Total Time
1hr 10mins
Prep 40 mins
Cook 30 mins

On the advice of her mother in law Abby got one essential cookbook. This recipe comes from this book, Pillsbury Complete Cook Book.

Ingredients Nutrition


  1. In a bowl combine 3 cups flour, sugar, salt and yeast, mix well.
  2. In a small sauce pan heat 2 cups water and shortening until very warm.
  3. Add warm mixture to flour mixture, blend on low speed until moistened and then for 3 min on medium speed.
  4. By hand stir in an additional 1 1/2 - 2 1/4 cups flour to form a stiff dough.
  5. On a floured surface, knead 1/4 - 1/2 cup flour until dough is smooth and elastic, about 8 minute.
  6. Place in a greased bowl, cover loosely with greased plastic wrap and a cloth towel. Let rise in a warm place until light and doubled in size, about 45-60 min.
  7. Grease a large cookie sheet. Punch the dough down several times to remove all air bubbles. Divide the dough in half and then divide each half into 3 equal parts.
  8. Roll each part into a 14 inch rope. Braid the 3 ropes, sealing the ends. Place on greased cookie sheet. Repeat with other dough half.
  9. In a small bowl combine 1 tbsp water and the egg white, beat slightly. Carefully brush over the loaves. Cover, let rise in a warm place until light and doubled in size, 20-30 minute.
  10. Heat over to 375. Uncover the loaves, brush again with egg white mixture. Bake for 25-30 min or until golden brown.
  11. Remove from oven and cool on wire racks.
Most Helpful

This recipe makes a delightful, dense and chewy French bread. The dough is nice and responsive and shapes easily. Makes two full and beautiful loaves. Thanks for sharing!

pattikay in L.A. August 20, 2007