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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Combine dissolved yeast, sugar, salt, melted shortening, milk and water in a medium-size bowl. | 2. Add 3 cups of flour, a little at a time, and beat until smooth. | 3. Now add beaten egg whites and blend well. | 4. Add rest of flour, a little at a time, and beat until smooth. When dough is too stiff to beat, turn it out onto a floured pastry cloth and knead gently about 2 minutes, adding only enough more flour to prevent excess sticking, *keeping dough as soft as possible*. Place in a greased bowl, brush top with melted shortening, cover, and let rise until doubled. This will take about 45 minutes to 1 hour. | 5. After it rises the first time, knead it again for about 1/2 minute. Place it again in the greased bowl and let double - about 30 minutes. | 6. After second rising, turn dough out onto a floured pastry cloth and divide it into 3 uniform pieces. Roll each piece into a rectangle that measures about 8x16 inches, and shape it like a jelly roll, pinch ends well. Place it open end down on a 12x18-inch baking sheet that has been thickly sprinkled with white corn meal from a shaker. Place all 3 loaves on 1 baking sheet, leaving equal spaces between them. | 7. With a sharp knife make diagonal cuts in tops of loaves, about 1/8 inch deep, spacing them 2 inches apart. Let loaves stand in room temperature about 1 to 1 1/2 hours. Do not force near heat; best temperature is about 70 to 75°F (When cuts in bread are almost flat, bread is ready to be baked.) | 8. Bake at 325°F about 1 hour and 15 minutes. After 1 hour, look at bread, and if it is brown, shut off heat and allow it to remain in oven a few minutes longer to make crust more crisp. | 9. After 30 minutes, loaves may be brushed several times during baking time with slightly beaten egg white combined with 1 teaspoon water. This will impart an attractive glaze to loaves, but is not necessary. | 10. To recrisp French bread after it has been stored in a covered container, reheat it about 10 minutes in a 400°F oven. | 11. This is copied from the aged textbook (I am tempted to just call it an aged Culinary Tome) verbatim. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
active yeast	2 1/4	teaspoons	combined	-	-	-	-
water	1/4	cup		0.0	0.0	0.0	0.0
shortening	1 1/2	1/2	melted	2718.3	0.0	0.0	307.5
salt	3	teaspoons		-	-	-	-
sugar	2	tablespoons	granulated	39.975	7.501	1.2512	0.624
milk	3/4	cup	scalded	414.0	9.972000000000001	4.122	42.912
water	3/4	cup		0.0	0.0	0.0	0.0
purpose flour	5	cups	sifted	-	-	-	-
egg white	1/3	cup	beaten	42.12	0.5913	8.829	0.1377

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.