FoodReference.com Logo

FoodReference.com   (Since 1999)

RECIPE SECTION (over 10,000 recipes)

Home       Food Articles       Food Trivia       Today in Food History       Recipes       Cooking Tips       Videos       Food Quotes       Who's Who       Food Trivia Quizzes       Crosswords       Food Poems       Food Posters       Cookbooks       Recipe Contests       Magazines       Cooking Schools       Gourmet Tours       Food Festivals

You are here > Home > Recipes

Bread Recipes 2 >  French Bread

 

CULINARY SCHOOLS and
COOKING CLASSES

From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees -  Associates, Bachelors & Masters
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide

 

Chef with red wine glass

 

FRENCH BREAD

Fix-it And Enjoy-it Cookbook
by Phyllis Pellman Good

Makes: 3 loaves
Prep Time: 30 minutes
Standing/Rising Time: 60-75 minutes
Baking time: 20 minutes



Ingredients
• 2 pkgs. dry yeast
• 3/4 Tbsp. sugar
• 1/2 cup warm (120-130°) water
• 2 cups boiling water
• 2 Tbsp. shortening
• 2 Tbsp.sugar
• 2 tsp. salt
• 6-6  1/2 cups flour
• 1 egg white
• 1 tsp. sesame seeds


Directions
1.
Dissolve 2 pkgs. yeast and 3/4 Tbsp. sugar in 1/2 cup warm water. Set aside.

2. In large mixing bowl, mix together boiling water, shortening, 2 Tbsp. sugar, and salt. Stir and let cool.

3. When cooled to room temperature, add yeast mixture. Add as much flour as you can by hand, mixing well. Let stand 10 minutes.

4. Place dough on floured surface and knead in remaining flour. Cover dough on floured surface and allow to stand for 10 minutes.

5. Knead again for 5 minutes, until dough becomes smooth and elastic. Repeat standing/kneading 3 more times.

6. After the final kneading, cut the dough into 3 pieces. Roll out each piece and then roll each one up into a long roll. Shape each into a long French-bread-shaped loaf. Place on 1 or 2 greased cookie sheets, with at least 4 inches between the loaves.

7. Cover and let rise 10-15 minutes. Cut diagonal marks 1/4" deep, spaced every 2 inches across the top of each loaf.

8. Brush tops with egg white and sprinkle with sesame seeds.

9. Bake at 400° for 20 minutes, or until lightly golden.


Martha Ann Auker, Landisburg, PA; Joan Miller, Wayland, IA

 

 

Home       About & Contact Info       Recipes Index       Kitchen Tips       Cooking Contests       Other Links

Please feel free to link to any pages of FoodReference.com from your website.

For permission to use any of this content please E-mail: james@foodreference.com

All contents are copyright © 1990 - 2014 James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved.

You may copy and use portions of this website for non-commercial, personal use only.

Any other use of these materials without prior written authorization is not very nice and violates the copyright.

Please take the time to request permission.

 

 

 

 

 

FOOD VIDEO SECTION
Recipe Videos, BBQ & Grilling, Food Safety, Food Science, Food Festivals, Beverages, Vintage Commercials, etc.