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Myrt's No Fail French Bread Recipe

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This recipe for Myrt's No Fail French Bread is from Dangerfield Tried & Proven, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/2 cup warm water
2 yeast cakes
2 cups hot water
3 tbsp. sugar
1 tbsp. salt
1/3 cup shortening, melted
6 cups flour
Directions:
Directions:
Dissolve yeast in warm water. Combine remaining ingredients, using only 3 cups flour, and beat well. Add yeast and beat well. Add the remaining flour to make a soft dough that can still be mixed with a spoon then leave spoon in batter and allow dough to rest 10 minutes. Stir down batter, let dough rest again, then repeat the process of stirring of dough followed by the 10 minute rest until it has been down a total of five times. Turn dough out onto floured board, knead only enough to coat dough with flour so it can be handled, then divide into two parts. Roll each part of dough into a rectangle 9x12 inches approximately and roll up like a jelly roll. Arrange lengthwise on greased cookie sheet, allowing room for both loaves. Brush tops with beaten egg white, then sprinkle generously with sesame seeds. WIth sharp knife slash top diagonally about 3 times across loaf and let rise until double in bulk, about 30 minutes to one hour. Bake at 325º for 35 minutes or until done.

 

 

 

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