French Bread

2 servings Prep: 30 m Cook: 30 m Total: 2 h 30 m Intermediate
French Bread
Simple Ingredients - Super Taste - So worth the effort. This homemade French bread uses just flour, yeast, water, shortening, sugar, and salt to create two beautiful crusty loaves that’ll make your kitchen smell like a bakery. Recipe adapted from Memorial Hospital Volunteer cookbook.

Ingredients

  • 1 cup warm water
  • 1 tablespoon shortening
  • 1 tablespoon sugar
  • 1 1/2 teaspoon salt
  • 1 package Fleischmanns Rapid Rise yeast
  • 1/2 cup warm water
  • 4 cups flour

Step-by-Step Instructions

  1. Melt shortening in microwave. Dissolve sugar and salt in warm water, add shortening and mix together.
  2. Dissolve yeast in one half cup warm water; add to the water and shortening mixture.
  3. Add flour 2 cups at a time.
  4. Form into a ball with the spoon right in the bowl; complete the ball shape with hands.
  5. Knead dough every 10 minutes for five times.
  6. Turn onto breadboard and divide in half. Let stand 10 minutes.
  7. Roll each piece into a 9 x 12" size and roll up like a jelly roll 12 inches long. Pinch edges and place on a greased cookie sheet or French bread pan.
  8. Cut 6 to 7 slits in the loaf. Brush with melted butter.
  9. Let rise until double in bulk about one hour. Bake at 400° for 25-30 minutes.
  10. Brush with butter for a soft crust.

Common Problems and Solutions

Q: Why isn't my dough rising?

A: Make sure your water is warm (around 105-110°F), not hot. Water that's too hot will kill the yeast. Also check that your yeast is fresh and not expired.

Q: Can I skip the repeated kneading?

A: The recipe calls for kneading every 10 minutes for five times. This method develops the gluten gradually and is easier than one long kneading session. You can do one 5-10 minute knead instead, but the traditional method works well for busy cooks.

Q: How do I know when it's doubled in bulk?

A: The dough should roughly double in size during the one-hour rise. You can press two fingers into the dough - if the indentation remains, it's ready to bake.

Tips and Techniques

For a crispier crust, place a shallow pan of water on the bottom oven rack while baking - the steam helps create that bakery-style crust. The butter brushing at the end makes a softer crust, so skip it if you prefer extra-crispy.

Ingredient Substitutions

  • shortening: butter or vegetable oil
  • Fleischmanns Rapid Rise yeast: any active dry yeast or instant yeast

Equipment Needed

  • breadboard or clean counter for kneading
  • greased cookie sheet or French bread pan
  • pastry brush for butter

Historical Context

While French bread has its roots in France, homemade versions became popular in Louisiana home kitchens as an accompaniment to gumbo, seafood, and other Cajun dishes. This recipe from the Memorial Hospital Volunteer cookbook represents the simplified American home-baking tradition.