- 1 cup water 110°F
- 1 tbsp sugar
- 1 tbsp yeast
- 1 tbsp shortening
- 3 cups bread flour
- 1/2 tbsp salt
Just like the Leidenheimer French Bread you love from New Orleans
- Put the warm water in the bowl of your mixer with a dough hook.
- Add 1/2 tbsp sugar and the yeast and stir a bit then cover with plastic wrap, let sit 15 minutes.
- Add the remaining 1/2 tbsp sugar, shortening and 2 1/2 cups of bread flour. Mix until the dough starts to form then add the salt and the remaining flour.
- Knead on the dough hook for 15 minutes (#2 speed on a stand mixer).
- On a lightly floured surface knead the dough by hand until it is smooth and elastic for 2 minutes.
- Form into a ball and put back in the bowl, cover with plastic wrap and place in a warm draft free place for 1 1/2 to 2 hours or until dough has doubled.
- Punch down the dough and split in 1/2. Cover with a clean cloth and let the rest 15 minutes.
- Form balls into rolls about 16" long. Place on baking sheet and cover with a damp cloth. Place in a warm place for 1 1/2 to 2 hours.
- Preheat oven to 375°F with an empty sheet pan on the bottom rack.
- Gently place the loaves in the oven and add 2 tbl water to the empty sheet pan.
- Bake for 30 minutes or until brown. Cool on racks.