"I went to a restaurant that serves 'breakfast at any time'. So I ordered French Toast during the Renaissance."--Steven Wright

French Bread Recipe

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This recipe for French Bread, by , is from My Miscellaneous 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!

Contributor:  
Contributor:  
Sheila CHADWICK

Category:
Category:

Ingredients:  
Ingredients:  
1 cups all-purpose flour
1 pkg. regular active yeast (2 tsp.)
1 cup very warm water (120-130)
1 tsp. salt
1⅓ to 1⅔ cups all-purpose or bread flour

Directions:
Directions:
In a large bowl, mix 1 cups all-purpose flour and the yeast. Add warm water. Beat with a whisk or electric mixer on low speed for 1 minute, scraping bowl frequently, until batter is very smooth. Cover tightly with plastic wrap and let stand about 1 hour until bubbly. Stir in the salt and enough flour, cup at a time, until a soft dough forms. Place dough on lightly floured surface. Knead 5-10 minutes or until dough is smooth and springy (dough will be soft). Grease a large bowl with shortening. Place dough in bowl, turning dough to grease all sides. Cover bowl loosely with plastic wrap, let rise in a warm place for 1 hour to 1 hour and 15 minutes or until doubled in size. Dough is ready if indentation remains when touched. Grease uninsulated cookie sheet with shortening. Place dough on lightly floured surface, form dough into an oval-shaped mound. Sprinkle top of dough with flour. With a straight-edged knife press straight down on dough lengthwise to divide it into 2 equal parts into a narrow loaf, about 16-inches long, stretching the top of the loaf slightly to make it smooth. Place loaves, smooth side up, on cookie sheet about 4-inches apart. Cover loaves loosely, but airtight, with plastic wrap. (Loaves will expand slightly in refrigerator). Refrigerate at least 4 hours but no longer that 24 hours. (This step can be omitted but refrigerating develops the flavor and texture of the bread. If omitted, continue with the next step). Uncover loaves and spray with cool water; let rise in a warm place about 1 hour or until refrigerated loaves have come to room temperature. Place 8 or 9-inch square pan on bottom rack of oven; add hot water to pan until about -inch from the top. Heat oven to 450. Using serrated knife, carefully cut -inch deep slashes diagonally across loaves at 2-inch intervals. Spray loaves with cool water. Place loaves in oven and spray again. Bake 18-20 minutes or until loaves are deep golden brown with crisp crust and sound hollow when tapped. Remove from cookie sheet to cooling rack; cool.

 

 

 

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