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French Bread Recipe

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This recipe for French Bread, by , is from DUPREE FAMILY FAVORITES COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Avanelle Dupree Leslie
Added: Sunday, October 12, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 pkgs. dry yeast
2 1/2 cups warm water
1 tbsp. sugar
6 cups all purpose flour
1 1/2 tsp. salt

Directions:
Directions:
Make sure water temperature is 110 to 115 F. Place water in a large bowl and sprinkle with yeast and sugar. Let stand for 5 minutes until yeast dissolves and starts to bubble. Stir in 2 cups flour and salt. Cover and let rise for 1/2 hour. Then gradually stir in enough of the remaining flour to make a soft dough. Turn the dough out onto a floured surface and knead for 10 minutes. Clean the large mixing bowl - grease with shortening - place the dough in the bowl - turn it in the bowl so the dough is greased all over - this prevents it from cracking as it rises. Cover the dough with a clean towel and let rise at room temperature for about 2 1/2 hours - until double in bulk. With your fist - punch down the dough. Divide in half and place 1/2 on a lightly floured surface. Using a rolling pin - roll dough to a 12 X 6 inch rectangle - starting at the 6 inch side - roll up tightly. Seal seams and edges by pinching. Repeat with the remaining dough. Grease a cookie sheet and sprinkle with cornmeal - place loaves on prepared sheet. Cover and let rise at room temperature until doubled - about 1 hour. Preheat oven to 425 - spray the loaves with a bit of water - then using a knife make a few slashes across the top of each loaf. Bake for 25-30 minutes - loaves should be golden brown. Remove from oven and cool on wire rack.
Note: Yeast is a living organism and water that is too hot will kill it - then your bread won't rise. Knead for the amount of time specified in the recipe.

Personal Notes:
Personal Notes:
Mom would slice french bread very thin and make toast for me and Rodney.

 

 

 

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