Nauvoo French Bread Food

NAUVOO BREAD

Steps:

• Combine hot water, shortening, potato flakes, powdered milk, sugar.
• Stir to dissolve shortening, if using shortening instead of oil.
• When temperature is tepid, add yeast.
• Mix in 5 cups flour and the salt.
• Stir to a smooth sponge.
• Add flour to make a smooth and elastic dough.
• Let rise until double (about 45 minutes).
• Punch down and let rise again.
• Shape into loaves let rise.
• Bake in 375°F oven for about 35 minutes.

HOME-STYLE FRENCH BREAD

Steps:

• Using an electric mixer with a dough hook, combine the yeast, sugar and warm water and mix for 2 minutes to dissolve the yeast. Add the salt and flour. With the mixer on low, mix until the dough starts to come together. Increase the speed to medium-high and mix until the dough comes away from the sides of the bowl and crawls up to dough hook.
• Grease a mixing bowl with the oil. Place the dough in the greased bowl and turn once. Cover the bowl with plastic wrap and place in a warm, draft free place until the dough doubles in size about 1 1/2 hours.
• Remove the dough from the bowl and invert it onto a heavily floured surface. Divide the dough into 2 equal portions. Pat each portion into a large rectangle, about 3/4-inch thick. Roll up the dough, beginning with the short side and stopping after each full turn to press the edge of the roll firmly into the flat sheet of dough to seal. Press with your fingertips. Tuck and roll so that any seams disappear into the dough.
• Sprinkle a baking sheet evenly with 2 tablespoons of the cornmeal. Place the loaves on the baking sheet, about 3 inches apart. Sprinkle with the remaining 2 tablespoons cornmeal. Cover the loaves with a cloth and let rise until double in size, about 1 hour.
• Preheat the oven to 400 degrees F.
• With a sharp knife, make diagonal slashes, about 1-inch apart, on the top of each loaf. With a pastry brush, brush the egg wash evenly over each loaf. Place a cup of hot water in an oven-proof container on the baking sheet with the loaves.
• Bake for 45 minutes, or until the bread is golden brown. Remove from the oven and cool on a rack. Slice to serve.

NAUVOO FRENCH BREAD

Steps:

• Dissolve the salt, sugar and yeast in the warm water.
• Add 3 C flour and mix until smooth. Gradually add the remaining 3 C flour. Knead until smooth.
• Cover with a warm, moist towel. Let rise 30 minutes.
• Divide into two pieces. With a rolling pin, roll each half out flat. With your hands, fold or roll each piece of the dough into a loaf shape. Arrange on a baking sheet or in a French loaf pan.
• Score three diagonal cuts across with tops with a razor blade.
• Brush beaten egg white on top.
• Let rise for an additional 30 minutes.
• Bake at 350 degrees for 30 minutes or until golden brown.
• Serve with lots of butter.

NAVAJO FRY BREAD II

Steps:

• In a large heavy bottomed frying pan, heat 1 inch of vegetable oil or lard to 365 degrees F (185 degrees C).
• In a large mixing bowl, combine flour, baking powder, salt and milk; mix well. When the dough has pulled together, form it into small balls and pat them flat.
• Place 3 or 4 at a time into the hot oil. When the rounds begin to bubble, flip them over and cook until golden. Drain on paper towels and serve hot.