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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

French Bread Recipe

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This recipe for French Bread is from Chef Anna's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 1/4 cups warm water
1 packet active dry yeast
1 tablespoon C&H Pure Cane Granulated Sugar
1 tablespoon shortening, melted
1 1/2 teaspoons salt
3 1/2 cups flour
1 beaten egg
1 tablespoon sesame seeds
Directions:
Directions:
Pour warm water (105 to 115 degrees F) into a large bowl; sprinkle yeast over top. Stir in sugar, shortening and salt. Add flour, 1/2 cup at a time, until mixture forms a soft dough. Knead until smooth, about 5 minutes; leave covered with a tea towel in a warm place; allow to rise for at least 60 minutes or until doubled in bulk. Preheat oven to 350 degrees F. Meanwhile generously grease a 9 x 5 x 3-inch loaf pan; punch down to press out air; place in pan. Allow to rise for about 60 minutes or until doubled in bulk. Slash the top diagonally in two or three places, brush with egg, sprinkle with sesame seeds. Bake for 30 minutes or until golden brown. Bread will make a hollow sound when tapped.
Number Of Servings:
Number Of Servings:
Servings: 16
Personal Notes:
Personal Notes:
French bread can also be baked on a flat sheet and shaped by hand. A one-pound loaf, rolled into a long shape and slashed diagonally along its length, is called a baguette, French for "rod."

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