"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for French Bread, by Phyllis Giles, is from Phyllis Giles Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
3 c. warm water 3 t. salt 2 T. sugar 2 T. yeast 2 T. shortening 2 T. melted margarine, four to make stiff dough
Let yeast , water and sugar work a while before adding other ingredients. Knead dough until fairly stiff. Let rise for 20 minutes, punch down, let raise 40 more minutes. Shape 3 loaves, dip in evaporated milk and sesame seeds. Score with sharp knife. Allow to raise 1 -1/2 hours then bake 350 for 10 minutes then check.
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