FRENCH BREAD

FRENCH BREAD – 2 loaves ©copyright – all rights reserved Marci Arthur

1 tablespoon sugar

2 teaspoons salt

1 tablespoon Crisco shortening

1 cup boiling water

¾ cup cold water

1 teaspoon sugar

¾ cup warm water – 105 to 115 degrees

6 cups sifted all purpose flour

1 egg white

1 tablespoon water

1 package or 1-1/2 tablespoons Rapid Rise yeast

1. Measure sugar, salt and shortening in a large bowl and pour boiling water over mixture and stir until shortening is melted.  Add ¾ cold water and cool to lukewarm.
2. Dissolve 1 teaspoon sugar and ¼ cup warm water and sprinkle yeast over water.  Let stand for 10 minutes, then stir rapidly with a flat whisk.  Add to lukewarm water and stir.
3. Stir in 2 cups flour and beat until smooth. You can use KitchenAid mixer with dough hook for this step.
4. Gradually add 4 cups of remaining flour to form a stiff dough.
5. Turn dough out on a lightly floured counter and knead until smooth and elastic or when finger poke in, dough bounces back and dough feels like a baby’s bottom..  Place dough in a lightly buttered warm bowl; grease top of dough by turning it over in bowl.
6. Cover bowl and parchment and a clean towel.  Allow to rise in warm area until doubled in bulk, about 1-1/2 to 2 hours.
7. Punch down risen dough.  Turn onto lightly floured counter and allow to rest for 10 minutes.  Divide dough into two parts.  Shape into loaves by rolling each piece into a 7” by 16” rectangle.  Roll lengthwise, like you were filling a jelly-roll pan.  Seal edges well and taper ends to form an oblong.
8. Place on parchment covered baking sheets, seam side down and allow to rise until doubled, about 1 hour. 
9. Brush loaves with slightly beaten egg white and 1 tablespoon of water.  Slash with a razor or sharp knife on the diagonal every 2-1/2 to 3 inches.
10. Bake in a preheated hot over set at 400 degrees for about 30 minutes.  Reduce heat to 350 and bake 20 minutes more.  Less time for convection and we will use convection.

EQUIPMENT NEEDED:

Measuring cups                 Measuring spoons              Large bowl

KitchenAid with hook attachment                              Wooden spoon

Plastic spatula                   Parchment paper                Tea towel

Baking sheet covered with parchment                  Razor or sharp knife