Wednesday, February 27, 2008

French Bread

Bake at 400 degrees

1 package (1/4 oz.) active dry yeast

1 1/2 cups warm water (110-115 degrees) divided

1 Tbs. shortening, melted

4 cups all purpose flour

cornmeal


In mixing bowl, dissolve yeast in 1/2 cup water. Add sugar, salt, shortening and remaining water; stir until dissolved. Add flour and stir until smooth (do not knead).

Cover and let rise in a warm place for 1 hour or until doubled. Turn onto a floured surface. Divide in half; let rest for 10 minutes. Roll each into a 10 in. x 8 in. rectangle. Roll up from a long side; pinch to seal. Place seam side down on greased baking sheets sprinkled with cornmeal. Sprinkle tops with cornmeal. Cover and let rise until doubled, about 45 minutes. With a sharp knife, make 5 diagonal cuts across the top of each loaf. Bake for 20-30 minutes or until lightly browned. Cool on wire racks.

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