Prep 40 mins
Cook 30 mins
On the advice of her mother in law Abby got one essential cookbook. This recipe comes from this book, Pillsbury Complete Cook Book.
- 1123.80-1360.39 ml flour
- 14.79 ml sugar
- 14.78 ml salt
- 2 (822.13 g) package dry yeast
- 473.18 ml water
- 29.58 ml shortening
- 14.79 ml water
- 1 egg white
- In a bowl combine 3 cups flour, sugar, salt and yeast, mix well.
- In a small sauce pan heat 2 cups water and shortening until very warm.
- Add warm mixture to flour mixture, blend on low speed until moistened and then for 3 min on medium speed.
- By hand stir in an additional 1 1/2 - 2 1/4 cups flour to form a stiff dough.
- On a floured surface, knead 1/4 - 1/2 cup flour until dough is smooth and elastic, about 8 minute.
- Place in a greased bowl, cover loosely with greased plastic wrap and a cloth towel. Let rise in a warm place until light and doubled in size, about 45-60 min.
- Grease a large cookie sheet. Punch the dough down several times to remove all air bubbles. Divide the dough in half and then divide each half into 3 equal parts.
- Roll each part into a 14 inch rope. Braid the 3 ropes, sealing the ends. Place on greased cookie sheet. Repeat with other dough half.
- In a small bowl combine 1 tbsp water and the egg white, beat slightly. Carefully brush over the loaves. Cover, let rise in a warm place until light and doubled in size, 20-30 minute.
- Heat over to 375. Uncover the loaves, brush again with egg white mixture. Bake for 25-30 min or until golden brown.
- Remove from oven and cool on wire racks.
This recipe makes a delightful, dense and chewy French bread. The dough is nice and responsive and shapes easily. Makes two full and beautiful loaves. Thanks for sharing!