Albertson's French Bread
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.
- 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
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- Pour warm water (105 to 115 degrees F) into a large bowl; sprinkle yeast
- 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.
- Heat 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
- 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
Yield: 16 servings
Cooking Tips: 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."
Source: Albertson's Website
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