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FRENCH BREAD
2 Loaves
Ingredients:
9 Cups Whole Wheat Flour
2 Tbsp. Yeast with No Preservatives
3½ Cups Warm Water
2 Tbsp. Non-Hydrogenated Margarine
3 Tbsp. Date Sugar
Directions:
Preheat oven to 400 degrees. Mix water, margarine,
and date sugar.
Sprinkle yeast on top and let stand for 10 minutes.
Beat in 7 cups of flour, and then mix in the balance with
a spoon. Do not knead.
Cover, set aside in warm place and let rise until
double in size.
Oil cookie sheet.
Punch down and divide in half, making 2 balls.
Flatten each one into a rectangle and roll into
a long loaf.
Place on oiled cookie sheet and let rise again until
double in size.
Place pan of boiling water on bottom of oven with loaves
on rack above. Bake for 15 minutes only.
Reduce heat to 350 degrees and bake for
30 minutes more.
Brush loaves with melted margarine about 5 minutes
before bread is done.
2 Loaves
Ingredients:
9 Cups Whole Wheat Flour
2 Tbsp. Yeast with No Preservatives
3½ Cups Warm Water
2 Tbsp. Non-Hydrogenated Margarine
3 Tbsp. Date Sugar
Directions:
Preheat oven to 400 degrees. Mix water, margarine,
and date sugar.
Sprinkle yeast on top and let stand for 10 minutes.
Beat in 7 cups of flour, and then mix in the balance with
a spoon. Do not knead.
Cover, set aside in warm place and let rise until
double in size.
Oil cookie sheet.
Punch down and divide in half, making 2 balls.
Flatten each one into a rectangle and roll into
a long loaf.
Place on oiled cookie sheet and let rise again until
double in size.
Place pan of boiling water on bottom of oven with loaves
on rack above. Bake for 15 minutes only.
Reduce heat to 350 degrees and bake for
30 minutes more.
Brush loaves with melted margarine about 5 minutes
before bread is done.
