Crusty French Bread

It has been unseasonably cold here the last few weeks. It feels like we've just belly flopped into winter with temps in the 30s and snow on the ground. Thankfully, it looks like we might be getting normal temps back this weekend. Yeah!

With the change in weather, there is a definite change in our meals. I've been preparing more casseroles, chili and roasts. Tonight I made some soup, a recipe from my Cooking for a Cure cookbook-Pasta e Fagoili (Look for the recipe here later if you don't have the cookbook). I made this french bread recipe to serve with dinner, fresh and hot from the oven. I use my bread maker quite often to mix up dough, giving me more time for other tasks. I found this recipe in a Taste of Home cookbook and it looked easy enough to mix up (no kneading required!!). It turned out great! Definitely try this recipe if you don't have a bread machine or even if you do and serve it up fresh with a hot soup or some chili.

Crusty French Bread From Taste of Home
1 pkg active dry yeast
1 1/2 cups warm water, divided
1 T sugar
2 tsp salt
1 T shortening, melted (I used canola oil instead)
4 cups flour
cornmeal

In a mixing bowl, dissolve yeast in 1/2 cup water. Add sugar, salt, shortening and remaining water; stir until dissolved. Add flour and stir until smooth (do not knead). Cover and let rise in warm place for 1 hour or until doubled. Turn onto a floured surface. Divide dough in half; let rest for 10 minutes. Roll each half into a 10x8" rectangle. Roll up from a long side; pinch to seal. Place seam side down on greased baking sheet sprinkled with cornmeal. Sprinkle the tops with cornmeal if desired. Cover and let rise until doubled, about 45 minutes. With a sharp knife, make 5 diagonal cuts across the top of each loaf. Bake at 400 degrees for 20-30 minutes or until lightly browned. Cool on wire racks. Makes 2 loaves.