Number 8 French Bread
A classic French bread with a crispy crust and airy interior, perfect for sandwiches or enjoying with butter. Suitable for bread lovers and beginner bakers alike.
Ingredients
Instructions
- Dissolve dry yeast in lukewarm water.
- Add salt and sugar to the yeast mixture and stir.
- Add flour, shortening, and remaining water to the mixture.
- Knead the dough for a few minutes on a floured surface.
- Grease the Dutch oven and place the dough inside.
- Cover and place in a warm spot to let it rise until it reaches the top of the Dutch oven.
- Preheat the oven to 350°F (175°C).
- Bake the bread until it is golden brown and has a hollow sound when tapped.
- Remove from oven, let cool, then serve.
Tips & Substitutions
For best results, ensure your water is lukewarm, not hot, to properly activate the yeast. If you don't have shortening, you can substitute with unsalted butter or vegetable oil. Knead the dough until it is smooth and elastic, which may take about 8-10 minutes. For a richer flavor, consider adding herbs or garlic powder to the dough.
Serving Suggestions
This French bread is perfect for sandwiches or served alongside soups and salads, such as a refreshing Carrot Salad (Marinated). For a delightful appetizer, slice and toast with a drizzle of olive oil and a sprinkle of sea salt. It also pairs beautifully with Raspberry Filled Gelatin Salad for a sweet finish.
Storage & Reheating
Once cooled, store leftover bread in an airtight container or plastic bag at room temperature for up to three days. To extend freshness, wrap it in foil and freeze for up to three months. Reheat slices in a toaster or wrap the whole loaf in foil and warm in the oven at 350°F for about 10-15 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Number 8 French Bread contains roughly 67 calories, with 1g protein, 8g carbohydrates, and 4g fat. It is a good source of vitamin C (10% of the Daily Value). Note that it is relatively high in sodium, at 1828mg per serving (79% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for part of the all-purpose flour; however, it may result in a denser bread. A good ratio is to use half whole wheat and half all-purpose flour to maintain a light texture while adding nutritional value.
What should I do if my dough isn't rising?
If your dough isn't rising, check the temperature of the environment; it should be warm but not hot. You can also try moving it to a warmer spot, such as near an oven or on top of a warm stove. Ensure your yeast is fresh, as expired yeast can hinder rising.
How can I tell when the bread is done baking?
The bread is done when it is golden brown on top and sounds hollow when tapped on the bottom. You can also use a food thermometer; the internal temperature should reach about 190°F. Let it cool before slicing to maintain its texture.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).