"One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating."--Luciano Pavarotti

Coolrise French Bread Recipe

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This recipe for Coolrise French Bread, by , is from Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Anita Christopher
Added: Sunday, October 5, 2008

Category:
Category:

Ingredients:  
Ingredients:  
5 1/2 tp 6 1/2 cups all purpose flour
2 packages dry yeast
1 T. sugar
1 T. salt
2 T. butter, softened
2 1/4 cups hot tap water
salad oil
cold water

Directions:
Directions:
Combine 2 cups flour, yeast, sugar and salt in a large bowl. Stir together. Add siftened butter. Pout in hot tap water ass at once. Beat with electric mixer at medium spead for 2 minutes, scraping bowl occasionally. Add 1 more cup of flour and beat at high speed for about a minute or until thick and elastic, scraping bowl occasionally. Gradually stir in just enough of the remaining flour with a wooden spoon to make a soft dough that leaves the sides of the bowl. Turn out onto a floured board and round up to make a ball. Cover with plastic wrap, then a towel and let rest for 20 minutes. Punch down and divide into two equal portions. Roll each portion into a 3x15" rectangle on a lightly greased board. Roll up tightly like a jelly roll, beginning at the long side. Seal lengthwise and seal the ends. Tuck ends under, tapering end with hands. Place seam side down on greased baking sheets. Brush lightly with oil and cover baking sheets loosely with plastic wrap. Refrigerate 2 to 24 hours. When ready to bake remove from refrigerator and uncover. Let stand 10 minutes while preheating the oven to 400F. Brush gently with cold water and lah the top diagonally at 2" intervals. Bake for 30-40 minutes or until done. Remove from baking sheets immediately and cool on wire racks.

 

 

 

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