French Bread - 18Qt. Roaster

2 cups water (105º-115ºF.)
1 pkg dry yeast
3 Tbsp shortening
1 Tbsp salt
6 to 6½ cups all-purpose flour
1 egg white with 2 Tbsp water

Dissolve yeast with 2 cups water in large bowl. Let yeast bubble. Add
shortening, salt and 4 cups flour. Beat until smooth. Add remaining flour to form a
stiff dough (work with hands). Turn out on a floured board. Knead 5 minutes or
until smooth and elastic. Put dough into large greased bowl, turn to bring
greased side up, cover and let rise until double. Punch down, let rise 30 minutes
longer. Punch down, knead lightly to distribute air bubbles.

Shape into two 10" loaves with tapered ends. Place on greased cookie

French Bread - 18Qt. Roaster

sheet sprinkled with cornmeal. Make several gashes across top about 1/4" deep.
Do not cover - let rise until double.

Preheat Nesco® Roaster Oven to 400ºF.
Set sheet on rack and bake at 400ºF for 20 minutes. Place a 11 x 7"
pan of boiling water in cookwell. Brush loaves with egg white and water.
Brush again and bake for another 20 minutes.

Garlic French Bread
Slice French bread. Spread each slice with melted butter; sprinkle with
garlic. Wrap tightly in aluminum foil. Place in 9" loaf pan in steam unit during
the last 30 minutes while stroganoff is baking.