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
- 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 10x8-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).
1 slice: 100 calories, 1g fat (0 saturated fat), 0 cholesterol, 233mg sodium, 20g carbohydrate (0 sugars, 0 fiber), 3g protein. Diabetic Exchanges: 1-1/2 starch.
Reviews for Crusty French Bread
"One of the easiest bread recipes I've tried and more flavor than I expected. Served one of the two loaves for dinner with family and they all raved about it. I substituted melted butter for the shortening and couldn't find my corn meal, but it still turned out great. I will enjoy the second loaf for breakfast toast and sandwiches for lunch."
"This is my go to bread for church suppers. So simple to make and never any left overs."
"Delicious and moist. I served one loaf immediately; and froze the other loaf for later. Thank you, Christy, for sharing this recipe."
"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 - 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."
"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."
"Has anyone tried this recipe in a bread machine??"
"very easy! one of my favorite recipes now!"
"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!"
"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."
"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."
"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"
"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."