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  French Bread Ii
  Category: Breads
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 151
Ingredients:
5 3/4 cup Sifted flour
1 tbsp Sugar
2 tsp Salt
1 package Active dry yeast
2 cup Very warm water
1 Egg white, unbeaten
Instructions:
Altitude: 5,000 ft. Yield: 2 loaves

In a large bowl, thoroughly mix 2 cups flour, sugar, salt and yeast.
Add water and beat at medium speed of electric mixer for 2 minutes,
scraping bowl occasionally. Gradually stir in 3 1/2 cups more flour,
or enough flour to make a soft dough.

Sprinkle remaining 1/4 cup flour on bread board or pastry cloth. Turn
dough out on floured surface and knead until smooth and satiny, 5 to
10 minutes. Shape into smooth ball. Place in greased bowl, turning
once to grease top. Cover and let rise in a warm place (80-90
degrees) until double (about 1 hour).

Punch down. Divide into halves. Shape each half into a ball. Cover
and let rest 5 minutes. Rub a little shortening on palms of hands.
Roll each ball of dough under the hands to form a long slender loaf
about 3 inches in diameter. Start rolling at the center and gently
work hands toward end of loaf, repeating until loaf is shaped. Place
loaves 4 inches apart on lightly greased baking sheet. With a sharp
knife, cut diagonal gashes abut 1/4 inch deep and about 1 1/2 inches
apart into top of each loaf.

Cover and let rise until a little more than doubled (about 1 hour).
Bake in moderately hot oven (425 degrees) 25 to 35 minutes. Remove
from oven, brush with egg white. Return to oven for 2 minutes.
Remove from baking sheet and cool on racks.

Hint: For crustier loaf, bake bread with a shallow pan of water on
lower oven rack.

Colorado Wheat Administrative Committee Representing Colorado Wheat
Farmers
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