Best Ever French Bread
Best Ever French Bread recipe
Yield
38 servingsPrep
2 hrsCook
25 minReady
2 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
vegetable shortening
|
|
| ¼ | cup |
sugar
|
|
| 1 | teaspoon |
salt
|
|
| 2 | cups |
water
boiling |
|
| 2 | packages |
yeast, active dry
|
|
| ½ | cup |
water
warm |
|
| 1 | teaspoon |
sugar
|
|
| 6 ¼ | cups |
all-purpose flour
|
|
| 1 | x |
nonstick cooking spray
for spraying pan |
* |
| 1 | x |
cornmeal
for dusting pan |
*
|
| Egg wash | |||
| 1 | each |
egg whites
|
*
|
| 2 | tablespoons |
water
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
vegetable shortening
|
|
| 59 | ml |
sugar
|
|
| 5 | ml |
salt
|
|
| 473 | ml |
water
boiling |
|
| 2 | packages |
yeast, active dry
|
|
| 118 | ml |
water
warm |
|
| 5 | ml |
sugar
|
|
| 1.5 | l |
all-purpose flour
|
|
| 1 | x |
nonstick cooking spray
for spraying pan |
* |
| 1 | x |
cornmeal
for dusting pan |
*
|
| Egg wash | |||
| 1 | each |
egg whites
|
*
|
| 3E+1 | ml |
water
|
|
Directions
The following is one of the best and easiest recipes I have ever come across for French bread.
I use it as a basic recipe, embellish it, and create many different loaves now.
As you will see, it is low in fat and sodium and absolutely wonderful.
In a large bowl combine shortening, sugar and salt.
Pour two cups boiling water over and mix; cool to lukewarm.
Dissolve 2 packages yeast in ½ cup warm water and 1 teaspoon sugar.
Add to cooled liquid; stir in 6¼ cups flour all at once.
It will appear as though there is too much flour at the start of the stirring process.
Do not be alarmed.
Just continue with your stirring process until flour is mixed.
Cover; allow to stand 10 minutes.
Stir again; cover; allow to stand 10 minutes.
Continue this for 1 hour total time. Divide dough in half.
On floured surface, roll into a rectangle; roll up like a jelly roll. Place on baking sheet sprayed with cooking spray and dusted with cornmeal.
Cut slashes in top. Brush each with a mixture made of one egg white and 1 tablespoon water.
Cover and allow to rise until doubled, about 30 minutes. Bake at 350℉ (180℃) for 25 minutes or until top test is done.
After 15 minutes in the oven brush once more with the egg white mixture.
VARIATIONS
1) WHEAT BREAD Change white sugar to brown, and make it ⅓ cup instead of ¼ cup.
Reduce flour to 6¼ cups; add 2 cups whole wheat flour.
2) RYE BREAD Change sugar to brown (¼ cup).
Reduce flour to 6¼ cups, add 2 cups rye flour and 2 tablespoons caraway seeds.
3) CHEESE BREAD Add 1½ cups shredded cheddar or any other cheese you like.
4) HERB and ONION Add 2 tablespoons Italian seasoning and ¼ cup minced dried onions.
Vary to your liking with dill, rosemary, etc.
