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Crusty French Bread

TOTAL TIME: Prep: 30 min. + rising Bake: 20 min. YIELD: 2 loaves (10 pieces each).
I love to treat guests to these crusty French bread loaves. Don't hesitate to try this recipe even if you are not an accomplished bread baker. It's so easy because there's no kneading required! —Christy Freeman, Central Point, Oregon

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

Directions

  • 1. In a large bowl, dissolve yeast in 1/2 cup water. Add the sugar, salt, shortening, remaining 1 cup 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 until doubled, about 1 hour.
  • 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 2 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 5 diagonal cuts across the top of each loaf. Bake at 400° until lightly browned, 20-30 minutes. Remove from pans to wire racks to cool.

Nutrition Facts

1 piece: 100 calories, 1g fat (0 saturated fat), 0 cholesterol, 237mg sodium, 20g carbohydrate (1g sugars, 1g fiber), 3g protein.

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