RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 6788
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| Recipe Name: |
French Bread - Copy |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
0000-00-00
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| Course: |
Breads |
Used in Baskets: |
No |
| Base: |
Other |
Kosher: |
No |
| Ethnicity: |
French |
Kosher for Passover: |
No |
| Preparation Time: |
20.00
Minutes |
Number of Servings: |
4 |
| Inactive Prep Time: |
99.99
Minutes |
Original Num Servings: |
4 |
| Cooking Time: |
25.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
450 |
Approx. Cost/Serving: |
$0.86
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
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Tested: |
Yes |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
Yields 5 loaves. Put cornmeal on the bottom of the baking sheet covered with parchment paper to help give a crust to the bottom of the loaves.
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Ingredients:
1 Ounce(wt) crisco
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Directions:
Incorporate salt, shortening, and flour.
Dissolve yeast and sugar in the water. Add the wet ingredients to the dry ingredients. Mix at medium speed for 6 minutes, then mix at high speed for 10 minutes.
Proof until 2 1/2 times original size. Punch back and bench rest for 8 to 10 minutes.
Scale off into 5, 13 ounce pieces. Shape into long baguettes.
Proof for an additional 20 to 25 minutes at 80 to 90 degrees. Apply egg wash, score and bake.
Bake at 450 for 20 to 25 minutes |
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| Nutrition per Serving: |
| Calories: |
620 |
Total Carbs: |
102.6 |
Net Carbs: |
0.0 |
| Cholesterol: |
105.5 |
Fat: |
9.4 |
Protein: |
20.33 |
| Fiber: |
6.17 |
Sodium: |
2791.65 |
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