1 of 2 photos

Photo by:

Add this recipe to your:

Send this recipe:

Nutrition Facts
Serving Size 1 loaves 745g Recipe makes 2 loaves)
Calories 1676
Calories from Fat 155		(9%)
Amount Per Serving		%DV
	Total Fat 17.3g	26%
	Saturated Fat 3.9g	19%
	Monounsaturated Fat 6.4g
	Polyunsaturated Fat 5.0g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 2345mg		97%
Potassium 675mg		19%
Total Carbohydrate 327.2g		109%
	Dietary Fiber 13.5g	53%
	Sugars 13.7g
Protein 46.6g		93%
how is this calculated?

Menus using this recipe:

3/28-4/4

CharityAnn

French Bread

Recipe #56467 | 35 min | add private note

⁽³⁴⁾ RATE IT NOW Print Recipe

By: Saudie
Mar 17, 2003

There are two very important things I've learned from making French bread. You don't need a special pan (though I use one now) to have it rise and hold its shape. The trick is you don't let it double in size. It rises in the oven to its full shape. The other thing I like to do is to put a pan of boiling water on the bottom rack of the oven. This makes a nice crisp crust. I received this recipe from my sister-in-law. When she makes this recipe, she makes 3 loaves on a cookie sheet. I make 2 in the French bread pans.

2 -3 loaves (change servings and units)

Ingredients

2 1/2 cups hot water
2 tablespoons shortening
2 teaspoons salt
2 tablespoons sugar
2 tablespoons instant yeast
6 1/2 cups all-purpose flour

Directions

1
Place hot water in large bowl.
2
Add the shortening, salt and sugar.
3
Stir and let stand until lukewarm.
4
Sprinkle yeast over all.
5
Beat until smooth.
6
Add 3 cups flour and beat until mixed.
7
Work in 2 cups flour with a wooden spoon.
8
Gradually knead the last 1-1/2 cups flour in until no longer sticky-about 3 minutes.
9
Cover and let rise for 30 minutes.
10
Punch down and place on floured board.
11
Roll out to a rectangle.
12
Cut lengthwise in half.
13
With each strip, roll up lengthwise and pinch seams.
14
Roll gently back and forth with hands to desired length and to smooth loaf out.
15
Lightly grease cookie sheet or use French loaf bread pans.
16
Cover and let rise for 25 minutes.
17
Cut diagonal slashes across bread about 1/4" deep.
18
Preheat oven, pour boiling water on large cookie sheet to fill.
19
Place cookie sheet on bottom rack in oven.
20
Brush loaves with warm water and place bread on higher rack in oven above water.
21
Bake at 350°F for 30-35 minutes.

Questions about this recipe?

Featured Reviews for This Recipe

From: SandwichQueen

On Nov 13, 2009

Really yummy and easy. The time does need to be adjusted though, to about 2 to 2-1/2 hours total.

0 people found this review helpful

Was this review helpful to you? YES | NO

From: wicked cook 46

On Oct 19, 2009

Plus a few more stars LOL I LOVE how quick this is to make. Perfect for that midafternoon panic of " OH NO I forgot to make bread " Wonderfully thick crispy crust and a center that is soft and airy. This IMO is one of the best French Breads I have made. Two days later it is still soft and crusty. I have had problems with some recipes going dry and crumbly after a day. But not this one. This recipe will be going in my bread rotation and in my Divine recipes of 2009 cookbook. I followed the recipe as stated with the exception of using an 8x8 pan for the water.

0 people found this review helpful

Was this review helpful to you? YES | NO

From: ~SwoR~

On Dec 19, 2003

It was very easy to make and mildly flavorful. It makes a really beautiful loaf. I was also skeptical about the cutting rise time, but it turned out to be a nice texture and did rise to a fully developed loaf size in the oven.

8 people found this review helpful

Was this review helpful to you? YES | NO

From: Narshmellow

On Nov 8, 2003

This is the easiest recipe for french bread I have ever seen. I made it exactly as written and it came out wonderful. Crunchy crust, soft center and it was denser than any store loaf I've ever had. My brother ate one and a half loaves of it at dinner, and he's picky. Thank you for a wonderful recipe, well worth 5 stars!

6 people found this review helpful

Was this review helpful to you? YES | NO

Read all 35 reviews