Quick french bread Christin Shumway

FRENCH BREAD  (quick)

1 Tablespoon yeast
2½ cups warm water
3 T sugar

1 T salt
5 T oil
6 cups flour (about)

1 egg (for egg wash)

In large bowl or mixer, combine water, yeast, sugar, salt,
and oil.  Gradually add enough flour and mix /knead well, to make a sticky dough (tapping finger doesn't stick but squeezing the dough does stick). Spray top with oil.   Allow the dough
to rest for 20-40 minutes.  

Turn dough onto floured surface. Knead once or twice until lightly coated with flour. Divide dough in half. Roll each half into a jelly roll,  or "snake". Place both rolls seam side down, on a large greased or parchment lined baking sheet. Gash top of each loaf diagonally 3-8 times with a sharp knife. Brush with all of the beaten egg. Sprinkle with sesame seeds if desired. Let rise 30 minutes. Bake at 400 degrees for 30 minutes. 

FRENCH BREAD  (quick)

1 Tablespoon yeast
2½ cups warm water
3 T sugar

1 T salt
5 T oil
6 cups flour (about)

1 egg (for egg wash)

In large bowl or mixer, combine water, yeast, sugar, salt,
and oil.  Gradually add enough flour and mix /knead well, to make a sticky dough (tapping finger doesn't stick but squeezing the dough does stick). Spray top with oil.   Allow the dough
to rest for 20-40 minutes.  

Turn dough onto floured surface. Knead once or twice until lightly coated with flour. Divide dough in half. Roll each half into a jelly roll,  or "snake". Place both rolls seam side down, on a large greased or parchment lined baking sheet. Gash top of each loaf diagonally 3-8 times with a sharp knife. Brush with all of the beaten egg. Sprinkle with sesame seeds if desired. Let rise 30 minutes. Bake at 400 degrees for 30 minutes.

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