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Rating: 5/5 (2 votes cast)

Meal Type: Breakfast
Total Time:
Cook Method: Oven
     Serving Size: 1 - Change
Nutritional Facts
Servings Per Recipe: 1

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
0%
Saturated Fat 0g
0%
Unsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrate 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Best Ever French Bread

Date Added: February 19, 2015

Ingredients:

2 Tablespoons Shortening melted
1/4 Cup Sugar
1 Teaspoon Salt (to taste)
2 Cups Water Boiling
2 Packages Yeast DISSOLVED IN
1/2 Cup Water Warm
1 Teaspoon Sugar
6 1/4 Cups Flour
1 Unit Vegetable Cooking Spray for spraying pan
1 Unit Cornmeal for dusting pan
1 Unit Egg white (optional)
2 Tablespoons Water reserved from cooking
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Directions:

1. The following is one of the best and easiest recipes I have ever come across for French bread.

2. I use it as a basic recipe, embellish it, and create many different loaves now.

3. As you will see, it is low in fat and sodium and absolutely wonderful.

4. Pam DIRECTIONS In a large bowl combine shortening, sugar and salt.

5. Pour two cups boiling water over and mix; cool to lukewarm.

6. Dissolve 2 packages yeast in 1/2 cup warm water and 1 teaspoon sugar.

7. Add to cooled liquid; stir in 6 1/4 cups flour all at once.

8. It will appear as though there is too much flour at the start of the stirring process.

9. Do not be alarmed. Just continue with your stirring process until flour is mixed.

10. Cover; allow to stand 10 minutes. Stir again; cover; allow to stand 10 minutes.

11. Continue this for 1 hour total time. Divide dough in half.

12. On floured surface, roll into a rectangle; roll up like a jelly roll.

13. Place on baking sheet sprayed with cooking spray and dusted with cornmeal.

14. Cut slashes in top. Brush each with a mixture made of one egg white and e tablespoons water.

15. Cover and allow to rise until doubled, about 30 minutes.

16. Bake at 350 degrees for 25 minutes or until top test is done.

17. After 15 minutes in the oven brush once more with the egg white mixture.

18. VARIATIONS WHEAT BREAD Change white sugar to brown, and make it 1/3 cup instead of 1/4 cup.

19. Reduce flour to 4 1/4 cups; add 2 cups whole wheat flour.

20. RYE BREAD Change sugar to brown (1/4 cup). Reduce flour to 4 1/4 cups, add 2 cups rye flour and 2 tablespoons caraway seeds.

21. CHEESE BREAD Add 1 1/2 cups shredded cheddar or any other cheese you like.

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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Egg, Yeast, Gluten, Corn, Natural Sweeteners allergies.
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