| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
French |
Bread |
12 |
Servings |
INGREDIENTS
| 3 |
|
-(up to) |
| 4 |
c |
Flour |
| 1 |
ts |
Salt |
| 2 |
tb |
Sugar |
| 6 |
lg |
Eggs |
| 3 |
pk |
Dry yeast (or the equivalent cake yeast) |
| 2 1/4 |
|
Sticks unsalted butter; softened slightly |
INSTRUCTIONS
From: baldrick@ix.netcom.com (Michael Wenlock)
Date: Fri, 23 Jun 1995 04:25:52 GMT
This is excellent and is the real thing. It comes from a very good French
restaurant in Chicago, called "Carlos'".
Sift dry ingredients into a bowl starting with 3 cups of flour. Toss in
dry yeast. Add eggs and stir 10 minutes. Add softened butter and work into
a bread dough. Add flour if needed. Turn into a lightly floured bowl. Let
rise till doubled ( 1 hour or so). Punch down. Refrigerate until completely
cool (1/2 hour or so). Form into two loaves. Place into well greased and
floured pans. Let rise till it reaches the top of the pans. (1 hr or so)
Bake at 350F until golden brown. (45 minutes to an hour) Remove and let
cool on rack.
REC.FOOD.RECIPES
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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