Traveling Across

French Bread

Home >> Recipes >> Bread Recipes

Did You Know

Beef Recipes
Bison Recipes
Bread Recipes
Breakfast Recipes
Cakes & Frosting Recipes
Candy Recipes
Cookie Recipes
Cool Treat Recipes
Dessert Recipes
Drink Recipes
Lamb Recipes
Pastry Recipes
Pie Recipes
Pork Recipes
Poultry Recipes
Preserve Recipes
Salad Recipes
Sauce Recipes
Seafood Recipes
Side Dish Recipes
Snack Recipes
Soup Recipes
Vegetarian Recipes


1 package active dry yeast
2 teaspoons sugar
2 teaspoons shortening
1 cup lukewarm water
1 teaspoons salt
5 cups flour
1 egg (separated)


Mix yeast and sugar, add cup water and let stand a few minutes. Stir in shortening, beat salt, 1 cup water, and 2 cups flour together until stick, stir in yeast mixture. Beat egg white until stiff and turn into batter. Add rest of flour gradually stirring after each addition. Place dough upon floured board, knead gently and let stand until doubled. Knead again and place in greased bowl.

Cover and let stand again until doubled. Knead and make into loaf or biscuits, let rise, to produce a rough crust for bread. Lightly slash top about 6 times diagonally. If making rolls, place at least 2 inches apart. Coat loaf lightly with egg yolk mixed with 1 tablespoon water. Before baking allow to rise until double. When half baked brush with egg yolk.

Bake at 375 for about 40 to 45 minutes.

About Us | Contact Us | Did You Know Facts | Jokes | Puzzles | Recipes | Suggest a Site | Tributes

Copyright A View of America 1998 all rights reserved any and all content on this site is protected by law. Any use without written permission is strictly prohibited.