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The following is one of the best and easiest recipes I have ever come across for French bread.
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I use it as a basic recipe, embellish it, and create many different loaves now.
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As you will see, it is low in fat and sodium and absolutely wonderful.
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Pam
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DIRECTIONS In a large bowl combine shortening, sugar and salt.
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Pour two c. boiling water over and mix; cold to lukewarm.
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Dissolve 2 pkgs.
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yeast in 1/2 c. hot water and 1 tsp.
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sugar.
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Add in to cooled liquid; stir in 6 1/4 c. flour all at once.
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It will appear as though there is too much flour at the start of the stirring process.
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Don't be alarmed.
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Just continue with your stirring process till flour is mixed.
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Cover; allow to stand 10 min.
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Stir again; cover; allow to stand 10 min.
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Continue this for 1 hour total time.
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Divide dough in half.
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On floured surface, roll into a rectangle; roll up like a jelly roll.
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Place on baking sheet sprayed with cooking spray and dusted with cornmeal.
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Cut slashes in top.
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Brush each with a mix made of one egg white and e Tbsp.
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water.
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Cover and allow to rise till doubled, about 30 min.
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Bake at 350 degrees for 25 min or possibly till top test is done.
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After 15 min in the oven brush once more with the egg white mix.
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VARIATIONS
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1) WHEAT BREAD Change white sugar to brown, and make it 1/3 c. instead of 1/4 c.. Reduce flour to 4 1/4 c.; add in 2 c. whole wheat flour.
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2.
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RYE BREAD Change sugar to brown (1/4 c.).
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Reduce flour to 4 1/4 c., add in 2 c. rye flour and 2 Tbsp.
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caraway seeds.
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3.
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CHEESE BREAD Add in 1 1/2 c. shredded cheddar or possibly any other cheese you like.
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4.
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HERB & ONION Add in 2 Tbsp.
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Italian seasoning and 1/4 c. chopped dry onions.
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Vary to your liking with dill, rosemary, etc.
