Fabulous French Bread

Lorene Orgill

Ingredients:

2 1/2 cups very warm water
2 tablespoons sugar
1 tablespoon salt
2 tablespoons cooking oil
6 cups flour, stirred and measured
2 tablespoons dry yeast (2 packages)

Into a large warm mixing bowl, pour in warm water, then stir in sugar, salt, oil, half the flour, and yeast. Beat vigorously 2 or 3 minutes. Stir in remaining flour until all dry ingredients are completely mixed in, leaving spoon in dough. Allow dough to rest 10 minutes, then stir down. Allow dough to rest another 10 minutes, then stir down. Repeat this process until dough has been stirred down five times.

Turn dough onto floured board, knead only enough to coat dough with flour so it can be handled. Divide into two parts. Roll each part of dough into rectangle about 9 inches x 12 inches and roll up like a jelly roll rolling from long side. Pinch edge of loaf to seal the dough. Arrange lengthwise on large cookie sheet that has benn sprinkled with corn meal, allowing room for both loaves. Cover lightly and let rise at room temperature for 30 minutes.

With very sharp knife, cut three gashes at an angle on top then brush entire surface with slightly beaten whole egg. If desired, sprinkle with sesame or poppy seeds.

Bake immediately at 400 degrees for 25-30 minutes or until brown. Remove from baking sheets immediately and cool on racks. Makes two loaves.

Corn Bread

Merrily Hill (a recipe given to me by Jill Mc Gough)

2 eggs
1 cup milk
2 cubes soft butter
2 cups Bisquick
1 cup sugar
1/2 tsp. baking soda
4 heaping tablespoons corn meal

Beat eggs with a fork; add milk. In another bowl, combine soft butter, Bisquick, sugar, soda and corn meal. Combine both mixtures with hands. Bake in 9 X 13 buttered pan at 350 degrees for 30 minutes.

Sour Cream and Chive Rolls

Merrily Hill

1 cup sour cream
1 tsp. valt
1/2 cup white sugar
1/2 cup butter, melted
2 (.25 oz.) pkgs. active dry yeast (2 scant tablespoons of yeast)
2 eggs
4 cups all-purpose flour
1/4 cup chopped fresh chives
1/2 cup warm water

In a small saucepan, heat sourcream until very hot. Add salt, sugar and melted butter. Cool until lukewarm.

In a large bowl, dissolve yeast in warm water. Mix in sour cream mixture, eggs flour and chives. Cover and refrigerate overnight.

Divide dough into 4 parts. Knead and roll each part into a 10-inch circle. Cut into thin pie-shaped pieces. Roll each piece from flat end to point. Place on greased baking sheets. Allow to rise until doubles in size.

Bake 375 degrees for 12 to 15 min.