Saturday, May 29, 2010

French Bread

I love this recipe! I have been making it for years now and always have been pleased with the results. I made it the other day and used it for paninis (okay, they were really just glorified grilled cheese sandwiches- with turkey and bacon, but very good- especially with this bread!) By the by- did you know you could make panninis on your George Foreman grill? I also use the bread for wonderful garlic toast and french toast. My friend's little girl ate about 3 pieces in a row just cut off the loaf! One time I tried another recipe and threw it right out again. This one is the best! Enjoy!

Grandma Myler’s French Bread

The first time I made this, we were having company for dinner and Kenneth thought I had bought a loaf of fresh French bread at a bakery! It was gorgeous! This recipe also comes from our “Renaissance man” friend in Potsdam.

Makes 2 large or four smaller loaves

8 cups flour

4 tsp or 2 packages dry yeast

2 Tbsp sugar

3 tsp salt

3 cups warm water

2 Tbsp shortening

Mix 1/3 of the flour with the other dry ingredients. Add wet ingredients and mix. Add another 1/3 of the flour and mix. Then mix in the rest of the flour to form a stiff batter. Knead 5-10 minutes until smooth and elastic. Let rise until doubled, about and hour.
To shape: roll into a rectangle with a rolling pin. Starting on a long edge, roll into a long loaf. Place on cookie sheet dusted with cornmeal. Let rise until doubled again, usually a little less time than the first rising. Just before baking, brush with beaten egg whites, sprinkle with sesame seeds, if desired, and cut slits in each loaf.

Bake at 400 degrees for 30 minutes.

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