Title: French Bread Ii
Categories: Bread French
Yield: 6 Servings

5 3/4	c	Sifted flour
1	tb	Sugar
2	ts	Salt
1	pk	Active dry yeast
2	c	Very warm water
1		Egg white, unbeaten

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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