French Bread 1939

2 1/2 cups warm water
1 tablespoon sugar
1 tablespoon salt
1 package yeast, dissolved
2 tablespoons shortening
8 1/2 cups (or less) flour
corn meal
sesame seeds

1/2 cup water
1 1/2 teaspoons corn starch

Combine first 4 ingredients, let stand 15 minutes. Stir in flour and lard, knead, let rise to double it’s bulk.
Shape into 2 balls, let stand for 15 minutes.
Shape balls into long, tapered loaves.
Place on cookie sheet, liberally sprinkled with corn meal, let rise until light.
Spread topping over loaves, sprinkle with sesame seeds.Make diagonal gashes 1/2″ deep on top of each loaf.
Bake 10 minutes at 450*, reduce heat to 350* and bake until done, about 30 minutes.

Thank you Miss Tracy!!!!

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