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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:  
Polly Dupree Foster
Added: Tuesday, February 17, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 1/2 cups warm water (108-110 degrees)
1 tsp. sugar
2 pkgs. active dry yeast
1 tsp. salt
1 tbsp. margarine
7 cups flour - sifted
cornmeal
1 egg white
1 tbsp. cold water

Directions:
Directions:
Combine warm water and yeast. Stir gently until dissolved, add sugar, and stir. Let set for a minute. If it bubbles the yeast is okay. If not try another 2 pkgs. of yeast. Pour into large warm bowl, add salt and margarine. Add flour and stir until well blended (dough will be sticky). Place in larger greased bowl, turning to grease on top. Cover and let rise in warm place, free from draft, until double in bulk (about 1 hour). Turn dough out onto lightly floured board. Divide into 2 equal portions. Roll each into oblong 15X10 inch. Beginning with wide side, roll up tightly toward you, and seal edges by pinching together. Taper ends by rolling gently back and forth. Place loaves on greased baking sheets sprinkled with cornmeal. Cover, but don't let cloth touch the bread. Let rise in warm place, free from draft, until double in bulk (about 1 hour). With razor blade or sharp knife, make 4 diagonal cuts on top of each loaf. Bake in hot oven 450 for 25 minutes. Remove from oven and brush with egg white mixed with cold water. Return to oven for 5 minutes longer.

 

 

 

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