From Kim Herring.
Yield: 2 loaves French bread or 6 bread bowls
2 1/4 cups warm water
2 tablespoons sugar
2 packages or 2 T. active dry yeast
1 tablespoon salt
2 tablespoons soft shortening or oil
6 cups flour, stirred and measured
Preheat oven to 400 F.
In large mixing bowl combine warm water and sugar. Sprinkle yeast over top; allow to soften. Add salt, shortening/oil and 3 cups flour; beat well.
Add remaining flour, stirring well with heavy spoon. Leave spoon in batter and allow dough to rest 10 minutes; stir down with spoon; allow dough to rest 10 minutes; stir down again. Repeat this process until dough has been stirred down five times.
Turn dough out onto floured board; knead two or three times to coat dough with flour so it can be handled.
For French Bread:
Divide into two parts. Roll each part of dough into rectangle 9 x 12 inches. Roll dough up, starting from long side; pinch edge of loaf to seal. Arrange seam side down on large baking sheet that's been sprinkled with cornmeal, allowing room for both loaves. Repeat with second part of dough.
For Bread Bowls:
Divide into six parts. Form into balls, smooth on top with the seam pinched together on the bottom. Arrange on a large baking sheet that's been generously sprinkled with cornmeal.
Cover lightly; allow to rise for 30 minutes. With a very sharp knife, cut three gashes at an angle in top of each loaf (I cut two gashes on each bread bowl); brush entire surface with egg wash (1 egg beaten slightly with 1 tablespoon water). If desired, sprinkle with sesame or poppy seeds.
Bake for 30 minutes or until brown. Cool on racks.
Note:
Yield: 2 loaves French bread or 6 bread bowls
2 tablespoons sugar
2 packages or 2 T. active dry yeast
1 tablespoon salt
2 tablespoons soft shortening or oil
6 cups flour, stirred and measured
Preheat oven to 400 F.
In large mixing bowl combine warm water and sugar. Sprinkle yeast over top; allow to soften. Add salt, shortening/oil and 3 cups flour; beat well.
Add remaining flour, stirring well with heavy spoon. Leave spoon in batter and allow dough to rest 10 minutes; stir down with spoon; allow dough to rest 10 minutes; stir down again. Repeat this process until dough has been stirred down five times.
Turn dough out onto floured board; knead two or three times to coat dough with flour so it can be handled.
For French Bread:
Divide into two parts. Roll each part of dough into rectangle 9 x 12 inches. Roll dough up, starting from long side; pinch edge of loaf to seal. Arrange seam side down on large baking sheet that's been sprinkled with cornmeal, allowing room for both loaves. Repeat with second part of dough.
For Bread Bowls:
Divide into six parts. Form into balls, smooth on top with the seam pinched together on the bottom. Arrange on a large baking sheet that's been generously sprinkled with cornmeal.
Cover lightly; allow to rise for 30 minutes. With a very sharp knife, cut three gashes at an angle in top of each loaf (I cut two gashes on each bread bowl); brush entire surface with egg wash (1 egg beaten slightly with 1 tablespoon water). If desired, sprinkle with sesame or poppy seeds.
Bake for 30 minutes or until brown. Cool on racks.
Note:
- I used a bowl and wooden spoon the first time I made these, and then I switched to my Kitchen Aid mixer with the dough hook. Works out just the same, except my arms don't feel like they're going to fall off.
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