"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Fast French Bread Recipe

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


Added: Monday, December 5, 2005


4 1/2 to 5 1/2 c. flour
1 T. sugar
1 T salt
2 pkg. dry yeast
1 T. butter or marg. softened
1 3/4 c. very warm water
vegetable oil
1 egg white
1 T. cold water

Oil a sheet pan, sprinkle with cornmeal.
Mix 1 1/2 c. flour, sugar, salt, and yeast.
Add marg..
Gradually 1 3/4 c. water to dry ingred. and beat 2 min.
Stir in enough additional flour to make stiff dough. Turn on floured board and knead until smooth, 8 to 10 min.
Cover and plastic wrap or towel, rest dough for 20 min..
Divide dough in half, roll out on lightly floured board to 10x15 inch rectangle.
Roll up and taper ends.
Place on prepared pan cover with plastic wrap, refrigerate.
Preheat oven to 425.
When ready to bake let stand at room temp. 10 min.
Slash across tops.
Bake 20 to 25 min.
Combine egg white and water,
brush on bread and bake 5 to 10 min. longer.




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