Directions: |
Directions:Select a very large mixing bowl and add in the SHORTENING, SUGAR, SALT and BOILING WATER. Stir around to melt the SHORTENING and dissolve the SUGAR. - After the SHORTENING is melted and the SUGAR is dissolved, add in the COLD WATER and stir. You want the Mixture to cool to about 105°F to 115°F. - When you are the correct temperature, sprinkle in the YEAST and allow to stand for about 5 minutes before stirring. Now stir the Mixture and add in 4 Cups of the FLOUR and beat or mix until everything is well blended and evenly incorporated.
Next, begin mixing in enough of the remaining FLOUR to achieve a Stiff Smooth DOUGH, adding a little at a time and mixing well before adding more.
Once you get your DOUGH to the right consistency, turn it out onto a Floured surface and Knead the DOUGH until it becomes smooth and elastic like. This will generally take 5 to 10 minutes.
Now, place the DOUGH into a greased bowl, and then turn the DOUGH over, to bring the greased side up. You could also just brush the un greased top with a little soft shortening.
Cover the bowl with a damp cloth and allow the DOUGH to rise in a warm (85°F) draft free location. It usually takes about 1 to 1 1/2 hours for the DOUGH to double in size. - After doubled in size, punch down and allow to rise again until almost doubled. Usually takes another 45 minutes.
When ready, turn the DOUGH out onto a Floured surface and Knead slightly to remove some of the large air pockets. Then divide the DOUGH in Half and shape each Half into a long cylinder shape, about the length of a long baking or cookie sheet. - Grease 2 baking sheets and sprinkle about 1/2 of a Tablespoon of CORN MEAL down the center of each prepared sheet. Then place 1 LOAF onto each baking sheet and place, uncovered, in a warm (85°F.) draft free area to rise until double in size. This usually takes about 1 to 1 1/2 hours.
With a sharp knife, make 1/4 inch deep slashes in the top of the DOUGH. Bake in a preheated 375°F oven for about 40 minutes, or until nicely browned. Remove and use while hot, or allow to cool on a wire rack to cut for sandwiches and such. |
Personal
Notes: |
Personal
Notes: Growing up in Louisiana, French Bread was generally the most common source of Bread. So, what is French Bread? It is usually just Bread made from white wheat flour, using water in the dough, and having lots of bubbles in the interior, and a crust that is typically strong and chewy. The dough is shaped into long slender loaves before baking. - There is something very special about authentic fresh French Bread, especially when you are in New Orleans or Baton Rouge. - This is Mom's version of how to make this very special native staple.
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