French Bread

Ingredients

1 package active dry yeast
1 1/2 cups warm water
1 1/2 teaspoons salt
1 tablespoon sugar, optional
1 tablespoon shortening, softened
4 cups sifted flour
Roberts Butter, melted

Preparation

Soften yeast in 1/2 cup warm water; dissolve salt and sugar, if desired, in remaining water; add shortening and yeast, mixing well. Add flour and blend thoroughly. Work through dough with a wooden spoon 5 times at 10 minute intervals. Turn dough onto a lightly floured surface and divide in half; shape each half into a smooth ball; cover and allow to rise in a warm place for 10 minutes. Roll each half into a 9 x 12 inch rectangle, rolling each as for jelly roll. Seal edges. Place rolls on buttered baking sheet; score diagonally 6 times. Cover and allow to rise in a warm place for 1 1/2 hours. Bake at 400° for 30 to 35 minutes, or until loaves sound hollow when tapped lightly. For a tender crust, brush loaves with melted butter.

Recipe Contributed By: Jan Miller DeWitt, Nebraska

Yield: 2 loaves

Place a shallow pan of hot water in oven when baking French Bread for a traditional dry, crusty loaf.