No image available
Member recipe


  • 1
  • 2
  • 3
  • 4
  • 5
(0 ratings)

Member recipe by


Serves 1 - 2 Loaves

This is a simple recipe for French stick/sub

This recipe has been submitted by the Good Food community. Sign in or create a My Good Food account to upload your own recipe creations. Please note that all recipes will be moderated but they are not tested in the Good Food kitchen.
Save to My Good Food
Please sign in or register to save recipes.


  • 360g srong white bread flour
  • 2tsp milk powder
  • 2tsp surgar
  • 1 tsp salt
  • 1 7g packet fast action dry yeast
  • 200 ml warm water


    1. Mix ingredients together in a bowl,once mixed turn out onto a lightly floured surface.
    2. Kneed for 10 mins untill doe has a smooth texture. If the mixture is to sticky its ok to add more flour.
    3. Return to bowl and cover with a tea towel then put somewhere warm for 20 mins untill its doubled in size.
    4. Pre heat oven to 220c/fan 240c/gas9 and put a saucepan of hot water in the bottom. This to provide steam to keep the loaves soft.
    5. Once doe has doubled in size dived into two equal loaves and shape into sticks about 10ins long,slice five slits in the top of the loaves to stop them splitting while cooking,place on a baking tray and return to a warm place to prove for a further ten mins
    6. Once ready place into the oven for around 10mins or untill golden brown (Warning beware of the steam when opening the oven door)

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
Be the first to comment...We'd love to hear how you got on with this recipe. Did you like it? Would you recommend others give it a try?
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.