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Vintage 1950s Recipes - Day 46: French Bread
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Default User
Oct 23, 2021, 6:48:30 PM10/23/21
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If you didn't see it, an explanation for what I'm doing can be found
here:
Vintage 1950s Recipes - Overview
<https://groups.google.com/g/rec.food.cooking/c/VCOk6Jy4mrc/m/2YqGehvSAA
AJ>
French Bread
1 1/4 c. warm water (not hot) 110-115
1 pkg active dry yeast
1 1/2 t. salt
3 T. soft shortening
4 c. sifted flour
Measure into mixing bowl warm water and yeast. Stir in salt, shortening
and sifted flour. Mix with spoon until smooth. Add enough flour until
easy to handle. Mix with hand squeezing dough between fingers. Knead
dough until smooth and elastic and no longer sticks to the board. Round
up in greased bowl- turn to bring greased side up. Cover with a damp
cloth. Let rise in a a warm place until double in bulk- about 1 1/2
hours. Press two fingers in dough. It will leave indentation when dough
is doubled. Punch down. Let rise until almost double (about 30 min.)
When dough is ready for shaping, place on bread board and roll into
15x10 in. long. Roll up toward beginning with wide side. Seal edges by
pinching together. With a hand on each end roll gently back and forth
to lengthen loaf and taper ends. Place it diagonally on lightly
greased, cornmeal sprinkled baking sheet. Make 1/4 in. slashes in dough
at 2 in. intervals or 1 slash lengthhwise. Brush top with cold water.
Let stand uncovered about 1 1/2 hours. Brush again and bake in oven at
375 degrees- 20 min. Remove from oven and brush with egg white glaze
(egg white just slightly beaten until a little bit frothy) Bake 25
minutes more.
As mentioned, most bread recipes use cake yeast. This is one of the few
that calls for active dry yeast. It's also the one with the longest set
of instructions. It seems to be a pretty decent French Bread recipe.
Look for another recipe tomorrow!
Brian
here:
Vintage 1950s Recipes - Overview
<https://groups.google.com/g/rec.food.cooking/c/VCOk6Jy4mrc/m/2YqGehvSAA
AJ>
French Bread
1 1/4 c. warm water (not hot) 110-115
1 pkg active dry yeast
1 1/2 t. salt
3 T. soft shortening
4 c. sifted flour
Measure into mixing bowl warm water and yeast. Stir in salt, shortening
and sifted flour. Mix with spoon until smooth. Add enough flour until
easy to handle. Mix with hand squeezing dough between fingers. Knead
dough until smooth and elastic and no longer sticks to the board. Round
up in greased bowl- turn to bring greased side up. Cover with a damp
cloth. Let rise in a a warm place until double in bulk- about 1 1/2
hours. Press two fingers in dough. It will leave indentation when dough
is doubled. Punch down. Let rise until almost double (about 30 min.)
When dough is ready for shaping, place on bread board and roll into
15x10 in. long. Roll up toward beginning with wide side. Seal edges by
pinching together. With a hand on each end roll gently back and forth
to lengthen loaf and taper ends. Place it diagonally on lightly
greased, cornmeal sprinkled baking sheet. Make 1/4 in. slashes in dough
at 2 in. intervals or 1 slash lengthhwise. Brush top with cold water.
Let stand uncovered about 1 1/2 hours. Brush again and bake in oven at
375 degrees- 20 min. Remove from oven and brush with egg white glaze
(egg white just slightly beaten until a little bit frothy) Bake 25
minutes more.
As mentioned, most bread recipes use cake yeast. This is one of the few
that calls for active dry yeast. It's also the one with the longest set
of instructions. It seems to be a pretty decent French Bread recipe.
Look for another recipe tomorrow!
Brian
Graham
Oct 23, 2021, 6:50:22 PM10/23/21
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Bruce 0.77 Beta
Oct 23, 2021, 6:58:42 PM10/23/21
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