Classic French Bread
|Active dry yeast/1 cake compressed yeast||1 Packet|
|Water||1 Cup (16 tbs)|
|Boiling water||1 Cup (16 tbs)|
|Sifted all purpose flour||6 Cup (96 tbs)|
Use very warm water (105°F.to 115°F.) for dry yeast; use lukewarm (80°F.to 90 °F.) for compressed.
Sprinkle dry yeast or crumble cake into 1/4 cup water.
Let stand for a few minutes; then stir until dissolved.
Pour boiling water over shortening, salt, and sugar in large mixing bowl.
Add 3/4 cup cold water and cool to lukewarm.
Add yeast and gradually beat in enough flour to form a stiff dough.
Turn out on floured pastry cloth or board and knead until smooth and satiny.
Put in greased bowl; turn once, cover, and let rise until doubled, about 1 1/2i hours.
Shape into 2 oblong loaves about 14 inches long.
Put on greased cookie sheets.
Let rise until doubled, about 1 hour.
Brush with beaten egg white and, with knife, make 3 slashes across top.
Bake in preheated hot oven (425 °F.) for 30 minutes.
Reduce heat to moderate (350°F.); bake for 20 minutes more.