French Bread Loaves

 

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1 C. warm tap water
1 T. instant yeast
1 T. sugar
1 T. shortening
2 1/4 C. all purpose flour
1/2 tsp. salt

In the bowl of a stand mixer, with a dough hook, add the water, yeast and sugar. Allow this to proof (foam up) for 5 minutes. Add the shortening, flour and the salt. Turn the mixer on low to combine and then then increase to medium for 3 minutes. Remove the bowl from the mixer and cover it with a clean towel and let the dough rise till double in size, about an hour. Punch down the dough and turn out onto a lightly floured surface. Knead the dough for 2 minutes. Divide the dough in half and then roll each half into a 10″ log. Place them on a baking sheet that has been lightly buttered. Cover with a towel and let rise for 1 hour. Using a sharp knife make a slit down the center of each loaf. Brush with an egg wash mixture (1 egg and 1 T. water, beaten). Bake in a 375 degree oven for 15-17 minutes. NOTE: This is a recipe for a sandwich bread, not a loaf bread.
Janet’s Appalachian Kitchen

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