Jul 31 2003
French Bread |
1 pkg. dry yeast
1 cup warm water (105°-115°F)
1 cup boiling water
1 Tbsp. shortening
1 egg white
2 tsp. salt
1 Tbsp. sugar
6 cups sifted all-purpose flour
Mix the yeast in warm water. Let stand 5 minutes and stir.
Pour the boiling water over the shortening, salt, and sugar and mix well. Add 3/4 cup of cold water and cool to lukewarm (about 105°-115°F).
Add the yeast. Gradually mix in enough flour to form a stiff dough. Turn out on a floured board and knead until smooth and shiny.
Put in a greased bowl and turn to grease the top. Cover and let rise 1 1/2 hours until the dough doubles. Shape the dough into two oblong loaves, about 14 inches long.
Put them on a greased cookie sheet and let rise 1 hour. Brush loaves with the beaten egg whites. With a knife make three slashes on each loaf.
Bake at 425°F for 30 minutes, then reduce the heat to 350°F and bake 20 minutes. Makes 2 loaves.