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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Pour yeast, 1 tablespoon (first tablespoon) sugar, and the lukewarm water in a bowl. Let sit | 2. In the meantime mix melted shortening, remaining two tablespoons sugar, all of the salt, the scalded milk, and two cups of the flour. Mix until smooth. | 3. Add the yeast mixture. | 4. Alternately add the rest of the flour (including semolina) and hot water. | 5. Knead on a floured surface for about five minutes ( I did mine for about 10 or until my arm fell off since I am a slow kneader- you should be able to tell by how well your bread stretches). | 6. Put in a BUTTERED bowl and let rise in a warm place until double in size (Mine rose for 50 minutes in an oven on the warm setting). | 7. Punch down in order to shape into three loaves and brush with beaten egg. | 8. Let loaves rise on BUTTERED baking sheets until double in size. | 9. Optional- slit with scissors at 45 degrees and brush again with egg before baking. | 10. Bake at 375 for about 40 minutes or until the tops are golden brown. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
yeast	1/8	cup		66.6	7.3512	8.5968	0.324
sugar	1	tablespoon		55.062	13.7724	0.0	0.0
water	1	cup		0.0	0.0	0.0	0.0
shortening	3	tablespoons	melted	339.45599999999996	0.0	0.0	38.4
sugar	2	tablespoons		55.062	13.7724	0.0	0.0
salt	4	teaspoons		-	-	-	-
milk	1	cup	scalded	552.0	13.296	5.496	57.216
hot water	2	cups		0.0	0.0	0.0	0.0
bread flour	10	cups		4945.7	993.6610000000001	164.12599999999998	22.741999999999997
semolina flour	1/4	cup		150.3	30.4065	5.2939	0.4384
egg	1 -2			0.0	0.0	0.0	0.0

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