Continental Bread Recipe
Ingredients
| Milk | 1 1/2 Cup (16 tbs), scalded | |
| 1 package dry or 1 cake compressed yeast | ||
| Lukewarm water | 1/4 Cup (16 tbs) | |
| 1 1/2 tablespoons butter, margarine or shortening | ||
| Sugar | 1 Tablespoon | |
| 4 cups sifted white flour | ||
| Salt | 2 Teaspoon | |
| Sugar | 1/2 Tablespoon | |
| Egg white | 1 | |
| Water | 1 Tablespoon | |
Directions
1. Let the scalded milk cool to lukewarm.
2. Soften yeast in the lukewarm water. Add the softened yeast to the cooled milk; also add the butter, margarine or shortening and the 1 tablespoon of sugar and mix thoroughly.
3. Sift into a large mixing bowl the flour, salt and sugar. Make a hole in the center of the dry ingredients, pour in the yeast mixture and stir thoroughly. Cover the bowl with a clean damp cloth and set it in a warm, not hot, place to rise, about 2 hours.
4. Sprinkle the bread board lightly with flour. Rub a cookie sheet with shortening or lard.
5. Punch down the dough. Turn it out onto the board and cut the dough into 2 equal parts. Form and roll each piece into a long thin loaf. Place the 2 loaves on the cookie sheet. Cut diagonal slits across the top of each loaf. Place the pan in a warm, not hot, place. Let the loaves rise to slighlty more than double in bulk.
6. Start oven, set at Moderately Hot, 400° F. Place a shallow pan of hot water on the bottom shelf of the oven.
7. Bake the loaves 15 minutes, then reduce heat to Moderate, 350° F., and continue baking 30 minutes longer. Remove the pan from the oven 5 minutes before the bread is finished baking and brush the loaves with a mixture of the beaten egg white and water. Return the pan to the oven and bake 5 minutes longer.
2. Soften yeast in the lukewarm water. Add the softened yeast to the cooled milk; also add the butter, margarine or shortening and the 1 tablespoon of sugar and mix thoroughly.
3. Sift into a large mixing bowl the flour, salt and sugar. Make a hole in the center of the dry ingredients, pour in the yeast mixture and stir thoroughly. Cover the bowl with a clean damp cloth and set it in a warm, not hot, place to rise, about 2 hours.
4. Sprinkle the bread board lightly with flour. Rub a cookie sheet with shortening or lard.
5. Punch down the dough. Turn it out onto the board and cut the dough into 2 equal parts. Form and roll each piece into a long thin loaf. Place the 2 loaves on the cookie sheet. Cut diagonal slits across the top of each loaf. Place the pan in a warm, not hot, place. Let the loaves rise to slighlty more than double in bulk.
6. Start oven, set at Moderately Hot, 400° F. Place a shallow pan of hot water on the bottom shelf of the oven.
7. Bake the loaves 15 minutes, then reduce heat to Moderate, 350° F., and continue baking 30 minutes longer. Remove the pan from the oven 5 minutes before the bread is finished baking and brush the loaves with a mixture of the beaten egg white and water. Return the pan to the oven and bake 5 minutes longer.
Chef
