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
Crusty French Bread
Crusty French Bread
Prep Time
30 min
Cook Time
20 min
Yield
2 loaves (10 pieces each)
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
- In a large bowl, dissolve yeast in 1/2 cup warm water. Add 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.
- Turn dough 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 seam and ends to seal. Place seam side down on 2 greased baking sheets sprinkled with cornmeal. Sprinkle tops with cornmeal. Cover and let rise until doubled, about 45 minutes.
- 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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