French Bread

Source: Fix it and Enjoy It Cookbook

Prep Time: 30 minutes

Standing/Rising Time 60-70 minutes

Baking Time: 20 minutes



2 pkgs. dry yeast

3/4 Tbsp sugar

1/2 cup warm water (120-130 degrees)

2 cups boiling water

2 Tbl shortening

2 Tbl sugar

2 tsp. salt

6-6 1/2 cups flour

1 egg white

1 tsp sesame seeds



Dissolve 2 pkgs yeast and 3/4 Tbsp sugar in 1/2 cup warm water. Set aside

In large mixing bowl, mix together boiling water, shortening, 2Tbls sugar and salt. Stir and let cool.

When cooled to room temperature, add yeast mixture. Add as much flour as you can by hand, mixing well. Let stand 10 minutes. Place dough on floured surface and knead in remaining flour. Cover dough on floured surface and allow to stand for 10 minutes.

Knead again for 5 minutes until dough becomes smooth and elastic. Repeat standing/kneading 3 more times.

After the final kneading, cut the dough into 3 pieces. Roll out each piece and then roll each one up into a long French-braid-<WBR>shaped loaf. Place on 1 or 2 greased cookie sheets, with at least 4 inches between the loaves.

Cover and let rise 10-15 minutes. Cut diagonal marks 1/4'' deep, spaced every 2 inches across the top of each loaf.

Brush tops with egg white and sprinkle with sesame seeds.

Bake at 400 degrees for 20 minutes, or until lightly golden.

Tip:

When making breads, be careful that the liquid you mix with the yeast is neither too cool, nor too hot. It must be lukewarm.

Allow the dough to rise in a warm place where there are no drafts. Watch it double in size.

French Country Bread



"A simple European style country bread. Just enough whole wheat to give it some flavor but not so much that it's heavy. I use an overnight starter to give it extra flavor."



Original recipe yield:

2 - 9x5 inch loaves

PREP TIME 30 Min COOK TIME 40 Min READY IN 1 Day 2 Hrs 40 Min PHOTO BY: Allrecipes



INGREDIENTS

1/2 teaspoon active dry yeast

1 cup warm water

1 1/2 cups bread flour

2 teaspoons active dry yeast

2 cups warm water

1 cup whole wheat flour

3 cups bread flour

2 teaspoons salt

DIRECTIONS

The night before baking the bread prepare this starter: In a medium sized non-metal mixing bowl dissolve 1/2 teaspoon active dry yeast in 1 cup warm water. Add 1 1/2 cup bread flour and mix well. Cover and let sit overnight at room temperature.

The next day: In a large mixing bowl, dissolve the 2 teaspoons yeast in the 2 cups warm water. Add the starter mixture, the whole wheat flour, 3 cups bread flour and the salt; stir until well combined. Add the remaining bread flour, 1/2 cup at a time, mixing well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.

Grease two 9x5 inch loaf pans. Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into two equal pieces and form into loaves. Place the loaves into the prepared pans. Cover the loaves with a damp cloth and let rise until doubled in volume, about 45 minutes. Preheat the oven to 425 degrees F (220 degrees C).

Bake in the preheated oven for about 30 minutes or until the top is golden brown and the bottom of the loaf sounds hollow when tapped.

Easy Italian French Bread



1 cup mayo

1/2 cup grated Parmesan cheese

1 med onion, finely chopped

1 tsp Worcestershire sauce

1 loaf French bread



Combine first 4 ingredients in bowl; mix well. Cut

French bread into halves lengthwise. Spread mixture on

bread. Place on rack in broiler pan. Cook until light

brown.



Serves 10.