Low Fat French Bread

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#2760

The fat in this recipe is limited to the melted butter brushed over the top of the loaves before baking. This recipe yields a great crust with a tender interior.

serves/makes:

ready in:
2-5 hrs

1 review

ingredients

1 package dry yeast
1 tablespoon salt
1 tablespoon sugar
2 cups warm water
5 cups all-purpose flour, more if needed
2 tablespoons butter, melted
2 tablespoons cornmeal

directions

Heat oven to 450 degrees F.

In a large bowl, dissolve the yeast, salt, and sugar in the warm water. Gradually stir in the flour, adding only until the mixture refuses to absorb more.

On a floured board, knead the dough for 3 to 4 minutes. Transfer the dough to a greased bowl and brush the top lightly with butter. Cover with a damp cloth. Set the dough aside in a warm place to rise for 1 1/2 hours, or until it is double in size.

Butter a baking sheet and sprinkle it with cornmeal, shaking off the excess. Punch down the dough. Transfer the dough to a floured board and divide it into thirds. Roll each portion into a 8" x 13" rectangle. Roll each rectangle up from the long side, seal and shape ends.

Place the loaves on the prepared baking sheet and with a sharp knife make several diagonal cuts across the tops. Brush lightly with melted butter. Let rise in a warm place - about 45 minutes.

Place the bread on the middle rack in the oven. Place a pan of hot water on the bottom of the oven. Bake at 450 degrees F for 5 minutes. Reduce oven temperature to 350 degrees F and continue baking for 30 minutes.