Homemade French Bread
| Category | Breads
|
| Classification | French |
| Added By |
Phyllis Watson |
| Added On | |
| Prep Time | |
| Yield | |
| Source | Informal Entg Cookbook |
| Comment | |
Ingredients
- 2 packages active dry yeast
- 2 cups hot water
- 3 tablespoons sugar
- 1 tablespoon salt
- 1/3 cup salad oil
- 6 cups flour, stirred before measuring
- 1 egg white, slightly beaten
Directions
Dissolve ueast in warm water. Combine: 2 cups hot water, sugar, salt, oil and 3 cups flour; stir well. Stir in yeast. Add remaining flour, stirring well with a heavy spoon. Leave spoon in batter and allow dough to rest 10 minutes. Stir down batter, let dough rest another 10 minutes. Repeat 3 more times (5 times in all). Turn dough onto lightly floured board. Knead only enough to coat dough with flour so it can be handled, then divide into 2 equal parts. Roll each part into a 12 x 9 rectangle; roll up like a jelly roll starting on the long side. Arrange lengthwise on greased baking sheet, seam side down, allowing room for both loaves. Let rise in warm place 30 minutes. With a very sharp knife cut 3 diagonal gashes in the top of each loaf; brush with egg white. Bake in 400 oven 30 minutes or until crusty brown. For added crustiness, put a pan of hot water on floor of oven during baking. Makes 2 loaves. 3 in Joan's tins. I think these are the same size as my tins.
Edit | Back to listing