Recipe: Pyrex Bake-A-Round French-Style Bread

PYREX BAKE-A-ROUND FRENCH-STYLE BREAD
Makes 1 Loaf

1/2 cup warm water
1 package active dry yeast
2 teaspoons sugar
3/4 cup warm water
1 1/2 teaspoon salt
1 tablespoon shortening
4 cups sifted flour
1 egg white, unbeaten
1 tablespoon cornmeal

Combine 1/2 cup warm water, yeast and sugar; set aside for 10 minutes.

Pour 3/4 cup warm water into a large bowl. Mix in salt, shortening and one cup flour; beat until smooth.

Stir in yeast mixture, then egg white. Add remaining flour gradually; beat until dough is stif. Turn out on floured board and knead until dough is non-sticky, smooth and elastic - about 10 to 15 minutes.

Place dough in greased bowl and grease top lightly. Cover bowl with a damp towel and set in warm place to rise until almost doubled in bulk (about 1 1/2 to 2 hours).

Punch dough down and squeeze out air bubbles. Roll and shape into a strip about 3 by 18-inches. Lightly mark off in thirds. Fold one third over center third and pinch to seal. Fold remaining third over other two thirds and seal well.

Center dough in greased tube dusted with cornmeal. Butter ends of loaf. Place tube in rack and drape damp cloths over ends. Let dough rise in a warm, draft-free place until almost doubled (about 1 1/2 to 2 hours).

Bake at 425 degrees F for 10 minutes; lower to 350 degrees F for 35 minutes. Slide bread from tube onto rack to cool.

Source: Pyrex Bake-A-Round instruction sheet