be damned! 😉 ha ha ha
      Isn't it crazy how such a simple bread, with so few ingredients, can be so tasty? And I also love the tat-shot (so cute).

      Reply
    12. Lana@NevrEnoughThyme says

      September 30, 2014 at 7:20 pm

      I can say with total confidence that I have never before seen a football shaped loaf of bread. Very creative!

      Reply
    13. Amy @Very Culinary says

      September 30, 2014 at 5:27 pm

      I'm a baseball fan, myself. But this is a perfect example of how no matter your love or hate of any sport, the food that goes with it is always great. This is truly one of the most creative things I've seen in a long time. LOVE IT.

      Reply

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    Hi, I'm Renee! I've been a passionate home cook for over 40 years. I specialize in easy-to-make comfort food dishes from appetizers to desserts and everything in between.

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