French Bread – a delicious recipe with yeast, warm water, sugar, shortening, salt, flour. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Combine yeast, water, and sugar in a large mixing bowl, stirring until yeast and sugar dissolve. Let stand 5 minutes or until bubbly. Stir in shortening and salt. Add flour, 1 cup at a time, stirring to form a stiff dough.
2
Turn dough out onto a floured surface; knead 10 minutes or until smooth and elastic. Place dough in a greased bowl, turning to grease top. Cover and let rise in a warm place (85u00b0), free from drafts, 1 1/2 hours or until doubled in bulk. Turn dough out onto a lightly floured surface; knead 10 minutes.
3
Divide dough in half; shape each half into a long, thin loaf. Place loaves in well-greased baguette pans that have been sprinkled with cornmeal. Cut 3 or 4 diagonal slashes, 3/4-inch deep, in top of each loaf. Brush loaves with water. Leave uncovered, and repeat rising procedure, 1 hour or until doubled in bulk. Brush risen loaves with water.
4
Place a shallow pan of water on bottom oven rack. Bake loaves at 400u00b0 for 15 minutes. Reduce heat to 375u00b0; continue baking 25 minutes or until loaves sound hollow when tapped. Remove bread from pans immediately; cool on wire racks.
288
kcal
Calories
1
g
Fat
61
g
Carbs
8
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 package dry yeast, 1 cup warm water (105u00b0 to 115u00b0), 1 tablespoon sugar, 2 tablespoons shortening, and more.
Yes, French Bread falls under the General category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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