Making French bread from scratch may become part of your new baking routine after you try this recipe.
1 tablespoon sugar
2 teaspoons salt
1 tablespoon shortening
1 cup boiling water
3/4 cup cold water
1 teaspoon sugar
1/4 cup warm (not hot) water
1 package (1/4 ounce size) active dry yeast
6 cups sifted all-purpose flour
1 egg white
1 tablespoon water
Combine the first measure of sugar, salt, and shortening in a large bowl. Add the boiling water and stir until the shortening has melted.
Add the cold water, stir, and let the mixture cool to lukewarm.
Meanwhile, combine the remaining sugar and warm water in a small bowl. Sprinkle the yeast over the surface of the water. Let stand for 10 minutes then stir. Stir into the shortening mixture.
While stirring, add 2 cups of the flour to the mixture in the large bowl. Beat until smooth. Gradually stir in the remaining flour until a stiff dough forms.
Turn the dough out onto a lightly floured work surface and knead until smooth and elastic. Place the dough in a greased bowl and turn to coat the dough in the grease. Cover with plastic wrap and a towel and let rise in a warm place until doubled in size, about 1 1/2 hours.
Remove the dough from the bowl and place on a floured work surface. Punch the dough to deflate it. Cover the dough with a towel and let rest for 10 minutes.
Grease a baking sheet and set aside.
Divide the dough in half. Roll each half into a 7x16-inch rectangle then roll up jelly roll style so you have 16-inch long rolls. Seal the edges of the dough.
Place the dough seam-side down on the baking sheet and let rise in a warm, draft free place for 1 hour.
Preheat the oven to 400 degrees F.
Combine the egg white and water until blended. Brush the tops of the bread loaves with the mixture then cut diagonal slashes in the dough every 3-inches.
Place the baking sheet in the oven and bake at 400 degrees F for 30 minutes.
Reduce the oven temperature to 350 degrees F and bake for 20 more minutes or until the bread is crusty and sounds hollow when tapped.
Remove from the oven and let cool before slicing or storing. Store in an airtight container.
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reviews & comments
July 6, 2013
This was my first attempt at making French bread from scratch and it turned out very well. The texture might have been a little dry but I see now in the other reviews that it might be the oven temp that makes the difference. Will try it again as overall I really liked it.
June 29, 2010
This was great bread! I made a few substitutions though. I'm not one to make a lot of changes but I prefer to use bread flour so I subbed bread flour for all purpose. I then used quick rising yeast because I like it better also. I used about 1 1/2 to 2 tsps and only let it rise 30 minutes each time. Mine was browning really quickly so I turned the temp down and only cooked it for 40 minutes. When I make it again I'll cook it at 350 for 35-40 minutes.
May 19, 2009
This recipe is a great recipe. Bread was excellent. Added a 1/2tsp. more salt and a tbsp. honey to recipe. I also dust my baking sheet with cornmeal and a sprinkle of some sesameseeds after egg washing. I make this bread twice a week for my family and they love it. My son wants me to start selling sandwiches at his school with this bread. I am in Trinidad and soft bread is the THING here BUT I do see a market for it here. Very nice and crunchy. Very impressed.
November 5, 2008
This is the best bread recipe I have tried. However I didn't cook it at the same tempature. I put it in at 350 for 45 minutes and it was perfect.
This was wonderful! I forgot to add the 3/4 cup cool water and just added flour until the dough was the right texture, and I used olive oil instead of shortening. I also folded the dough several times before rolling it into baguettes. I put a deep pan of water on the lower rack and baked the bread at 450 for 20 minutes and then at 375 for about half an hour. It turned out absolutely fantastic...both loaves were gone between four people and the dog within an hour! I will use this recipe again and again.
April 9, 2007
I love fresh bread & was dissapointed with this bread when it came out of the oven. It seemed a little dry & I even cooked it with water. However, by the tim dinner was ready, it had softened up & was much better. I had a lot of compliments. Would make again, however would not eat it while hot. Also added poppy seeds. They added a nice touch!
February 10, 2007
Just made the bread and it turned out great! Maybe it's the homemade touch, but I think this is the best french bread I've had! Will definatley make it again!
Can,t got the air pockets in mine???
November 3, 2006
This is my second bread recipe I have tried to make and this one worked for me. My husband was impressed. I will make this one again and again.
November 2, 2006
great recipe, highly reccomended,I used a baking stone so the cooking time was a bit less than the recipe's, Im so happy with the results!
January 29, 2006
very good recipe...I added sesame seeds after egg wash and baked with small container of water in oven to improve crust...mmmh mmmh mmmh
Just a few comments/corrections. The bread sounds delicious... I am going right now to make it. But I did notice the recipe says twice that it makes one loaf, but the directions indicate two will be made. Overall, I can't wait to try it!
recipe has been corrected
March 27, 2005
My first time making bread went great!It took 3 hours total. I did shorten the rising time to 1hr15min buy the bread still came out perfectly fine. It also was just the right size.
March 8, 2005
The preperation time is wrong. The bread is very good and easy to make if you know anything about bread making.
Nothing wrong with the prep time - it says it is Ready In: over 2 hours. 2 1/2 hours alone is consumed by letting the bread rise.