The aroma of crusty French
bread transports you to the picturesque sidewalks of Paris. Moist
and chewy inside, with a sesame-studded crust, this bread pairs
perfectly with cheeses, salads and soups.
French Bread
- 1 1/4 cups warm water
1 (1/4-ounce) package active dry yeast or 2 1/2 teaspoons
active dry yeast
1 tablespoon granulated sugar
1 tablespoon vegetable shortening, melted
1 1/2 teaspoons salt
3 1/2 cups all-purpose or bread flour
1 large egg, beaten
1 tablespoon sesame seeds
- Pour warm water (105°
to 115°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°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.
Makes 1 loaf.
Tip: 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.'
