A Tradition in Family Baking

French Bread #2

French Bread #2
A basic crusty French bread to complement your barbecue or spaghetti.

  • 3+1/2 to 4 cups Bread Flour
  • 2+1/4 tsp Active Dry Yeast
  • 1+1/2 tsp Salt
  • 1 tsp Sugar
  • 1+1/4 cups Water
  • 3 TBSP Shortening

  • 1 Egg white
  • 1 TBSP Water
  1. In large mixer bowl, combine 1+1/2 cups flour, yeast, sugar and salt; mix well. Add 1+1/4 cups warm water (120-130°F) and shortening to flour mixture. Blend at low speed until moistened; beat 3 minutes at medium speed. By hand, gradually stir in remaining flour to make a firm dough. Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until dough tests ripe.
  2. Punch down dough. On lightly floured surface, roll or pat dough to a 5x12-inch rectangle. Starting with longer side, roll up tightly, pressing dough into roll with each turn. Pinch edges and ends to seal. Place seam-side down on greased cookie sheet. With a very sharp knife, make 2 or 3 diagonal slashes across top. Cover; let rise in warm place until indentation remains after lightly touching. Combine egg white and 1 TBSP water; beat slightly. Brush on top of loaf. Bake at 400°F for 35 to 40 minutes until light golden brown. Cool.

  3. You can substitute Instant (fast-rising) yeast for Active Dry Yeast. Traditional methods- replace 1:1. Expect your dough to rise faster; always let your dough rise until ‘ripe’. Bread Machines- use ½ tsp Instant yeast (or ¾ tsp Active Dry yeast) per cup of flour in your recipe. Visit our Lessons in Yeast & Baking for more information.

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  1. Love this recipe! I use olive oil in place of shortening. I also make rolls out of these for sandwiches.

  2. i love this recipe we add roasted garlic fresh rosemary from the garden and asiago romano parmesan cheese great recipe !!!!!!

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