Printable | Taste of Home

Crusty French Bread

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

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.

Printed from tasteofhome.com Oct 14, 2008

-----------------------Fold------------------------

Crusty French Bread cont.

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).