VoyForums
[ Show ]
Support VoyForums
[ Shrink ]
VoyForums Announcement: Programming and providing support for this service has been a labor of love since 1997. We are one of the few services online who values our users' privacy, and have never sold your information. We have even fought hard to defend your privacy in legal cases; however, we've done it with almost no financial support -- paying out of pocket to continue providing the service. Due to the issues imposed on us by advertisers, we also stopped hosting most ads on the forums many years ago. We hope you appreciate our efforts.

Show your support by donating any amount. (Note: We are still technically a for-profit company, so your contribution is not tax-deductible.) PayPal Acct: Feedback:

Donate to VoyForums (PayPal):

12/31/25 5:34amLogin ] [ Contact Forum Admin ] [ Main index ] [ Post a new message ] [ Search | Check update time | Archives: 12[3] ]


[ Next Thread | Previous Thread | Next Message | Previous Message ]

Date Posted: 04/25/02 2:03:16pm
Author: CB
Subject: Hard Crust French Bread

2-1/2 c. warm water (110-115 degrees)
1 pkg. yeast
1 tsp. salt
2 TBSP. sugar
7 c. flour
2 egg whites

Mix water, yeast, salt and sugar in large mixing bowl. (I let it sit for about 5 minutes till mixture is bubbly). Add flour, mix.
Knead 10 minutes.
Let rise 1 to 1-1/2 hours til doubled.
Knead 3-4 times and shape into 4 loaves.
Put on greased cookie sheets. Beat egg whites and brush on loaves. Cut 4 slits in tops of loaves. Let rise 1 hour.

Bake at 450 for 15 min., or 350 for 20-25 minutes. Wait as long as you can (about 4 minutes!) and slather with LOTS of butter.

[ Next Thread | Previous Thread | Next Message | Previous Message ]


Post a message:
This forum requires an account to post.
[ Create Account ]
[ Login ]
[ Contact Forum Admin ]


Forum timezone: GMT-6
VF Version: 3.00b, ConfDB:
Before posting please read our privacy policy.
VoyForums(tm) is a Free Service from Voyager Info-Systems.
Copyright © 1998-2019 Voyager Info-Systems. All Rights Reserved.