Bread Crusty French

posted by jeanndan 03-11-99 7:08 PM

Crusty French Bread
Source:Taste of Home

1 pkg. (1/4oz.) active dry yeast
1 1/2 cups warm water (110-115 degrees, divided
1 Tbls. sugar
2 tsp. salt
1 Tbls. shortening, melted
4 cups all-purpose flour

In a mixing bowl, dissolve yeast in 1/2 cup water. Add sugar, salt, shortening and remaining water; stir until dissolved.

Add flour, and stir until smooth (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 10 minutes.

Roll each half into a 10"x8" rectangle. Roll up from the long side; pinch to seal.

Place seam side down on greased baking sheets. Sprinkle with cornmeal.

Cover and let rise until doubled, about 45 minutes.

Preheat oven to 400.

With a very sharp knife, make five diagonal cuts across the top of each loaf. Bake for 20-30 minutes or until lightly browned. Cool on wire racks.

Yield 2 loaves.

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