French Bread

For years I tried recipe after recipe for French bread until I found this one in the More With Less cookbook.  Then I stopped searching.  This recipe is easy to make and is delicious!  It makes two large, soft, melt-in-your mouth loaves.

Dissolve:

•           2 pkg. yeast
•           ½ cup warm water
•           ½ tsp. sugar

Combine:

•           2 tablespoons sugar
•           2 tablespoons fat
•           2 teaspoons salt
•           2 cups boiling water

Cool to lukewarm and add yeast mixture.

Stir in:

•         7-1/2 to 8 cups flour

Knead 10 minutes or until smooth and elastic.  Place in greased bowl, turning once.  Let rise until doubled.  Punch down and let rest 15 minutes.  Divide dough in half.

On a floured surface, roll each half to 12×15 rectangle.  Roll up, starting at 15” edge.  Place loaves on greased cookie sheets and make 4 or 5 slashes diagonally across tops.  Let rise until double.

Mix and brush on:

•           1 egg, beaten
•           2 tablespoons milk

Bake at 400 for 20 minutes.

Notes:

I learned recently that an instant read thermometer should read 200 degrees if your bread is done.

My Kitchen-Aid can barely handle this recipe since it uses a LOT of flour.  It does it, though.

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