What smells best and most welcoming when guests arrive for dinner – cinnamon, fresh pine or a bouquet of flowers? None of the above. The aroma of fresh, hot bread right out of the oven beats everything else hands down!
It’s the smell I associate with Thanksgiving – the smell I encountered for many years on that special holiday at Aunt Molly’s, where all the extended family gathered. There were no bags of frozen bread dough available in stores back then. So, that wonderful aroma came from baked bread that had been kneaded umpteen times on an “oil cloth” covered kitchen table and taken hours to rise.
Years later my mom ran across a recipe for French bread and as much as I loved Aunt Molly’s big, thick chunks of white bread smothered in homemade butter, Mom’s French bread was even better! And, she didn’t limit loaves of the tasty treat only to holidays!
Whenever Mom got a craving for it or wanted to make an ordinary meal a little fancier, she’d bake the bread. Since the recipe makes two loaves, there was always plenty left for my brother to make his favorite French toast for breakfast the next morning, using big, thick slices.
I was reminded of this recipe just the other day, when our oldest son who lives in Oregon called and said he couldn’t find a recipe to make French bread that tasted like “Grandma’s.
Besides the fact that this recipe makes delicious bread that’s crunchy on the outside and soft on the inside, I like this recipe for two other reasons: It’s easy to make and the ingredients are always on hand.
Now that autumn is officially here and there’s a little nip in the air, there’s no better way of warming the kitchen than baking a couple of loaves of French bread to surprise your family!
FRENCH BREAD
1 tablespoon shortening
1 tablespoon salt
2 teaspoons sugar
2 cups water
1 cake yeast
6 cups flour
1 egg white
Place shortening, salt and sugar in a large bowl, and add 1 cup boiling water. Cool to lukewarm by adding 3/4 cup cold water. Dissolve yeast in 1/4 cup lukewarm water. Add to other ingredients.
Gradually add sifted flour and mix well until dough is well blended. Knead on floured board for 5 minutes. Place in greased bowl and cover. Let rise until doubled; then shape into two loaves (like French bread) and place on oblong baking pan. Let rise until doubled again. Make 3 diagonal cuts in top of loaves and brush with unbeaten egg whites.
Bake at 425 degrees for 15 minutes and then at 350 degrees for 45 minutes. Serve hot out of the oven or cold.
Brotherton offers website readers one stellar recipe a week in the “My Leader Yummy” feature.
Looking for a recipe you can’t find? Email me at kbrotherton42@gmail.com and I’ll see if I have it.
