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Crusty French Bread
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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. 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).
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Printed from tasteofhome.com Sep 6, 2008Copyright Reiman Media Group, Inc © 2008 |