- 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 to 5 cups all-purpose flour
- In a large bowl, dissolve yeast in 1/2 cup water. Add the sugar, salt, shortening, remaining water and 3-1/2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough. 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).
Reviews for Crusty French Bread
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"This is a great bread! I've been looking for an easy French bread recipe for a while. My only issue is the amount of flour. The first time I made this, I added the additional 1/2 cup to make 4 cups total and my dough was far far too dry. The next time I did it I only added about 1/4 cup more and it worked out much better."
"This bread is great! I used butter flavor shortening and let it cool before I added it. I did use my hands to make it come together into a ball. I live at 7400 foot elevation and I can never get bread to bake properly. This turned out exactly like the pic!"
"Has anyone tried this recipe in a bread machine??"
"Awesome recipe! Quick and easy!"
"very easy! one of my favorite recipes now!"