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French Bread

French bread is a yeast-raised wheat loaf typically made with a crisp crust and a light, open crumb.

French Bread — illustrative ingredient image

About French Bread

French bread is a yeast-raised wheat bread associated with a thin, crisp crust and a soft, airy crumb. The term can describe several loaf shapes, including baguettes, bâtards, and round loaves, rather than one fixed formula.

Its interior is usually pale, with a mild wheaty aroma and flavour, while the crust contributes toasted notes and a firm initial bite. It is commonly sliced for table bread, sandwiches, toast, and bread-based dishes.

French bread is generally sold as a whole loaf or individual loaf. Hydration, fermentation, flour, shaping, and baking affect appearance and texture; fresh loaves are crustiest soon after baking, while packaged versions may have a softer crust and denser crumb.

Ingredient type
compound ingredient

Forms & related ingredients

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Where french bread appears

2 linked foods

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Main dishes

Desserts

Ingredient connections awaiting review · Coverage is still growing, including packaged snacks.

Name examples awaiting language review. Confirm the specific food or product.

Local names for french bread

Names and romanised forms to recognise on menus and labels.

English

French Bread

Available names only. Languages may be spoken in other countries; a name alone does not identify every ingredient in a dish.

French Bread nutrition & diet

French Bread nutritional value

Reference: Bread, white, French stick

Per 100 g of the edible portion of the stated reference food.

Calories
263kcal
Protein
9.0g
Carbs
56.1g
Fat
1.9g

Reference example for the named food and preparation, per 100 g edible portion. This is not a universal value for every recipe or brand; packaged products should be compared with their own label. CoFID 2021 food code 11-978. Carbohydrate follows the dataset’s available-carbohydrate convention. Contains public sector information licensed under the Open Government Licence v3.0: https://www.nationalarchives.gov.uk/doc/open-government-licence/version/3/.

Portions & preparation

Use the exact crusty French-style wheat loaf, including its crust and crumb, and distinguish fresh from toasted or dried form. Flour extraction, fermentation, enrichment, and added ingredients vary by recipe. A filled sandwich or spread should be catalogued separately, since its additions are not properties of the plain bread.

Compare the right form: Match a crusty wheat French bread loaf by fresh, toasted, or dried state, including crust and crumb and noting recipe-specific additions.

Diet considerations

This bread is derived from wheat, a plant source, but recipes or commercial loaves may include dairy, egg, animal fats, or enrichments. Spreads and fillings alter compatibility. Its wheat-based dough remains relevant to diets excluding wheat or gluten, while portion and drying affect the carbohydrate pattern.

AI-authored reading notes · Awaiting editorial review. Measured values, where available, have a separate source above.

Dietary compatibility

  • Vegan
    May be compatible
  • Vegetarian
    May be compatible
  • Pescatarian
    May be compatible
  • Keto
    Not established
  • Paleo
    Typically incompatible
  • Low-carb
    Not established
  • Halal
    Not established
  • Kosher
    Not established
What these diet assessments mean
Vegan · May be compatible
The recorded ingredients may fit this pattern. This is not a complete recipe or manufacturing specification; check additions and preparation.
Vegetarian · May be compatible
The recorded ingredients may fit this pattern. This is not a complete recipe or manufacturing specification; check additions and preparation.
Pescatarian · May be compatible
The recorded ingredients may fit this pattern. This is not a complete recipe or manufacturing specification; check additions and preparation.
Keto · Not established
A defined serving and sourced carbohydrate data are needed before assessing this dietary pattern.
Paleo · Typically incompatible
Recorded common ingredients: Wheat flour. This profile falls outside the conventional paleo pattern used here (grains and pseudograins, legumes, dairy or refined sugar). Recipes and products can differ.
Low-carb · Not established
A defined serving and sourced carbohydrate data are needed before assessing this dietary pattern.
Halal · Not established
Sourcing, processing and any applicable certification have not been verified. A food name alone does not establish halal status.
Kosher · Not established
Sourcing, processing and any applicable certification have not been verified. A food name alone does not establish kosher status.

For the plain ingredient · Awaiting review. Diet compatibility is not allergy suitability or halal/kosher certification. Keto and low-carb depend on the portion.

Reviewed ingredient entryIngredient reference · Preparations vary

AI-generated illustration for visual context. It does not identify a particular product or establish allergen content.

Sources & review

Nutrition reference: UK Composition of Foods Integrated Dataset (CoFID), 2021 — Bread, white, French stick ↗. Values are scaled from 100 g of the recorded edible form. Individual portions have no assumed fixed weight.

Expanded overview, name examples and nutrition notes are database drafts awaiting editorial review. Numeric nutrition values, where shown, have their own source and food-form reference.

The ingredient description and dish connections come from the draft catalogue and may change after review.

Last recorded verification: .