|French Bread - 12 or 18Qt. Roaster
2 cups very warm water (110º - 115ºF.)
1/4 oz pkg active dry yeast
1/2 tsp granulated sugar
3 Tbsp margarine, melted
1 Tbsp salt
6 to 6½ cups all-purpose flour
2 Tbsp cornmeal
1 egg white
2 Tbsp water
In large mixing bowl, place warm water, yeast and sugar. Stir just until
mixed. Let stand 5 minutes or until bubbly.
Add margarine, salt and 4 cups flour. Beat until smooth. Gradually stir
in remaining flour. Dump dough onto counter. Knead until dough is smooth
and not sticky. Lightly grease mixing bowl. Place dough in bowl, turn dough
||French Bread - 12 or 18Qt. Roaster
over to bring greased side up. Cover with towel. Let rise in warm place for 1
hour or until doubled in size.
Shape into two 10" loaves. Lightly grease 14 x 8½" baking sheet;
sprinkle on cornmeal. Arrange loaves on sheet; cut 4 slashes 1/4" deep on top of
Preheat Nesco® Roaster Oven to 400ºF. Let loaves rise in
warm place for 45 to 60 minutes or until doubled in bulk; do not cover. Stir
egg white and water together; brush over loaves. Place baking sheet on rack.
Set rack in preheated cookwell.
Cover; bake 35 to 40 minutes or until browned.
Makes two 10" loaves