French Bread

Breads and Rolls
Looking at Cooking and Garden Jobs with Mildred Swift

Mrs. C. E. McGee

  • 1 package quick-acting yeast
  • 2 cups lukewarm water
  • 1 tablespoon sugar
  • 2 teaspoons salt
  • 4 cups sifted all-purpose flour

Dissolve yeast in 1 cup of the water. Sift together the dry ingredients, then stir in the dissolved yeast. Add enough to the second cup of water to make to make dough hold together. Mix until dough is soft and rather sticky. Cover with a clean cloth and let rise until double it s size (not near direct heat). This takes from 1 to 3 hours, depending on the temperature. When dough is high and spongy punch it down with your first and give it a sound beating with your hand. Divide dough into two parts and place each one in a greased baking dish*. Let rise (covered with cloth) until dough reaches top of dish, then brush with melted butter and bake 1 hour at 400 degrees.

*Pyrex° loaf or round baking dishes are ideal.





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