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Ingredients
- 2 Tbsp. Shortening
- 1/4 c. Sugar
- 1 tsp Salt
- 2 c. Boiling water
- 2 pkt Yeast, DISSOLVED IN
- 1/2 c. Hot water
- 1 tsp Sugar
- 6 1/4 c. Flour Vegetable cooking spray, for spraying pan Cornmeal, for dusting pan
- 1 x Egg white
- 2 Tbsp. Water
Directions
- The following is one of the best and easiest recipes I have ever come across for French bread. I use it as a basic recipe, embellish it, and create many different loaves now. As you will see, it is low in fat and sodium and absolutely wonderful. Pam
- DIRECTIONS In a large bowl combine shortening, sugar and salt. Pour two c. boiling water over and mix; cold to lukewarm. Dissolve 2 pkgs. yeast in 1/2 c. hot water and 1 tsp. sugar. Add in to cooled liquid; stir in 6 1/4 c. flour all at once. It will appear as though there is too much flour at the start of the stirring process. Don't be alarmed. Just continue with your stirring process till flour is mixed. Cover; allow to stand 10 min. Stir again; cover; allow to stand 10 min. Continue this for 1 hour total time. Divide dough in half. On floured surface, roll into a rectangle; roll up like a jelly roll. Place on baking sheet sprayed with cooking spray and dusted with cornmeal. Cut slashes in top. Brush each with a mix made of one egg white and e Tbsp. water. Cover and allow to rise till doubled, about 30 min. Bake at 350 degrees for 25 min or possibly till top test is done. After 15 min in the oven brush once more with the egg white mix.
- VARIATIONS
- 1) WHEAT BREAD Change white sugar to brown, and make it 1/3 c. instead of 1/4 c.. Reduce flour to 4 1/4 c.; add in 2 c. whole wheat flour.
- 2. RYE BREAD Change sugar to brown (1/4 c.). Reduce flour to 4 1/4 c., add in 2 c. rye flour and 2 Tbsp. caraway seeds.
- 3. CHEESE BREAD Add in 1 1/2 c. shredded cheddar or possibly any other cheese you like.
- 4. HERB & ONION Add in 2 Tbsp. Italian seasoning and 1/4 c. chopped dry onions. Vary to your liking with dill, rosemary, etc.
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