Breads Yeast: French 07 by Recipe Cottage

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	French 07

		French Bread 1 Tbsp / 15 ml sugar 2 tsp / 10 ml salt 1 Tbsp / 15 ml shortening 1 cup / 250 ml boiling water 3/4 cup / 175 ml cold water 1 tsp / 5 ml sugar 1/4 cup / 50 ml warm (not hot) water 6 cups / 1.5 L sifted all-purpose flour 1 egg white 1 Tbsp / 15 ml water 1 package active dry yeast Measure the sugar, salt and shortening into a large bowl; pour boiling water over and stir until shortening is melted. Add 3/4 cup (175 ml) cold water and cool to lukewarm. Dissolve 1 tsp (5 ml) sugar in the 1/4 cup (50 ml) warm water and sprinkle yeast over. Let stand 10 minutes, then stir briskly with a fork. Add to lukewarm water mixture and stir. Stir in 2 cups (500 ml) flour and beat until smooth. Gradually ad 4 cups (1 Liter) remaining flour to form a stiff dough, working in the last of the flour with a rotating motion of the hand. Turn dough onto a lightly floured board and knead until smooth and elastic, 8 - 10 minutes. Place dough in lightly greased warm bowl; grease top of the dough by turning it over once or twice in the bowl. Cover bowl with waxed paper, then a clean towel. Let rise in a warm place 800 - 850 (270 - 290 C) until double in bulk, about 1 1/2 hours. Punch down risen dough. Turn onto lightly floured board, cover and let rest 10 minutes. Divide dough into two portions. Shape into loaves by rolling each portion into a 7" x 16" (18 x 41 cm) rectangle. Roll lengthwise as for jelly roll. Seal the edges well and taper the ends to form an oblong. Place on greased baking sheets, seam side down let rise until doubled, about 1 hour. Brush the loaves with a mixture of slightly beaten egg white and 1 Tbsp (15 ml) water. Then with sharp knife make diagonal slashes across the tops every 2 1/2" or 3". Bake in a preheated hot oven 400 (200 C) for about 30 minutes. Reduce heat to 350 (180 C) and bake 20 minutes longer.