French Bread

1970s · handwritten

Serves 2 loaves · 30 min prep · 45 min cook

french-breadbaguetteyeasttraditionalsesamepoppy-seeds

Ingredients

1.Mix together water, salt and crumbled yeast in a large mixing bowl. Stir until yeast is well dissolved.
2.Add oil/shortening.
3.Mix in flour with a spoon, then knead by hand until the dough is smooth and elastic and does not stick to the board (approximately 8–10 minutes).
4.Place in a greased bowl, turning once to bring the greased side up. Cover with a damp cloth and let rise in a warm, draft-free spot until doubled (approximately 2 hours). Press two fingers into dough — if the indentation remains, the dough is ready.
5.Punch down: thrust fist into dough, pull edges into centre and turn over. Let rise again until almost doubled (approximately 45 minutes).
6.Roll dough into a 15" x 10" oblong. If desired, divide in half and roll each into approximately 7" x 5" oblongs.
7.Roll up each oblong toward you, beginning with the wide side. Seal edges by pinching. Roll gently back and forth with hands to lengthen loaf and taper the ends.
8.Place diagonally on a lightly greased, maize-meal sprinkled baking sheet. Make ¼" slashes at 2" intervals with a sharp knife. Brush top with cold water. Let stand uncovered about 1½ hours.
9.Bake at 425°F (220°C) for 10–11 minutes. Remove from oven and brush with water. Reduce oven to 375°F (190°C) and bake 10 minutes more. Brush again. Sprinkle with sesame or poppy seeds if using. Continue baking 15–20 minutes until golden brown.

Caution: Do not let yeast doughs rise more than double after shaping — they will fall, become coarse and open, and be very dry when baked.
1 cake compressed yeast ≈ 7g dried yeast ≈ 2¼ teaspoons instant yeast.
Brushing with cold water during baking creates a crisp crust.
Maize meal sprinkled on the baking sheet prevents sticking and adds texture to the base.