Directions: |
Directions:1. Preheat oven to 170º. Fill a glass measuring cup with 1 cup water. Place in microwave and heat for 3 minutes, or until water is boiling.
2. In another glass measuring cup, fill it with ⅓ cup warm water. Sprinkle the 1 Tbsp of yeast over the water. With a fork, stir yeast into the water until yeast is completely dissolved.
3. Pour the sugar, salt and shortening into the bowl of your stand mixer. Using a fork, mash these ingredients together. Pour the 1 cup of boiling water over the shortening mixture in the stand mixer, Add the 1 cup of cold water into the mixer. Then pour in the yeast/water mixture.
4. Add 3 cups of flour into the mixer, and using the dough hook, turn mixer on low speed. With the mixer still on, slowly add the remaining 3 cups of flour, 1 cup at a time. Once all 6 cups are in, turn speed to medium and let the dough mix for 6-8 minutes. The dough should be nice and elastic. Be careful not to over flour. I used all 6 cups, but would not use any more than that.
5. Once the dough is mixed, let it rest in the bowl for 5 minutes.
6. Spray a large cookie sheet with non-stick spray. After the dough has rested in the bowl, dump it onto the greased cookie sheet.
7. Take a sharp knife, spray it with non-stick spray, and cut dough into 3 equal pieces. Then let it rest again for 5 minutes.
8. To shape the dough before baking: Take one section of dough and spread it out into a rectangle. I use a rolling pin. Fold one long end up over half of the dough, then fold the other half over that one. Then fold each side up over each other, then turn the loaf over so it is seam side down.
9. Use your fingers to tuck seams down underneath the loaf and shape it. Repeat with the other two pieces of dough. Once all 3 sections of dough are shaped cut 3 angled ½ inch slits on tops of dough. I sometimes do a long one down the center instead.
10. Crack the egg into a bowl and whisk with a fork until frothy. Spread the egg over the tops of each loaf, making sure it gets inside the slits.
11. Place the loaves into the oven and let them rise for about 15 minutes (while the oven is on 170º). Then turn oven up to 400º (while loaves are still inside) and bake for 15-20 minutes, or until the tops are golden brown and crisp. Turn the oven down to 350º and bake for an additional 10 minutes.
12 Remove the loaves from the baking sheet and allow them to cool a bit before slicing them. |
This recipe for French Bread is from