Heidi's Recipe

Crusty Frend Bread

Category: Loaf

Yield: 2 loaves

2 pkg dry yeast
1/2 c warm water
2 c hot water
3 T sugar
1 T salt
5 T oil
6 c flour
1 egg white, sesame seeds (optional)

Pour in a 1/2 cup of warm water and a little sugar.
Sprinkle yeast and allow to dissolve.
Combine 2 cups hot water, sugar, salt, oil and about half the flour; beat well.
Add dissolved yeast. Stir in remaining flour. Mix very well.
Allow the batter to sit for 15 min.
Stir vigorously. Now allow to rest for 15 min again.
Repeat another 3 more times. Pour out dough onto a lightly floured surface.
Knead a few times till the dough is lightly coated with flour. Divide dough in half.
Roll each half into a 9x12 rectangle. Roll loosely like a jellyroll. Seal edges.
Place dough seam side down, on a large cookie sheet.
Slash the top of the loaves three times.
Brush with egg white and sprinkle sesame seeds on top.
Cover and let rise for 30 min.
Bake 400f 35 min.
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Fabuleux Cursty French Bread


1 1/2 c warm water
4 c flour
1 1/2 t salt
2 1/2 t yeast

I freeze my yeast because we buy in bulk.
If yeast is frozen, measure it on a plate to rise to room temp before you begin.
A packet of yeast is 2 1/4t , it works fine, don't open up another pack for that extra bit.
I use a bread machine for the kneading, and then the rest is done by hand.
Place water in your bread machine basket first.
Then half of the flour (I use Whole wheat pastry, but for the true french loaf, use as much white as you can!).
Next sprinkle salt over the flour. Add the rest of the flour.
Sprinkle yeast last, on top of that.
Set to basic/specialty and medium.
After the first rise, take it out with oiled hands and turn onto floured surface.
Oil sheet pan and sprinkle corn meal over it .
Shape into two long tapered end loaves on a prepared sheet.
Snip three 1/4" slits across each loaf. Let rise for 15 minutes.
Brush a little oil over the top or melted butter
I brushed a little milk over the top. Traditionally I think they use egg.
Bake 375F 20 min until lightly brown on top.
Makes: 2 loaves, Prep: 2 hours, Bake: 35 min
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French Bread

1 1/4 c warm water
1 packet active dry yeast
1 T pure cane sugar
1 T shortening, melted
1 1/2 t salt
3 1/2 c flour
1 beaten egg
1 T sesame seeds

Pour warm water (105 to 115F) into a large bowl; sprinkle yeast over top.
Stir in sugar, shortening and salt.
Add flour, 1/2 cup at a time, until mixture forms a soft dough.
Knead until smooth, 5 min; leave covered with a tea towel in a warm place;
allow to rise for at least 60 minutes or until doubled in bulk.
Preheat oven to 350F.
generously grease a 9 x 5 x 3-inch loaf pan; punch down to press out air; place in pan.
Allow to rise for about 60 minutes or until doubled in bulk.
Slash the top diagonally in 3 places, brush with egg, sprinkle with sesame seeds.
Bake 30 min until golden brown.
Bread will make a hollow sound when tapped