Homemade Bread

One of the things on Kent’s Lenten List is to make bread once a week. I’m loving his list. He made me French bread on our first date and it’s been my favorite ever since. Sunday night he took his French bread recipe and made it in regular bread loaf pans instead of the French loaf shape. It turned out really good. We had one to eat and one to give. 

Recipe: French Bread Recipe Adapted from The More with Less Cookbook
Dissolve: 2 pkg dry yeast in 1/2 c. warm water and 1/2t. of sugar.
Combine: 2T sugar (Kent uses brown sugar) 2T fat (Kent uses olive oil) 2t salt, 2 c. lukewarm water
Add: Yeast mixture to combined mixture.
Stir In: 7 1/2c – 8c flour. Knead 10 minutes or until smooth and elastic. Place in greased bowl, turning once. Let rise until doubled. Punch down and let rest 15 minutes. Divide dough in half. 
For a French Loaves: On floured surface, roll each half to a 12 X 15” rectangle.  Roll up, starting at 15” edge. Place loaves on greased cookie sheets and make 4-5 slashes diagonally across tops.  Let rise until doubled again. Mix 1 egg and 2T of milk and brush on the top of the loaf.
For bread loaves: Form into a loaf and put in greased loaf pan. Let rise until doubled.
Bake: 400 degrees for 20 minutes