| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs |
French |
|
1 |
Servings |
INGREDIENTS
| 1 |
pk |
Dry yeast |
| 1/4 |
c |
Warm water |
| 1 |
tb |
Sugar |
| 1 |
tb |
Fat, (butter, vegetable oil, shortening etc.) |
| 1 |
ts |
Salt (don't forget this, it is the ingredient I forget the most often |
| 1 |
c |
Boiling water |
| 3/4 |
c |
Cold water |
| 6 |
c |
Flour (up to 8) |
|
|
Cornmeal |
| 1 |
|
Egg white |
| 1 |
tb |
Water |
INSTRUCTIONS
This is the best, and easiest French Bread I have ever made. And I love to
bake bread.
Sprinkle yeast over warm water. Stir until dissolved. Put sugar, fat, and
salt in a bowl. Add boiling water and stir until dissolved. Add cold water.
When mixture is lukewarm, add dissolved yeast. Add enough flour to make a
stiff dough. Place dough on a floured board or pastry cloth. Knead until
smooth and springy, (this can be done in an electric mixer with a dough
hook). form dough into a ball and put in a lightly greased bowl. Brush top
lightly with melted fat. Cover and let rise until double in bulk. Punch
down dough. cover and let rise again until double in bulk. Punch down.
Divide dough in two equal parts. shape each into an oblong loaf gabout 14
inches long. Place on creased cookie sheet lightly coated with cornmeal.
Cover and let rise until double in bulk. Beat egg white until foamy and add
water. Brush top and sides of each loaf. Make long diagonal cuts on top of
each loaf. Set flat pan of hot water on bottom rack of oven. Bake at 375
degrees F. for 35 to 40 minutes or until bread is done.
makes 2 loaves
Posted to Recipe Archive - 02 Feb 97 by ted by: heinlen@odin.thor.net on
Feb 2, 9.
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