French canadian crusty white

Yield: 2 servings

Measure Ingredient
\N \N High rising free-form loaves, just like our colonial ancestors made.
\N \N Makes 2 free-form loaves.
2 cups Warm water
2 tablespoons Sugar
2 tablespoons Yeast
1 tablespoon Salt
¼ cup Melted shortening
6 cups Flour
\N \N Cornmeal
\N \N Pickling salt (optional)
\N \N PROOF

In a bread bowl, pour 2 cups warm water. Add 2 tablespoons sugar, but do not stir. Slowly sprinkle 2 tablespoons yeast into the water, making sure each particle gets wet. Again, do not stir. Wait 10 minutes until the yeast is thick and foamy. MIX After 10 minutes add the following ingredients to your bread bowl, stirring well between each addition: 1 tablespoon salt, 2 cups flour, ¼ cup cooled, melted shortening. ADD FLOUR (slowly) Add remaining flour 2 cups at a time to make a stiff dough. Lightly coat the dough with flour before turning it out. KNEAD Turn the dough out onto a lightly floured surface and knead until smooth and elastic: 10 minutes. 1ST RISING Place the dough in a greased bowl, turn to grease the top, set in a warm, draft-free spot until double: 1½ hours. SHAPE When the dough has doubled, punch it down and turn it out onto a clean surface.

Knead the dough briefly to break the large air bubbles. Cut the dough in half and shape each half into a smooth round ball. Pour cornmeal on a ungreased cookie sheet, only where the dough will be placed.

Place the loaves on the cornmeal. 2ND RISING Set the loaves in a warm, draft-free spot, allow to rise until double: 30 minutes. BAKE Before baking, slah the tops 2-3 times with a very sharp knife.

Sprinkle the tops with pickling salt. Bake in a 400 degree F oven for 30 minutes. Cool immediately after baking on a wire rack. Source: Great Bread Every Time by Marilyn Barbe Shared by: Debra Young Submitted By SHARON STEVENS On 11-10-94

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