- 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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"Good recipe but I let my bread proof for 8 to 14 hours in the warm room of the house. I put it in a big bowl and cover with plastic wrap. If you have a wooden bowl, I recommend it for an even temperature.This bread comes out sticky, so knead it slightly and let if rest for about 30 minutes. I use this for bread, focaccia, and it makes a great pizza crust. The flavor is delicious with a little sour dough flavor the longer you let it proof. : )"
"When I'm making bread I put it in the oven with the oven light on. Works great. Haven't tried this one but sounds good."
"@dundalk - Some times when I make bread I use a heating pad to help the bread rise"
"@ dundalk - try putting your bowl of dough in the oven to rise. You can pre-heat it to just barely warm, turn it off and put the bowl in and close the oven door."
"Would love to try this but my house is always cold. Any ideas on a good place to let it set up, we have no radiators. Have always wanted to make bread."