1/5 Photos of French Bread
There are two very important things I've learned from making French bread. You don't need a special pan (though I use one now) to have it rise and hold its shape. The trick is you don't let it double in size. It rises in the oven to its full shape. The other thing I like to do is to put a pan of boiling water on the bottom rack of the oven. This makes a nice crisp crust. I received this recipe from my sister-in-law. When she makes this recipe, she makes 3 loaves on a cookie sheet. I make 2 in the French bread pans.
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Units: US | Metric
- 1Place hot water in large bowl.
- 2Add the shortening, salt and sugar.
- 3Stir and let stand until lukewarm.
- 4Sprinkle yeast over all.
- 5Beat until smooth.
- 6Add 3 cups flour and beat until mixed.
- 7Work in 2 cups flour with a wooden spoon.
- 8Gradually knead the last 1-1/2 cups flour in until no longer sticky-about 3 minutes.
- 9Cover and let rise for 30 minutes.
- 10Punch down and place on floured board.
- 11Roll out to a rectangle.
- 12Cut lengthwise in half.
- 13With each strip, roll up lengthwise and pinch seams.
- 14Roll gently back and forth with hands to desired length and to smooth loaf out.
- 15Lightly grease cookie sheet or use French loaf bread pans.
- 16Cover and let rise for 25 minutes.
- 17Cut diagonal slashes across bread about 1/4" deep.
- 18Preheat oven, pour boiling water on large cookie sheet to fill.
- 19Place cookie sheet on bottom rack in oven.
- 20Brush loaves with warm water and place bread on higher rack in oven above water.
- 21Bake at 350°F for 30-35 minutes.
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Nutritional Facts for French Bread
Serving Size: 1 (1491 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 1679.6
- Calories from Fat 159
- Total Fat 17.6 g
- Saturated Fat 3.9 g
- Cholesterol 0.0 mg
- Sodium 2348.7 mg
- Total Carbohydrate 327.5 g
- Dietary Fiber 14.2 g
- Sugars 13.6 g
- Protein 46.8 g