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Crusty French Bread Recipe

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This recipe for Crusty French Bread, by , is from The Albert Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Bethany Boyles
Added: Sunday, January 11, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 pkg. active dry yeast
1-1/2 c. warm water (110-115 degrees), divided
1 T. sugar
1 T. shortening, melted
4 c. flour
cornmeal

Directions:
Directions:
In a mixing bowl, dissolve yeast in 1/2 c. water. Add sugar, salt, shortening and remaining water; stir until dissolved. Add flour and stir until smooth (do not knead). Cover and let rise in a warm place for 1 hour or until doubled. Turn onto a floured surface. Divide in half; let rest for 10 min. Roll each half into a 10 -in. x 8 - in. rectangle. Roll up from a long side; pinch to seal. Place seam side down on greased baking sheets sprinkled with cornmeal. Sprinkle the tops with cornmeal. Cover and let rise until doubled, about 45 min. With a very sharp knife, make five diagonal cuts across the top of each loaf. Bake at 400 for 20-30 min. or until lightly browned. Cool on a wire rack.

Number Of Servings:
Number Of Servings:
2 loaves, 10 slices each

 

 

 

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