"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali
This recipe for French Bread, by Peggy Haynie, is from The Haynie Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
Mix together with 2 C hot water. Beat 2 min and add 2 more cups flour until stiff. Knead until smooth and satiny. Let raise until double, about 1 hour. Punch down and shape into two loaves on a cookie sheet. Raise until double. Beat egg whites until frothy, brush top of bread. Bake@400º for 30-45 minutes or until golden brown
*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.