New Orleans French Bread

Course : Breads
Serves: 8
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2 tablespoons shortening
1 tablespoon sugar
1 tablespoon salt
1 cup water
1 cup water
1 package active dry yeast
6 cups flour
1 Large egg white
2 tablespoons water

Preparation / Directions:

Combine shortening, sugar, salt, and boiling water in a mixer bowl stir to mix well and melt shortening stir in cold water and allow to cool to 105-110 degrees sprinkle yeast over the top and allow to soften 5 minutes stir to dissolve yeast beat in 4 cups flour, 1 cup at a time beat in enough of the remaining flour to make a stiff dough turnout onto a floured surface and knead for 5 minutes, until elastic place into a greased bowl and turn to coat on all sides cover and allow to rise for 60-90 minutes, until doubled punch down, cover, and allow to rise for 30 minutes turnout onto a lightly floured surface and knead just to force out bubbles shape into a long loaf, about 2-inches in diameter cover and let rise for 30-60 minutes, until doubled in bulk make 5-6 diagonal cuts in the top of the loaf combine egg white and water-mix well lightly brush onto the top of the loaf bake @ 375 degrees for 40-45 minutes, until golden remove from oven and allow to cool slightly serve warm or at room temperature


Nutritional Information:

380 Calories (kcal); 4g Total Fat; (10% calories from fat); 10g Protein; 73g Carbohydrate; 0mg Cholesterol; 810mg Sodium

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