Saturday, July 31, 2010

Easy French Bread~

4 c. flour
1/2 c. milk
1 c. water
1 pkg. dry or 1 cake compressed yeast
1/4 c. warm water
1 1/2 tsp. shortening
1 1/2 tbsp. sugar
2 tsp. salt
Heat milk with 1 cup water until boiling and let cool to lukewarm. Sprinkle the yeast over the 1/4 cup warm water, leave 5 minutes or until dissolved and add the cooled milk with the shortening and 3/4 tablespoon of the sugar.Sift the flour into a warm bowl with the salt and remaining sugar, make a well in the center and pour in the yeast mixture. Stir thoroughly to mix but do not knead. The dough will be soft. Cover with a damp cloth and let rise in a warm place for 2 hours or until doubled in bulk.
Set the oven at hot, 400 degrees.
Work the dough lightly and turn out on floured board. Cut in half and pat into two flat rectangles 12"x9". Roll up and continue rolling, tapering the dough at the ends to form a thin loaf that is 15" long.
Place the loaves on a greased baking sheet and cut diagonal shallow slits 1/4" deep across the tops. Cover and let rise again in a warm place for 15 to 20 minutes or until almost doubled in bulk.

After 15 minutes reduce the heat to 350 degrees and bake 30 minutes longer or until the loaves are crisp and brown. Cool on a wire rack.



We use cookies to personalise content and ads, to provide social media

features and to analyse our traffic. We also share information about

your use of our site with our social media, advertising

and analytics partners. See details