Ingredients
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2 1/2
-
2
-
2
-
2
-
2
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6 1/2
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-
-
-
-
-
-
-
-
Directions
French Bread,There are two very important things I’ve learned from making French bread. You don’t need a special pan (though 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.,Can use bread flour for this recipe in place of all-purpose?,Turned out great. Was pleasantly surprised. This was a keeper…
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Steps
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1
Done
|
Place Hot Water in Large Bowl. |
|
2
Done
|
Add the Shortening, Salt and Sugar. |
|
3
Done
|
Stir and Let Stand Until Lukewarm. |
|
4
Done
|
Sprinkle Yeast Over All. |
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5
Done
|
Beat Until Smooth. |
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6
Done
|
Add 3 Cups Flour and Beat Until Mixed. |
|
7
Done
|
Work in 2 Cups Flour With a Wooden Spoon. |
|
8
Done
|
Gradually Knead the Last 1-1/2 Cups Flour in Until No Longer Sticky-About 3 Minutes. |
|
9
Done
|
Cover and Let Rise For 30 Minutes. |
|
10
Done
|
Punch Down and Place on Floured Board. |
