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French Bread
This recipe has been adapted from Carolyn Beattie's french bread. The difference is this substitutes 1 c. white flour for 1 c. whole wheat flour.
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Ingredients:
3 c. warm water
2 T. sugar
1 T. salt
2 T. active dry yeast
2 T. oil
1 c. whole wheat flour
7 c. flour
Directions:
Put water, sugar, salt, and yeast into mixer.
Let yeast bubble.
Add oil.
Turn on mixer and add flours, 1/2 c. at a time. Mix until dough is smooth and elastic.
Cover and let rise 1 hour or until doubled.
Punch down dough and divide into two balls.
On floured surface, roll out each ball into a 1" thick rectangle. Roll up on long side.
Place both loaves on a greased cookie sheet and cut 4-6 slits on top of each loaf.
Let rise until doubled then bake at 400° for 20-25 minutes.
Servings:
Makes 2 large loaves.