90 Minute French Bread

READY IN: 1hr 30mins
YIELD: 3 loaves




  • Place the 1 C hot water in the microwave for 3 minutes to get it boiling.
  • Dissolve the yeast into the warm water. Stir it around until it is all mixed.
  • Combine the salt, shortening, and sugar in the bottom of your mixer with a fork. The dough hook doesn’t work very well.
  • Pour the boiling water over the shortening mixture.
  • Pour the cold water over the mixture.
  • Pour the warm water and yeast into the mixer.
  • Begin to add the flour, one cup at a time, until the dough pulls away from the side of your mixer.
  • Let the dough mix on high for 8 minutes.
  • Let the dough rise in the mixer for about 20 minutes.
  • Separate the dough into three parts and place on a large jelly roll pan sprayed with cooking spray. Let the dough sit for about 5 minutes. Letting it sit will make it MUCH easier to shape.
  • Form or roll the dough out to about 1/2 inch thick.
  • Starting at one edge, roll it into a tube.
  • Bring the ends up & over, overlapping slightly, flip to seam side down and set to the side while you repeat with the other 2 pieces.
  • Oil a sharp knife & make 3 diagonal slashes on each loaf (approximately 1/2 inch thick).
  • Prepare an egg wash (1 beaten egg, 2 T water, mixed well) and gently brush all over the loaves.
  • Place the loaves in a 170 degree oven for 20 minutes, to rise.
  • Leaving the loaves in the oven, turn oven up to 400 degrees F and bake for 15 minutes (375 degrees for 10 minutes, for a convection oven).
  • Turn the oven down to 350 degrees F & bake 10 minutes longer (325 for 7 minutes, for convection).