| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | French | Bread | 1 | Servings |
INGREDIENTS
| 1 | Envelope yeast | |
| 2 | ts | Salt |
| 1 | tb | Sugar |
| 2 | c | Lukewarm water |
| 5 | c | All-purpose flour |
| 1/4 | c | Corn meal |
| 1 | Egg white |
INSTRUCTIONS
Mix yeast, salt, sugar & water in large bowl & stir until dissolved. Slowly add flour, stirring until all flour is absorbed. Flour a board & knead dough about 3 minutes until it becomes elastic. Grease another bowl well with butter or shortening & place batter in it. Cover with moist cloth & let rise in warm place for 1 hour or until double in size. Grease cookie sheet & sprinkle corn meal on it. Shake off excess meal. Divide dough into 2 pieces & shape each into long loaf (about 15 inches long). Place on cookie sheet without touching each other. Make slits across top diagonally with razor blade. Cover & let rise again until double. Use pastry brush & paint loaves with slightly beaten egg white. Put pan of boiling water on bottom shelf of oven. Bake loaves on top shelf at 450 for 5 minutes, reduce heat to 375 & bake for 35 minutes more. MITZE HIGGINS From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
A Message from our Provider:
“When Holy God draws near in true revival, people come under terrible conviction of sin. The outstanding feature of spiritual awakening has been the profound consciousness of the Presence and holiness of God. #Henry Blackaby”