Crusty French Bread
Taste of Home
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I love to treat guests to these golden brown, crusty loaves. Don't hesitate to try this recipe even if you are not an accomplished bread baker, there's no kneading required!
SERVINGS: 20
CATEGORY: Breads
METHOD: Baked
TIME: Prep: 30 min. + rising Bake: 20 min. + cooling
Ingredients:
- 1 package (1/4 ounce) active dry yeast
- 1-1/2 cups warm water (110° to 115°), divided
- 1 tablespoon sugar
- 2 teaspoons salt
- 1 tablespoon shortening, melted
- 4 cups all-purpose flour
- Cornmeal
Directions:
In a large mixing bowl, dissolve yeast in 1/2 cup water. Add the sugar, salt, shortening and remaining water; stir until blended. Stir in flour until smooth. Do not knead. Cover and let rise in a warm place for 1 hour or until doubled.
Turn onto a floured surface. Divide in half; let rest for 10 minutes. Roll each half into a 10-in. x 8-in. rectangle. Roll up from a long side; pinch to seal. Place seam side down on greased baking sheets sprinkled with cornmeal. Sprinkle the tops with cornmeal. Cover and let rise until doubled, about 45 minutes.
With a very sharp knife, make five diagonal cuts across the top of each loaf. Bake at 400° for 20-30 minutes or until lightly browned. Remove from pans to wire rack to cool. Yield: 2 loaves (10 slices each).