MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: Freezer French Bread
Categories: Breads
Yield: 4 loaves
7 c Flour, to 8 cups
1 ts Sugar
1 tb Salt
3 pk Yeast
3 tb Margarine, softened
2 1/2 c Water, very warm, 120-130 F
Cornmeal
Oil
1 Egg white, beaten
1 tb Cold water
Toasted sesame seeds
In a large bowl, mix 2 1/2 cups flour, sugar, salt and undissolved
yeast. Add Margarine. Gradually add tap water to dry ingredients and
beat 2 minutes. Add 1 cup flour. Beat a further 2 minutes. Stir in
enough additional flour to make a stiff dough and then knead. Form a
ball. Divide into 4 pieces. Roll each into a 15 x 8 inch oblong.
Roll up tightly as for jelly roll. Place on greased baking sheet
sprinkled with corn meal. Brush with oil. cover tightly with plastic
wrap. Freeze til firm. Remove from baking sheet and wrap each loaf in
plastic. Keep frozen up to 6 WEEKS. Remove from freezer; place on
ungreased baking sheet, cornmeal side down. Let stand, covered with
plastic wrap, at room temperature, until fully thawed, about 1 hour
and 45 minutes. Let rise in a warm place, about 1 hour and 15
minutes. Gently brush with egg white/water wash. Sprinkle with
seeds. Bake at 450 for 20 to 25 minutes or til done. Cool on wire
rack.
From the Fleischmann's Bake-it-easy Yeast Book circa '70's - MM by H.
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