We went to my favorite restaurant, The Old Spaghetti Factory last night with my parents and my sister’s family. (If you haven’t been here, or if you have and you don’t get the browned butter and myzithra cheese spaghetti, you are a fool. It’s the absolute best and I order nothing else!)

Mounds and mounds of bread were consumed by our party of ten, and though two half-loaves were sitting on the table at the end of our meal, I forgot to take them home. I woke up feeling remorseful and saddened that we had no french bread in our home!

So after Jack went down for his mid-day nap, I embarked on a journey to make a quick batch of french bread. My number one priority was quick (because who wants to wait four hours?),  so I googled “quick french bread” and came up with this recipe.

It was outstanding and completely surpassed my expectations. Good things don’t always come to those who wait – good things can come in just one hour’s time! :) I was genuinely surprised by a few things: a) the quantity of bread – it makes three loaves! b) the shape of the loaves stayed round and didn’t flatten as much like my normal french bread does, and c) the taste was light and fluffy, just how I like my bread to be.

This recipe won’t disappoint! (I would normally try it with fresh whole wheat flour, but I haven’t ground any in a while.)

Quick French Bread

adapted from Gourmet Mom on the Go

1 T. shortening
1 T. salt
2 T. sugar
1 C. boiling water
1 C. cold water
1/3 C. lukewarm water
1 T. yeast (cut your yeast in half if you are at a high altitude)
4 1/2 C – 6 C. flour
olive oil

1. Place the 1 C. hot water in the microwave for 2-3 minutes to get it boiling.
2. Dissolve the yeast into the warm water. Stir it around until it is all mixed.
3. Combine the salt, shortening, and sugar in the bottom of your mixer, and pour the boiling water on top. Pour the cold water, and then the yeast mixture.
4. Begin to add the flour, one cup at a time, until the dough pulls away from the side of your mixer. Let it mix for 8 minutes.
5. Take out the dough hook, and let the dough rise in the mixer for about 20 minutes. Preheat your oven to 170F, and turn off.
6. Separate the dough into three parts and place on two  large pans sprayed with cooking spray. Let the dough sit for about 5 minutes. Letting it sit will make it MUCH easier to shape.
7. Shape into round loaves, and lightly slice the tops of each loaf.
8. Let rise for 15 minutes in the preheated oven (turned off).
9. Drizzle the tops of the bread lightly with olive oil. With the bread still in the oven, heat to 400F and cook for 15 minutes. Then drop the temperature to 350F and cook for another 7 minutes, or until the tops are lightly golden.

p.s. look at this pillow my Mom got me at The Quilted Bear in SLC! I’m in love!