Rich French Bread
|Milk||3⁄4 Cup (12 tbs), scalded|
|Butter/Margarine||2 Tablespoon, softened|
|Warm water||1 1⁄4 Cup (20 tbs) (105-15Â° F.)|
|Active dry yeast||1 Tablespoon (1 Package)|
|Flour||4 1⁄2 Cup (72 tbs), sifted|
|Egg yolk||1 , beaten|
Mix milk, butter, sugar, and salt until sugar dissolves; cool to lukewarm.
Pour warm water into a warm large bowl, sprinkle in yeast, and stir to dissolve.
Add cooled mixture, then mix in 5 cups flour, a little at a time; work in enough extra flour to form a fairly stiff dough.
Knead on a lightly floured board until elastic, about 8 minutes.
Shape into a ball, place in a greased bowl, turning to grease all over.
Cover with cloth and let rise in a warm, draft-free place until doubled in bulk,, about 1 hour.
Punch down, knead lightly 1-2 minutes, and divide in half.
Shape into 2 loaves about 12" long and 4" wide, tapering ends; arrange 3" apart on a baking sheet sprinkled with corn meal.
Cover and let rise until doubled in bulk.
Toward end of rising, preheat oven to 425° F.
Brush loaves with glaze and make 3 diagonal slashes about 1/4" deep across each with a sharp knife.
Bake 1/2 hour, reduce oven to 350° F. and bake 15 minutes longer until golden brown and loaves sound hollow when tapped.
Cool on racks before cutting.