A light, crusty, yeast-raised bread made with water instead of milk. The dark brown, intensely crisp crust is created by brushing or spraying the loaf's exterior with water during the baking process. French bread comes in many shapes, including the classic long, thin baguette, rounds and fat ovals.
From The Food Lover's Companion, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron's Educational Series, Inc.