French Bread Recipe

1 tablespoon sugar
2 teaspoons salt
1 tablespoon shortening
1 cup boiling water
3/4 cup cold water
1 teaspoon sugar
1/4 cup warm (not hot) water
6 cups sifted all-purpose flour
1 egg white
1 tablespoon water
1 package active dry yeast

Measure the sugar, salt and shortening into a large bowl; pour boiling water over and stir until shortening is melted. Add 3/4 cup cold water and cool to lukewarm.
Dissolve 1 tsp sugar in the 1/4 cup warm water and sprinkle yeast over. Let stand 10 minutes, then stir briskly with a fork. Add to lukewarm water mixture and stir. Stir in 2 cups flour and beat until smooth.
Gradually add 4 cups remaining flour to form a stiff dough, working in the last of the flour with a rotating motion of the hand.
Turn dough onto a lightly floured board and knead until smooth and elastic, 8 - 10 minutes. Place dough in lightly greased warm bowl; grease top of the dough by turning it over once or twice in the bowl.
Cover bowl with waxed paper, then a clean towel. Let rise in a warm place until double in bulk, about 1 1/2 hours.
Punch down risen dough. Turn onto lightly floured board, cover and let rest 10 minutes. Divide dough into two portions. Shape into loaves by rolling each portion into a 7" x 16" rectangle. Roll lengthwise as for jelly roll. Seal the edges well and taper the ends to form an oblong. Place on greased baking sheets, seam side down let rise until doubled, about 1 hour. Brush the loaves with a mixture of slightly beaten egg white and 1 Tbsp water. Then with sharp knife make diagonal slashes across the tops every 2 1/2" or 3". Bake in a preheated hot oven 400F for about 30 minutes. Reduce heat to 350F and bake 20 minutes longer.

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French Bread

6 cups all-purpose flour
2 1/2 (.25 ounce) packages active dry yeast
1 1/2 teaspoons salt
2 cups warm water (110 degrees F/45 degrees C)
1 tablespoon cornmeal
1 egg white
1 tablespoon water

In a large bowl, combine 2 cups flour, yeast and salt. Stir in 2 cups warm water, and beat until well blended using a stand mixer with a dough hook attachment. Using a wooden spoon, stir in as much of the remaining flour as you can.

On a lightly floured surface, knead in enough flour to make a stiff dough that is smooth and elastic. Knead for about 8 to 10 minutes total. Shape into a ball. Place dough in a greased bowl, and turn once. Cover, and let rise in a warm place until doubled.
Punch dough down, and divide in half. Turn out onto a lightly floured surface. Cover, and let rest for 10 minutes. Roll each half into large rectangle. Roll up, starting from a long side. Moisten edge with water and seal. Taper ends.

Grease a large baking sheet. Sprinkle with cornmeal. Place loaves, seam side down, on the prepared baking sheet. Lightly beat the egg white with 1 tablespoon of water, and brush on. Cover with a damp cloth. Let rise until nearly doubled, 35 to 40 minutes.

With a very sharp knife, make 3 or 4 diagonal cuts about 1/4 inch deep across top of each loaf. Bake in a preheated 375 degrees F (190 degrees C) oven for 20 minutes. Brush again with egg white mixture. Bake for an additional 15 to 20 minutes, or until bread tests done. If necessary, cover loosely with foil to prevent over browning. Remove from baking sheet, and cool on a wire rack.

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