"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Ruth’s French Bread Recipe

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This recipe for Ruth’s French Bread, by , is from The Ridgecrest First Ward's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Ruth May
Added: Sunday, February 17, 2008

Category:
Category:

Ingredients:  
Ingredients:  
6 Cups Water
3 Tbsp. Yeast
2 Tbsp. Salt
6 Tbsp. Sugar
1/2 Cup Oil
15 to 20 Cups Flour

Directions:
Directions:
Combine all ingredients except flour and soak 5 minutes. Add flour and knead until smooth. Form a ball and place in large greased bowl. Turn ball over to grease top. Cover with towel and place in warm area to rise until doubled in size. Punch down and form into 6 loaves. Spread top with beaten egg. Sprinkle with sesame or poppy seeds. Slash top slightly 3 or 4 times across top from side to side. Let rise until finger print shows. Bake 45 minutes. at 350º.

 

 

 

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