Crusty French Bread Recipe
- 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(8)
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Gave this recipe a try so we would have bread around the house for my husband to snack on. What a great recipe! Easy enough for a beginner, but impressive enough for company. I didn't have any trouble with the melted shortening killing my yeast - I watched it closely and pulled it from the microwave as soon as it melted to keep the temperature down. I'll definitely make this recipe again soon...it's so good it doesn't last long!
Excellent bread and very easy to make! Try it, you'll love it.
I am not great at breads, so I loved this recipe with no kneading. It was fairly easy to whip up these loaves and they tasted great.
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!
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.