2 tablespoons shortening
1/4 cup sugar
1 teaspoon salt
2 cups boiling water
2 packages yeast — DISSOLVED IN
1/2 cup warm water
1 teaspoon sugar
6 1/4 cups flour
vegetable cooking spray — for spraying pan cornmeal — for dusting pan EGG WASH 1 egg white
2 tablespoons water
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 cups boiling water over and mix; cool to lukewarm. Dissolve 2 packages yeast in 1/2 cup warm water and 1 teaspoon sugar. Add to cooled liquid; stir in 6 1/4 cups flour all at once. It will appear as though there is too much flour at the start of the stirring process. Do not be alarmed. Just continue with your stirring process until flour is mixed. Cover; allow to stand 10 minutes. Stir again; cover; allow to stand 10 minutes. 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 mixture made of one egg white and e tablespoons water. Cover and allow to rise until doubled, about 30 minutes. Bake at 350 degrees for 25 minutes or until top test is done. After 15 minutes in the oven brush once more with the egg white mixture. VARIATIONS 1) WHEAT BREAD Change white sugar to brown, and make it 1/3 cup instead of 1/4 cup. Reduce flour to 4 1/4 cups; add 2 cups whole wheat flour. 2) 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. 3) CHEESE BREAD Add 1 1/2 cups shredded cheddar or any other cheese you like. 4) HERB & ONION Add 2 tablespoons Italian seasoning and 1/4 cup minced dried onions. Vary to your liking with dill, rosemary, etc.