No-Knead Crusty French Bread

No-Knead Crusty French Bread

1 pkg active dry yeast; 1.5 cups warm water, divided; 1TB sugar (can subst. honey); 2 tsp salt; 1 TB olive oil or melted shortening; 4 cups all-purpose flour, could use half whole wheat; cornmeal

In a mixing bowl, dissolve yeast in 1/2 cup water.  Add sugar, salt, olive oil and remaining warm water; mix till dissolved.  Add flour and mix till smooth (do not knead).  I use my Kitchen Aide mixer, but this can be done by hand…it’s just harder!  Cover with a kitchen towel and let rise in a warm place for 1 hour or until doubled.  Turn onto a floured surface.  Divide in half; let rest for 10 minutes.  Roll each half into a 8″x10″ rectangle.  Roll up from a long side; pinch edge to seal.  Place seam side down on a greased baking sheet sprinkled with cornmeal. Sprinkle tips with cornmeal.  With a very sharp knife, make 5 diagonal cuts across the top only of each loaf, about 1/4″ deep. Cover and let rise until doubled, about 45 minutes.  Bake at 400 degrees for 20-30 minutes, or till lightly browned.  *If desired, these can be made into breadsticks after first rising, just rollin a rectangle, brush with olive oil, sprinkle with italian seasonings and parmesan.  Cut into sticks.  Put in a cold oven, turn oven to 400 and bake for about 25 minutes.

This is a tried and true and oft requested recipe at our house!  I love quick and easy breads!  We’re having this tonight for French Dip sandwiches…yum!  Perfect for this rainy day of rosy wind-bitten cheeks!

Sold another border collie pup today!  Two left out of six which is pretty wonderful!  A litter of six pups can soon eat more of my budget than my human family of 5! 

Still typing away, but focusing on arranging the various scenes/plots in my novel to the best advantage.  I’ve had some cool ideas for advancing certain themes in my plot faster and with more conflict…and am adding to both hero/heroine’s bios!  All good! 

Getting off here,

Mary

5 thoughts on “No-Knead Crusty French Bread”

  1. Mary, when you make this bread with your kitchen-aid, do you use the dough hook or the flat cookie mixer thing…?

  2. Cena, my mind is drawing a blank, I think I only use the flat beater…since it says not to knead. The flat beater mixes it all together well, and then I need it a bit on the counter, two or three turns just so it’s a nice ball.

    HTHs!

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