Recipe: Hard Crust French Bread

recipelink.com Chat Room Recipe Swap - 2001-07-29
From: recipelink.com

Hard Crust French Bread
From: Helen Peagram
Newsgroup: rec.food.baking
Date: 11-26-96

Makes 4 loaves

2 1/2 cups Warm water
1 pkg Dry yeast OR 1 Yeast cake
2 tbsp Sugar
1 tsp Salt
7 cups Flour
2 Egg whites, well beaten

In large bowl combine yeast, warm water, sugar & salt; stir until dissolved. Gradually add sifted flour & mix until well blended. Knead 10 minutes on well-floured surface until dough is smooth & satiny. Let rise in warm place until double in bulk. Punch down & place on floured surface. Knead 3 or 4 times to remove air & divide into 4 equal pieces.

Shape into loaves, place in well-greased pans. Slash tops & brush with egg whites. Let rise until double in bulk & bake 15 minutes in preheated 450 degree oven or 30 minutes at 350 degrees. Remove from pans & cool.

Note: wrap extra loaves in aluminum foil & freeze. To serve, warm in foil 20 minutes at 350 degrees.