Your Own Crusty French Bread Recipe

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Your Own Crusty French Bread
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Ingredients
7
Count
Nutrition
594
Calories
Total time
165
Minutes
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Ingredients:

  • 1 (1/4 oz) envelope quick-rising yeast
  • 2 1/2 cups warm water
  • 2 tbsp sugar
  • 1 tbsp salt
  • 1/4 cup cornmeal
  • 2 -3 tbsp sesame seeds

Directions:

  1. Dissolve yeast in very warm water.
  2. Stir well.
  3. Let proof for 10 minutes.
  4. Stir in 2 cups of the flour, sugar and salt until mixture is smooth; gradually beat in enough of the remaining 5 cups flour to make stiff dough.
  5. (Kitchen Aid is perfect for this).
  6. Turn out onto lightly floured pastry cloth or board and knead 5 minutes or until smooth and elastic, adding only enough more flour to keep dough from sticking.
  7. Return to bowl; brush top with soft shortening or oil and cover with clean towel or plastic wrap.
  8. Let rise till double in bulk in warm place away drafts (approximately 45-60 minutes).
  9. Punch dough down; cover; let rise again for 30 minutes (again in warm place away from drafts) or until double in bulk.
  10. While dough rises, make boat shaped baking pans as follows:.
  11. Tear off 3 twenty-inch-long sheets of heavy aluminum foil.
  12. Fold in sides of foil approximately 1 -1 1/2 on all 4 sides to form baking pan, this will allow the bread to rise up and not spread out into a flat shaped loaf by folding the short ends together to seal, pressing thumb inside to round slightly (shape into boat)with shortest ends slightly rounded.
  13. Spray with PAM and sprinkle lightly with corn meal.
  14. Punch dough down, knead 1 minute on lightly floured pastry cloth or board.
  15. Divide dough into thirds.
  16. Roll out with the palm of your hands to a rope approximately 18 inches long; place in prepared foil pan.
  17. Repeat with remaining two-thirds dough.
  18. Make 3-4 evenly spaced shallow cuts diagonally in the top of each loaf; brush with warm water and sprinkle with sesame seeds.
  19. Cover with clean towel and let rise in warm place away from drafts till double in bulk (approx. 30 min).
  20. Preheat oven to 450º.
  21. Place dish (I use an old aluminum pie plate) on lower shelf of oven and fill half way with hot tap water.
  22. Slide loaves on shelf above water.
  23. Bake for 15 minutes in 450º oven; reduce heat to 350º and bake 30 minutes longer.
  24. Bread is done when tapped and gives a hollow sound.
  25. Remove immediately from pans and let cool on cooling racks.
  26. Slice bread- spread each side with garlic butter- reassemble bread loaf and return to foil pans.
  27. Unfold edges to cover and warm in low oven (325º) till butter melts into bread.
  28. Serve warm.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 593.71 Kcal (2486 kJ)
Calories from fat 31.83 Kcal
% Daily Value*
Total Fat 3.54g 5%
Sodium 1169.88mg 49%
Potassium 188.47mg 4%
Total Carbs 120.31g 40%
Sugars 2.66g 11%
Dietary Fiber 5.7g 23%
Protein 17.18g 34%
Iron 2.3mg 13%
Calcium 69.4mg 7%
Amount Per 100 g
Calories 225.05 Kcal (942 kJ)
Calories from fat 12.07 Kcal
% Daily Value*
Total Fat 1.34g 5%
Sodium 443.46mg 49%
Potassium 71.44mg 4%
Total Carbs 45.6g 40%
Sugars 1.01g 11%
Dietary Fiber 2.16g 23%
Protein 6.51g 34%
Iron 0.9mg 13%
Calcium 26.3mg 7%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 11.4
    Points
  • 15
    PointsPlus

Good Points

  • low fat,
  • saturated fat free,
  • cholesterol free

Bad Points

  • High in Sodium

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