New Orleans French Bread

Yield: 4 loaves

Ingredients

• 2 cups warm (110 degrees F) water
• 2 tablespoons granulated sugar
• 2 tablespoons dry granulated yeast
• 2 tablespoons vegetable shortening
• 6 1/2 cups bread flour
• 1 tablespoon salt

Instructions

1. Place the 2 cups water in the bowl of a stationary mixer fitted with a dough hook. Add 1 tablespoon sugar and sprinkle with the yeast. Allow to sit for about 15 minutes, until the mixture is bubbling.
2. Add the remaining 1 tablespoon sugar, the shortening and 5 cups of flour. Mix until a dough starts to form.
3. Add the salt and the remaining flour as needed until the dough forms a ball and pulls away from the sides of the bowl. Continue to knead with the dough hook for 10 minutes.
4. Turn the dough out onto a lightly floured board and knead by hand for a minute or two, until dough is smooth and elastic.
5. Return it to the mixing bowl, cover with plastic wrap, and set in a warm, draft-free corner to rise for 1 1/2 hours, or until doubled in size.
6. Punch the dough down, then divide it into four balls. Cover these with a clean dish towel and let them rest for 15 minutes.
7. Form each ball into a 16 x 3 inch loaf. Place the loaves on baking sheets, cover them with a damp cloth and set aside to rise for 1 1/2 hours.
8. Heat oven to 375 degrees F. Gently place the fully risen loaves in the preheated oven and bake for about 30 minutes, until golden brown.
9. Cool on racks.

Attribution

Lee Bailey's New Orleans by Lee Bailey with Ella Brennan. - credited to G. H. Leidenheimer Baking Company