Albertson's French Bread
Source of Recipe
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Recipe Introduction
The aroma of crusty French bread transports you to the picturesque
sidewalks
of Paris. Moist and chewy inside, with a sesame-studded crust, this
bread
pairs perfectly with cheeses, salads and soups
List of Ingredients
1 1/4 cups warm water
1 packet active dry yeast
1 tablespoon C&H Pure Cane Granulated Sugar
1 tablespoon shortening, melted
1 1/2 teaspoons salt
3 1/2 cups flour
1 beaten egg
1 tablespoon sesame seedsRecipe
Pour warm water (105 to 115 degrees F) into a large bowl; sprinkle
yeast
over top. Stir in sugar, shortening and salt. Add flour, 1/2 cup at a
time,
until mixture forms a soft dough. Knead until smooth, about 5 minutes;
leave
covered with a tea towel in a warm place; allow to rise for at least 60
minutes or until doubled in bulk.
Preheat oven to 350 degrees F.
Meanwhile generously grease a 9 x 5 x 3-inch loaf pan; punch down to
press
out air; place in pan. Allow to rise for about 60 minutes or until
doubled
in bulk.
Slash the top diagonally in two or three places, brush with egg,
sprinkle
with sesame seeds. Bake for 30 minutes or until golden brown. Bread
will
make a hollow sound when tapped.
Cooking Tips: French bread can also be baked on a flat sheet and shaped
by
hand. A one-pound loaf, rolled into a long shape and slashed diagonally
along its length, is called a baguette, French for "rod."
Servings: 16
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