Fabulous French Bread

This recipe is a little labor intensive (it is all done by hand) but well worth it! I learned how to make this at a Relief Society enrichment class. Supposedly this recipe came from Brigham Young's great-granddaughter Winnifred Cannon Jardine.

2 T. dry yeast
1/2 C. warm water
2 C. hot water
3 T. sugar
1 T. salt
5 T. vegetable oil
6+ C. flour
1 egg white and sesame seeds (optional)

DO NOT USE METAL BOWLS OR SPOONS FOR THIS RECIPE (Don't ask me why...I was just told not to.) :)

Dissolve yeast in warm water. Let stand for 10 minutes. In a large bowl combine hot water, sugar, salt, oil and about half of the flour; beat well. Stir in dissolved yeast. Stir in remaining flour. Mix well. Leave spoon in dough and allow to rest for 10 minutes. Dough will be stiff. Stir vigorously (about 3 minutes.) Allow to rest again for 10 minutes and stir with spoon. Repeat 3 more times. Turn out onto floured surface. Knead once or twice until lightly coated with flour. Divide dough in half. Roll each half into a 9 x 12 rectangle. Starting at long edge, roll loosely like a jelly roll. Seal edge. Place seam-side down, on one large baking sheet. If desired, gash top of each loaf diagonally 3 times with a sharp knife. Brush with beaten egg white. Sprinkle with sesame seeds. Let rise 30 minutes. Bake at 400 (for a crisp crust) or 350 (for a softer crust) for 35 minutes until golden brown. Makes 2 loaves.


For a great cheese topping look here.