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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!
This recipe is:
Diabetic Friendly
Nutritional Analysis: One slice equals 100 calories, 233 mg sodium, 0 cholesterol, 20 gm carbohydrate, 3 gm protein, 1 gm fat. Diabetic Exchanges: 1-1/2 starch.
Originally published as Crusty French Bread in Taste of Home February/March 1999, p31
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Reviewed on Dec. 31, 2009 by matteliz@swbell.net
Super-easy and surprisingly good texture. As far as the melted butter goes, I just substitute oil and avoid the whole temperature problem altogether.I substitute up to 3 cups of white whole wheat flour and it comes out nicely wheaty!
Super-easy and surprisingly good texture. As far as the melted butter goes, I just substitute oil and avoid the whole temperature problem altogether.
I substitute up to 3 cups of white whole wheat flour and it comes out nicely wheaty!
Reviewed on Dec. 04, 2008 by JMMRN
William, I haven't tried this recipe yet, but from experience with other breads, I recommend letting the melted shortening cool to the same temperature as the warm water before you mix in the yeast. Hope that helps.
Reviewed on Jul. 19, 2008 by leanda
I absolutely LOVE this bread. I lost the magazine issue with this recipe and thank goodness Reiman Publications has this wonderful website where I found the recipe again.
Reviewed on May. 28, 2008 by williampye
I usually have good luck with bead recipes. I'm new at this and all my other recipes called for kneading the bread so this sounded like a nice change. The dough did not rise as I expected. The yeast is fresh and I think the melted shortening killed all the yeast and dtopped the growth. How do you mlet/add shortening and not kill the yeast? Melted shortening is pretty hot.William
I usually have good luck with bead recipes. I'm new at this and all my other recipes called for kneading the bread so this sounded like a nice change. The dough did not rise as I expected. The yeast is fresh and I think the melted shortening killed all the yeast and dtopped the growth. How do you mlet/add shortening and not kill the yeast? Melted shortening is pretty hot.
William
Reviewed on Apr. 01, 2008 by badgergirl
This bread was fabulous, with a crunchy outside, soft inside, and really great flavor!I did have to knead the dough ten times or so in order to get it to form a ball.
This bread was fabulous, with a crunchy outside, soft inside, and really great flavor!
I did have to knead the dough ten times or so in order to get it to form a ball.
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