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BREAD-FRENCH Recipe

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This recipe for BREAD-FRENCH, by , is from FAMILY FAVORITES, 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!

Contributor:  
Contributor:  
Bonnie Johnson

Category:
Category:

Ingredients:  
Ingredients:  
4 tsp yeast
1 tsp sugar
3 tsp salt
1 Tbs vegetable oil
3 cups hot water
6 cups white flour, approximately

Directions:
Directions:
Proof yeast with sugar and 1/2 cup of the water--when foamy place in mixer bowl with salt and remaining water. Add flour 1 cup at a time until dough is smooth and elastic--about 10 minutes. Place in oiled bowl, turning to coat. Cover with plastic wrap and allow to rise in a warm draft-free place until doubled in size (I will turn the oven on 225 for a few minutes and then turn it off for a warm draft-free place, just make sure it is just warm not hot).
Punch down dough and let rest for a few minutes, while you fill a 9x13 dish with water and place on bottom rack in oven. Preheat oven to 400 degrees. Place dough onto floured surface, divide in two equal parts. Cover portion you are not working with. Roll dough out in a rectangle and then roll it up on long side, tuck ends under and place on baking sheet. Cover and allow to rise until double in size. Make 3 slash marks with a very sharp knife on loaves, brush with water. Brushing loaves with water during baking time will create that chewy crust. Bake until golden brown and sounds hollow when tapped on bottom.

Personal Notes:
Personal Notes:
I fill a 9x13" baking dish with water and put on the bottom rack while the oven is preheating and during cooking time and I spray water on the bread every 15 minutes or so to accomplish the chewy crust. This was the recipe I used at the Lodge.

 

 

 

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