This vintage French Bread recipe produces two golden-brown, crusty loaves with a soft, airy interior. The dough is enriched with a touch of sugar and shortening, giving it a delicate balance between chewy and tender. Perfect for sandwiches, garlic bread, or serving alongside hearty soups and stews, this recipe captures the timeless charm of homemade bread baking. The careful kneading, rolling, and resting process ensures even texture and beautiful structure, making it an excellent introduction to traditional bread-making techniques.
Ingredients
- 1 package active dry yeast (about 2 ¼ tsp)
- 1 ½ cups warm water (110°F)
- 1 tbsp sugar
- 1 ½ tsp salt
- 1 tbsp shortening
- 4 cups all-purpose flour (sifted)
- 1 tbsp melted butter (for brushing)
Instructions
Step 1: Activate the Yeast
- Dissolve yeast in ½ cup of the warm water. Stir in the sugar and let stand until bubbly, about 5 minutes.
Step 2: Prepare the Dough
- In a large mixing bowl, combine yeast mixture, remaining 1 cup warm water, melted shortening, and salt.
- Gradually add flour and mix until a soft dough forms.
Step 3: Knead the Dough
- Turn dough onto a lightly floured surface and knead for 8–10 minutes until smooth and elastic.
Step 4: First Rise
- Place dough in a greased bowl, turning once to coat. Cover with a towel and let rise until doubled in size, about 1½–2 hours.
Step 5: Shape the Loaves
- Punch down dough and divide into two equal pieces. Shape each into a ball, then roll into a 12"x8" rectangle.
- Roll tightly into a jelly-roll shape, starting with the long side. Seal edges well.
Step 6: Second Rise
- Place loaves seam-side down on a greased baking sheet. Cover with a towel and let rise for 45–60 minutes until doubled.
Step 7: Bake the Bread
- Preheat oven to 400°F (200°C).
- Bake for 30–35 minutes until golden brown and hollow-sounding when tapped.
Step 8: Finish
- Brush tops with melted butter while still warm.
- Cool on a wire rack before slicing.
Tips
- Allow the full first rise (1½ to 2 hours) for best texture and flavor.
- For a crisper crust, place a small pan of hot water on the oven rack during baking.
- Slash the top of each loaf with a sharp knife before baking to allow expansion.
- Brush loaves with melted butter after baking for a softer, glossy crust.
- Substitute olive oil for butter for a slightly different flavor.
- If dough is sticky, add flour 1 tablespoon at a time while kneading.
- Use bread flour instead of all-purpose for extra chew and structure.
- Freeze cooled loaves well-wrapped for up to 2 months.
- Reheat baked loaves at 350°F for 8 to 10 minutes to refresh the crust.
Nutrition
Calories: 110kcalCarbohydrates: 21gProtein: 3gFat: 2gSaturated Fat: 0.5gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 0.8gCholesterol: 2mgSodium: 145mgPotassium: 40mgFiber: 1gSugar: 1gVitamin A: 15IUCalcium: 8mgIron: 1.2mg
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