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"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

French Bread Recipe

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This recipe for French Bread is from The Southwest District 2010 Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 ½ c. warm water
3 tbsp. sugar
2 pkgs. (1 tbsp. each) active dry yeast
1 tbsp. salt
5 tbsp. oil
6 c. sifted flour
Directions:
Directions:
In large mixing bowl (or stand mixer), combine warm water and sugar. Sprinkle yeast over top; allow to soften. Add salt, shortening and half of the flour; beat well. Add remaining flour, mixing well. Allow dough to rest 10 minutes; stir down; allow dough to rest 10 minutes; stir down again. Repeat process until dough has been stirred down five times. Turn dough onto floured board; knead two or three times to coat dough with flour so it can be handled. Divide into two parts. Roll each part of dough into a 9x12 inch rectangle. Roll dough up, starting from the long side; pinch edges of loaf to seal. Arrange seam side down on large baking sheet that’s been sprinkled with cornmeal, allowing room for both loaves. Repeat with second part of dough. With very sharp knife, cut gashes at an angle on top of each loaf. Brush entire surface with slightly beaten egg white. If desired, sprinkle with sesame or poppy seeds. Allow to rise for 30 minutes. Bake at 400 degrees for 30 minutes or until brown. Cool. Makes 2 loaves.
May be used for hoagie buns, rolls, bread sticks and thick pizza crust.

 

 

 

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