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Crusty French Bread Recipe
Crusty French Bread Recipe photo by Taste of Home

Crusty French Bread Recipe

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4.5 18
Publisher Photo
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! —Christy Freeman, Central Point, Oregon
TOTAL TIME: Prep: 30 min. + rising Bake: 20 min. + cooling
MAKES:20 servings
TOTAL TIME: Prep: 30 min. + rising Bake: 20 min. + cooling
MAKES: 20 servings

Ingredients

  • 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
  • Cornmeal

Nutritional Facts

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.

Directions

  1. 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.
  2. 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.
  3. 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).
Originally published as Crusty French Bread in Taste of Home February/March 1999, p31

Nutritional Facts

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.

Reviews for Crusty French Bread

AVERAGE RATING
   (21)
RATING DISTRIBUTION
5 Star
 (13)
4 Star
 (5)
3 Star
 (2)
2 Star
 (0)
1 Star
 (1)
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MY REVIEW
Reviewed Mar. 15, 2015

"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."

MY REVIEW
Reviewed Feb. 17, 2015

"@dundalk - Some times when I make bread I use a heating pad to help the bread rise"

MY REVIEW
Reviewed Feb. 12, 2015

"@ 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."

MY REVIEW
Reviewed Feb. 4, 2015

"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."

MY REVIEW
Reviewed Jan. 24, 2015

"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."

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