Delicious, crusty french bread- crisp-crusted and steaming interior! How can you not want to whip up a batch today?
This post may contain affiliate links in which I could make a small amount at no extra cost to you.
This recipe for crusty french bread will take no time at all, and be the best of friends with any summer salad! A nice cheese and a little butter spread on a slice of this bread would make a perfect lunch. Made with ingredients found in your kitchen, it will be no time at all, and you’ll be enjoying a slice.
Another great recipe from my mother-in-law, you have to know that it is tried and true. Enjoyed at many a family meal and a recipe that is passed from family member to family member. Delicious! That is why I’m posting it for you to try today.
Quick to throw together, and requiring only one rise, you’ll be enjoying french bread within a couple of hours. No problem. Easy-peasy. Right on.
Sharing recipes with you all is really a great privilege. Inspiration has to hit before I’ll share one on this blog. It has to be a show-stopper. And this one definitely is.
I have to confess that I didn’t use my hands to knead these loaves (it makes 2 loaves, by the way). My Bosch mixer did ALL THE HARD WORK. Don’t get me wrong, I do love to get my hands in the dough, but when I’m in a hurry….I sure love that mixer! Plus, it seems to really knead well, incorporating all the flour into a nice smooth dough. Perfect.
One thing you might want to try is a french bread loaf pan. I’ve never used one, but I think it would make my loaves look kind of professional. I just use a cookie sheet, so my bottoms are flat. I have one that is sort of like this, and has plenty of room for the loaves.
Soooo. Here’s the recipe. I really hope you all try it. You won’t be disappointed. By the way, there are no special, fancy techniques in this recipe! Bonus.
Crusty French Bread
- ½ cup warm water
- 1 tsp sugar
- 1 tbsp yeast instant
- 1 tbsp lard or shortening
- 1 tbsp salt
- 2 tsp sugar
- 1 cup boiling water
- 1 cup cold water
- 6-8 cups all-purpose flour
- 1 egg white, whipped
- Combine shortening, salt, second measurement of sugar and boiling water together in a large bowl. Stir until shortening is melted. Add the 1 cup of cold water, and let the mixture cool until lukewarm.
- Combine half cup of water, sugar and yeast together in a small bowl, and let yeast rise- maybe 10 minutes.
- Combine yeast mixture and shortening mixture in the large bowl.
- Add flour 1 cup at a time, until the dough comes together. Not sticking to your hands or the sides of the bowl.
- Knead for 5 minutes, and place in oiled bowl.
- Cover with a tea towel, and let rest until doubled in size.
- Heat the oven to 400 degrees F.
- Turn out the dough on the counter, and divide in half.
- Shape each half into a baguette form. Long and narrow.
- Slice the loaves diagonally 3 times.
- Whisk the egg white and brush generously on each loaf.
- Bake for 15 minutes at 400 degrees F.
- Turn the oven down to 350 degrees F, and bake for another 30 to 45 minutes. Checking the loaves from time to time to see if they are browned and sound hollow when thumped with a knuckle.
- Let cool, and enjoy with butter!
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