Thursday, January 12, 2012

French Bread

This is the recipe we got from the American Falls 4th Ward Cookbook.  The only adjustment we've made is to decrease the amount of yeast (it originally called for 2 tablespoons of yeast).

French Bread
6 to 6 ½ cups flour
1 ½ tablespoons dry yeast
2 tablespoons sugar
2 ½ cups water
½ cup oil
1 tablespoon salt

In mixing bowl combine 3 cups flour, sugar and yeast.  Add warm water and oil.  Stir together to cake batter stage.  Add salt annzd 3 cups more flour, one at a time, until well mixed.  If dough is too sticky, add a little more flour up to ½ cup.  Knead about 6 minutes. 
Cover and let rise at 10 minute intervals, stirring down 5 times.  Divide in half and form into loaves. 
Let rise 30 minutes (45 minutes if the house is cool).  Bake at 400° for 30 minutes.

Bread bowls:  Add the extra ½ cup flour so the dough is stiff.  Use 6 ounces for large bowls (makes 8) and 4 ounces for smaller bowls (makes 12).  Form into balls, and place on greased cookie sheets.  Let rise and bake at 400° for 20 minutes.

French Dip Rolls:  Use 2 ounces of dough and shape into an oblong shape; let rest 10 minutes, then pat down.  Let rise and bake at 400° for 16 minutes.  Makes 22 rolls

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