Email to Cat      

New Orleans French Bread

Source of Recipe


Lee Bailey's New Orleans






List of Ingredients



• 2 cups warm water (110 degrees F)
  
• 2 Tbsp sugar
  
• 2 Tbsp dry granulated yeast
  
• 2 Tbsp vegetable shortening
  
• 6-1/2 cups bread flour
  
• 1 Tbsp salt
  






Instructions



1. Place the 2 cups water in the bowl of a stationery mixer fitted with a dough hook. Add 1 tablespoon sugar and sprinkle with the yeast. Allow to sit for about 15 minutes, until the mixture is bubbling.
   
   
2. Add the remaining 1 tablespoon sugar, the shortening, and 5 cups of flour. Mix until a dough starts to form. Add the salt and remaining flour as needed until the dough forms a ball and pulls away from the sides of the bowl. Continue to knead with the dough hook for 10 minutes.
   
   
3. Turn the dough out onto a lightly floured board and knead by hand for a minute or two, until the dough is smooth and elastic. Return it to the mixing bowl, cover with plastic wrap and set in a warm, draft-free corner to rise for 1-1/2 hours, or until doubled in size.
   
   
4. Punch the dough down, then divide it into 4 balls. Cover these with a clean dish towel and let them rest for 15 minutes.
   
   
5. Form each ball into a 16x3-inch loaf. Place the loaves on baking sheets; cover them with a damp cloth and set aside to rise for 1-1/2 hours.
   
   
6. Preheat oven to 375 degrees (F).
   
   
7. Gently place the fully risen loaves in the preheated oven and bake for about 30 minutes, until golden brown. Cool on racks.
   
   Makes 4 loaves.