I got this recipe from my sister-in-law years ago. We tried it at her house and I had to get the recipe. It’s an easy recipe but takes a little time, but it’s so worth it. My family is not a fan of crunchy crust on the french bread, so this has a soft crust.
Also, if your here in Utah, make sure to watch or DVR this Thursday’s episode of Studio 5 on KSL channel 5. I’ll be posting more details about the show on Wednesday’s post. I can tell you that you should be seeing me on the show that day.
- 2 ¼ cup warm water
- 2 Tbsp sugar
- 2 pkg. active dry yeast
- 1 Tbsp salt
- 2 Tbsp soft shortening or vegetable oil (I use canola)
- 6 cups flour
- In large mixer (I just do it in my kitchen aid with the dough hook), combine water and sugar then sprinkle with yeast. Allow to soften.
- Add salt, oil, and half flour; mix well. Add remaining flour. Leave mixer in dough. Allow to rest 10 min.
- Stir dough down and allow to rest 10 min. Repeat until dough has been stirred dough 5 times. Turn dough on floured surface. Knead 2 or 3 times.
- Divide dough in 2. Roll each dough into 9x13 inch rectangle. Roll from long side and pinch edges. Place on baking sheet with pam or cornmeal. Cover and allow to rise 30 min. With sharp knives cut 3 gashes at angle on top of dough.
- Bake 400 degrees for 30 min, check at 20 minutes (It only takes 20 minutes in my oven). Makes 2 loaves.