Basic French Bread<\/p>\n
<\/p>\n
2 T. dry yeast<\/p>\n
2-1\/2 C. warm water<\/p>\n
3 tsp. salt<\/p>\n
2 T. shortening<\/p>\n
6-7 C. flour<\/p>\n
<\/p>\n
Dissolve yeast in 1\/2 C. warm water. While yeast is rising mix shortening, salt and remaining water. Add yeast mixture and mix. Gradually add flour to form still dough. Knead 5 to 10 minutes. Cover and let rise until double in bulk (1 hour +). Punch down and let rise again bowl until double in bulk (3\/4 hour +). Punch down again and remove from bowl and form two long loaves. Slash top and place on cookie sheets sprinkled with corn meal. Bake at 400 for 15 minutes and 350 for about 45 minutes longer.<\/p>\n","protected":false},"excerpt":{"rendered":"
Basic French Bread 2 T. dry yeast 2-1\/2 C. warm water 3 tsp. salt 2 T. shortening 6-7 C. flour Dissolve yeast in 1\/2 C. warm water. While yeast is rising mix shortening, salt and remaining water. Add yeast mixture and mix. Gradually add flour to form still dough. Knead 5 to 10 minutes. Cover and let rise until double in bulk (1 hour +). Punch down and let rise again bowl until double in bulk (3\/4 hour…<\/p>\n