Name: French Bread
Ingredients: 1 pk Yeast, dry; 1/3 c Water, warm; 1 tb Flour, rye; 1 c Water, cold; 1/8 ts Sugar; 3 1/2 c Flour; 2 1/4 ts Salt; Texas Monthly magazine

You know when I was a teacher I could flunk those who refused to work. When I was a coach I could bench them. When I managed a large aquatic facility I could fire them. I can’t do any of those things to you. You are all volunteers! So what motivation do I have to get you to serve? Very simple, I have the words of God that I presented to you this morning – His command and the great promises of His grace and your reward. If you are not excited about being directly commissioned, gifted and empowered by the King of the Universe to do His will, there is not much more I can do to get you engaged.

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
	French	Breads	1	Servings

INGREDIENTS

1	pk	Yeast, dry
1/3	c	Water, warm
1	tb	Flour, rye
1	c	Water, cold
1/8	ts	Sugar
3 1/2	c	Flour
2 1/4	ts	Salt
		Texas Monthly magazine

INSTRUCTIONS

Dissolve yeast and sugar in 1/3 cup water; let proof.  Mix flours and salt
in a large mixing bowl.  Add one cup water to yeast water.  Add water
slowly to flour mixture, stirring until the dough makes a ball. Let the
dough rest five minutes.  Add more flour to make a smooth ball and knead
for seven minutes.  Lete rest two minutes and knead three minutes more.
Place dough in a clean, dry four-quart bowl. Cover and let rise 40 minutes.
Turn dough out; pat into a 14" rectangle and fold in thirds. Repeat. Return
dough to bowl and let rise 1-1/2 to 2 hours, or until tripled in bulk. Form
dough into two baguettes, two round loaves, or 12 hard rolls. Slash the top
of each with a razor blade. Preheat oven to 400 F, placing a pan on the
bottom rack to heat. Bake loaves 30 to 35 minutes, steaming the loaves
every four minutes for the first 15 minutes.
Posted to MM-Recipes Digest  by "Rfm" <Robert-Miles@usa.net> on Sep 26, 98

A Message from our Provider:

“If God is your Copilot – swap seats!”