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Ethnic: French Bread




Source of Recipe


Debra Collins


List of Ingredients




1/4 cup warm water
1 tablespoon shortening
1 package dry yeast
3 cups to 4 cups sifted flour
2 teaspoons sugar
1 egg white -- unbeaten
1 1/2 teaspoons salt
1 tablespoon cornmeal

Recipe



Combine 1/4 c. warm water, yeast, and sugar; set aside 10 minutes. Pour 3/4 c. warm water into large bowl. Mix in salt, shortening, and 1 c. flour; beat until smooth. Stir in yeast mixture, then egg white. Add remaining flour to form stiff dough.

Knead on floured board till smooth and elastic.

Cover and let rise till double. Punch down and roll into a long cylinder shape. Place on greased cookie sheet, dust with cornmeal Cover, let rise till double.


Bake at 425¼F for 10 minutes; then at 350¼F for 35 minutes.