Tuesday, September 9, 2008

French Bread

1 cup scalded milk
3 cups warm water
5 Tbsp. Shortening
4 Tbsp. Sugar
2 Tbsp. Yeast
1 Tbsp. Salt
9-11 cups flour

Combine milk, water, shortening, sugar, yeast salt and 5 cups flour. Beat well. Add additional flour to make a soft dough. Knead well. Let rise until double (2 hours). Divide into 3 portions and roll into rectangles. Starting at short end, roll tightly into a jellyroll, sealing edges and tucking ends in. Place on greased baking sheet. Slash each 4-5 times diagonally with a sharp knife and brush with a mixture of 1 beaten egg and 1 tsp. Salt (and garlic if desired). Let rise and bake at 375° for 45 minutes or until brown. Yield: 3 loaves.