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
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."