French bread #1

Yield: 12 Servings

Measure Ingredient
1¾ cup Warm water
2 packs Yeast
3 tablespoons Melted shortening
1 tablespoon Salt
4 cups Flour
\N \N Corn meal
1 \N Egg white
2 tablespoons Water


Pour warm water into bowl, sprinkle yeast in, stirring. Add cooled shortening, salt and flour gradually. Stir until smooth. Mix with hands only if necessary. Turn onto floured board; knead only until dough is smooth. Put dough in greased bowl, turn once to grease top and cover with damp cloth. Let rise until double. Punch down. Knead only to remove bubbles. Divide in half. Roll each half into rectangle. Fold left and right lengthwise sides over middle (like a letter). Place on greased cookie sheet which has been sprinkled with meal. With bread knife, make diagonal slashes across top. DO NOT COVER. Let rise until double. Place shallow pan of water on bottom shelf of oven to insure crisp crust. Beat egg white with water & brush loaves. Bake at 400 for 20 mins. Brush with egg wash again and bake 20 minutes more. Cool on racks.



From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive, .

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