December 29, 2012

Crusty French Bread

After so many Christmas sweets and cookies, I am absolutely craving warm, hearty foods. So, let's start talking about my favorite food group. Bread. For me and Truckin' Man, Bread is it's own food group. Most days we would both pass up a cookie, if we could have some amazing bread.

Earlier this year, I started trying some recipes with yeast. I was working on learning how to work with yeast and wanted to master it. I still struggle, but have come so far this year. The bread recipe that is our favorite, comes from Joan over at Chocolate, Chocolate and more... I absolutely love her recipes. She even gave me a virtual "helping hand" while I was learning how to make bread. I will be forever grateful to her!

Making this recipe really is as easy as driving to the store, and you don't have to deal with all the crazy holiday shoppers. It even makes 2 loaves ... one his and one hers!  I hope you try it and enjoy it as much as we do!

Crusty French Bread (Source: Chocolate, Chocolate and more....) 

1 package active dry yeast
1 1/2 c. warm water, divided
1 T. shortening, melted (or olive oil)

1 T. sugar
2 t. salt
4-5 c. all purpose flour


Combine yeast and 1/2 cup warm water in mixing bowl, stir until yeast is dissolved.

Add sugar, shortening, remaining water and 2 cup of flour. 

Mix until blended, using paddle attachment on mixer. Add salt and 2 more cups of flour, mix again until combined. Add remaining flour as needed until a soft dough ball forms.

Remove paddle from mixer, and cover bowl to rise for about an hour, until doubled in size.
Remove dough from bowl onto floured surface and divide into two equal pieces.  Let dough rest for 10 minutes.

Roll each piece into a rectangle and roll from long side into a log.  Tuck ends under and place seam side down on a greased baking sheet (I use my stoneware pan) dusted with corn meal. Cover loaves with cloth and let rise again, until doubled in size.

Preheat oven to 400 degrees. Place 2-3 slits in tops of loaves with a sharp knife. Bake for 20-30 minutes until golden and loaf sounds hollow when thumped. Let rest for 10 minutes and serve warm.


Sharing this recipe @:
Scrumptious Sunday
Wednesday Extravaganza 
Thursday's Treasures
Foodie Friends Friday  
Weekend Potluck
Strut Your Stuff Saturday  
Clever Chicks Blog Hop
Tuesday Talent Show  
Manic Monday
Treasure Box Tuesday 


  1. I'm with you, bread is a big food group for me! I love it. This recipe sounds delicious too!

  2. This loaf is beautiful and the recipe sounds doable for me!

  3. I'm such a chicken when it comes to yeast. This recipe sounds rather simple and think I will have to remember it and give it a try! I will let you know.....

  4. Just to let you know that your link to Food on Friday: Berries and Currants was featured in my Need Some Inspiration? Series today. Happy New Year!

  5. Kris, I'm so glad you liked the recipe, it's one of our favorites! Just watch out, playing with yeast can become addicting! Happy New Year!

  6. This looks lovely! I have been working up to making French bread by using yeast in smaller breads etc... I will try this very soon! Caught you on Thursday's Treasures!

  7. I am so there with you ..... I am craving comfort soups and stews with fresh hearty bread. I have yet to start making my own bread .... one of the things on my list for 2013 :)

  8. I love fresh bread and also french bread. I used to make bread years ago when I lived closer to my family home where there were lots to eat it. Just last even as I was eating some store bought buns I told my husband that I should make a french bread recipe and make buns out it. This just may be a perfect recipe. Thanks for sharing on Foodie Friends Friday and remember to come back and vote on Sunday.

  9. Your bread looks so perfect! I have to try this recipe, because my french bread has never looked that amazing yet! Thank you so much for sharing this at Wednesday Extravaganza - I hope to see you there again next week with more deliciousness :)

  10. I'm interested in trying this recipe, french bread is often hard to find at the store, Your's looks amazing, and I look forward to trying this...thank you for sharing the recipe on the blog hop...

  11. It looks fantastic! Thank you for sharing with the Clever Chicks Blog Hop again!
    Kathy Shea Mormino
    The Chicken Chick

  12. Thank you so much for sharing this on Manic Monday! I have been having such a hard time with bread but I think it is because my kitchen is always so cold so I will save this until the spring and give it a try!! @BobbisKozyKtchn

  13. what size rectangle should I roll it into?

    1. The size varies, but I typically get mine about as long as my baking sheet and just as wide. Approximately 9" x 14"

  14. What a great recipe. Just made this the other day and decided to make it into a loaf. It was delicious and just wanted to thank you for posting this. I really enjoy baking and this recipe is a keeper!

  15. Love this recipe and put it into a loaf pan. The flavor was great. Will definitely be making this on a regular basis.

  16. Can you use this recipe in a bread machine. I basically use my bread machine to mix and rise the dough. I take it out and bake it myself. So just wondering if this would work just to do that in the machine

  17. Just wondering if you can use this recipe in a bread machine. I basically only use my machine for mixing and rising. Then I take my dough out and bake it as I normally would. So, just wondering, but I imagine I can

    1. I can't say for sure, as I have not tried that. But, I don't see any reason why it wouldn't work. Please let me know if you try it!

  18. Kris, I am in awe of your french bread- it looks so professional! I have never tried making french bread, but now I want to! I do love baking yeast breads. Thank you for sharing this at Treasure Box Tuesday! ♥

  19. Tried your recipe this morning Kris so will let you how it turns out, thanks!