Recipe - Best Ever French Bread

2 tablespoon Shortening
One fourth cup Sugar
1 teaspoon Salt
2 cup Boiling water
2 pack Yeast; DISSOLVED IN
One half cup Warm water
1 teaspoon Sugar
6 One fourth cup Flour
Vegetable cooking spray; for
spraying pan
Cornmeal; for dusting pan

EGG WASH
1 Egg white
2 tablespoon Water

The following is one of the best and easiest recipes I have ever come
across for French bread. I use it as a basic recipe, embellish it, and
create many different loaves now. As you will see, it is low in fat and
sodium and absolutely wonderful. Pam

DIRECTIONS In a large bowl combine shortening, sugar and salt. Pour two
cups boiling water over and mix; cool to lukewarm. Dissolve 2 packages
yeast in One half cup warm water and 1 teaspoon sugar. Add to cooled liquid;
stir in 6 One fourth cups flour all at once. It will appear as though there is too
much flour at the start of the stirring process. Do not be alarmed. Just
continue with your stirring process until flour is mixed. Cover; allow to
stand 10 minutes. Stir again; cover; allow to stand 10 minutes. Continue
this for 1 hour total time. Divide dough in half. On floured surface, roll
into a rectangle; roll up like a jelly roll. Place on baking sheet sprayed
with cooking spray and dusted with cornmeal. Cut slashes in top. Brush each
with a mixture made of one egg white and e tablespoons water. Cover and
allow to rise until doubled, about 30 minutes. Bake at 350 degrees for 25
minutes or until top test is done. After 15 minutes in the oven brush once
more with the egg white mixture.

VARIATIONS

1) WHEAT BREAD Change white sugar to brown, and make it 1/3 cup instead of
One fourth cup. Reduce flour to 4 One fourth cups; add 2 cups whole wheat flour.

2) RYE BREAD Change sugar to brown (One fourth cup). Reduce flour to 4 One fourth cups,
add 2 cups rye flour and 2 tablespoons caraway seeds.

3) CHEESE BREAD Add 1 One half cups shredded cheddar or any other cheese you
like.

4) HERB & ONION Add 2 tablespoons Italian seasoning and One fourth cup minced
dried onions. Vary to your liking with dill, rosemary, etc.

Recipe by: Pamela Gears

Posted to TNT Recipes Digest by MarySpero@prodigy.com (MS MARY E SPERO) on
Mar 10, 1998