Printer Friendly HomeFRENCH BREAD 1 tablespoon yeast 1 tablespoon honey 1 ½ teaspoons salt 1 tablespoon vegetable shortening 1 ½ cups warm water 4 cups sifted flour 1 well beaten egg, to use for glazing Dissolve yeast in warm water along with honey. Let the yeast work for 15 minutes until frothy. Add shortening and salt. The shortening should soften in the warm yeast water. Stir in flour. Knead the dough for five minutes by pulling the edges of the dough toward the middle and punching it down with the heel of your hands. Cover and let rest for 10 minutes. Knead again. The dough should feel satiny and easy to handle, not too sticky or stiff and hard to mold. Cover and set in a warm area to rise. Allow dough to swell until double in bulk. Punch down and let rise a second time. Turn dough out onto a clean surface, divide dough in half and shape by kneading into two long narrow loaves. Place on a cookie sheet. Allow loaves to double in size. You can tell when they are ready to bake if the surface of the dough gives slightly when touched. If it feels tight and springs back the loaves need more time to rise. Once the loaves have doubled, brush the surface with a pastry brush dipped in the beaten egg, making sure all areas except the bottoms are moistened. Be careful. If you press too hard the loaves will deflate or fall. If this happens you will need to punch down the dough and start over. Bake 350 F for 30 -35 minutes or until lightly browned. |
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