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    Yeast- Double Loaf French Bread


    Source of Recipe


    Fleischann's Yeast Package

    Recipe Introduction


    Makes 2 loaves

    List of Ingredients




    5 cups unsifted flour (about)
    2 teaspoons sugar
    2 1/2 teaspoons salt
    1 package Fleischmann's Active Dry Yeast
    1 tablspoon softened margarine
    1 3/4 cups hot tap water
    Cornmeal
    1 egg white, slightly beaten
    1 tablespoon cold water

    Recipe



    Combine 1 1/2 cups flour, sugar, salt and undissolved yeast. Add margarine.
    Add hot tap water to dry ingredients; beat 2 minutes at medium speed, scraping bowl occasionally. Add 3/4 cup flour. Beat at high speed 2 minutes. Stir in enough flour to make a soft dough. Turn onto floured board; knead about 8 to 10 minutes. Place in greased bowl; grease top. Cover; let rise until doubled, about 1 hour.
    Punch down; turn onto floured board. Divide in half. Roll each half into an 18-inch loaf.
    Place loaves, seam side down, on a large greased baking sheet dusted with cornmeal. Cover; let rise until doubled, abut 45 minutes.
    Make 4 diagonal cuts on top of each loaf. Bake at 400 degrees 30 minutes. Combine egg white and 1 tablespoon cold water. Brush loaves with egg white mixture. Bake 10 minutes longer, or until done. Remove from baking sheet; cool on wire rack.

 

 

 

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