Crusty French Bread Recipe-no knead

This bread is so fast and easy to make. No kneading, a great starter bread for anyone wanting to get into homemade bread baking!

I stumbled on this recipe while looking for a fast bread to use for Fondue.

Hubby and I love fondue but haven't had it in years.

And we own 2 fondue pots.
And 3 different fondue cookbooks.

I really don't know why it's been so long. It's not hard to make.
And all those fresh veggies, dipped in that warm, gooey, cheese, there's nothing better.
The kids are all old enough to dip for themselves, no double dipping allowed, so I can enjoy just feeding myself.

Can't wait to introduce them to chocolate fondue next!


Crusty French Bread
adapted from Taste of Home

1 package active dry yeast
1 1/2 cups warm water, divided
1 tablespoon sugar
2 teaspoons salt
1 tablespoon shortening, melted (or butter or olive oil)
4-5 cups all purpose flour
cornmeal

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

Add sugar, shortening, remaining water and 2 cup of flour.  (If you scoop flour into your measuring cup instead of dipping measuring cup into your flour, you will get a more accurate measurement. Breads, cakes and cookies will be lighter.)

Mix till blended, I used the paddle attachment on my mixer. Add salt and 2 more cups of flour, mix again till combined. Add more flour till 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 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 tray dusted with corn meal.

Cover loaves with dish cloth and let rise till 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 when thumped it sounds hollow. Remove to racks to cool completely or let rest for 10 minutes and serve warm.

This bread was perfect for the fondue. 

We've also had it with spaghetti and it makes the perfect lunch.

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