Crusty French Bread Recipe
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 20
- 1 tablespoon sugar
- 2 teaspoons salt
- cornmeal
- 1 package (1/4 ounce) active dry yeast
- 1 tablespoon shortening melted
- 1-1/2 cups warm water (110° to 115°), divided
- 4 to 5 cups all-purpose flour
- Carbohydrate 0.183730666666667 g
- Cholesterol 0.239167862602565 mg
- Fat 0.435679468933152 g
- Fiber 0.018800000445048 g
- Protein 0.0196766666666667 g
- Saturated Fat 0.173359110646727 g
- Serving Size 1 1 serving (1g)
- Sodium 174.495600353852 mg
- Sugar 0.164930666221619 g
- Trans Fat 0.0199654272997254 g
- Calories 5 calories
Directions In a large bowl, dissolve yeast in 1/2 cup water. Add the sugar, salt, shortening, remaining 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 for 1 hour or until doubled. Turn onto a floured surface. Divide in half; let rest for 10 minutes. Roll each half into a 10-in. x 8-in. rectangle. Roll up from a long side; pinch to seal. Place seam side down on greased baking sheets sprinkled with cornmeal. Sprinkle the tops with cornmeal. Cover and let rise until doubled, about 45 minutes. With a very sharp knife, make five diagonal cuts across the top of each loaf. Bake at 400degrees for 20-30 minutes or until lightly browned. Remove from pans to wire rack to cool. Yield: 2 loaves (10 slices each). Originally published as Crusty French Bread in Taste of Home February/March 1999, p31 Nutritional Facts Nutritional Analysis: One slice equals 100 calories, 233 mg sodium, 0 cholesterol, 20 gm carbohydrate, 3 gm protein, 1 gm fat. Diabetic Exchanges: 1-1/2 starch. Print Add to Recipe Box Email a Friend
