Traditional Bread
Traditional Bread

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New Orleans French Bread

 

 

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New Orleans French Bread

Lee Bailey's New Orleans, Lee Bailey
with Ella Brennan
G. H. Leidenheimer Baking Co.

Alibris

I still can't understand how this glorious book could be out of print! I really
treasure my copy.  If you're very lucky maybe you'll be able to find one...

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

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. Add the remaining 1 tablespoon sugar, the shortening, and 5 cups of flour. Mix until a dough
starts to form. 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. Turn the dough out onto a lightly
floured board and knead by hand for a minute or two, until dough is smooth and elastic. 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.
Punch the dough down, then divide it into four balls. Cover these with a
clean dishtowel and let them rest for 15 minutes. Form each ball into a
16-by-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. Preheat oven to 375
degrees F. Gently place the fully risen loaves in the preheated oven and
bake for about 30 minutes, until golden brown. Cool on racks.
Makes 4 loaves.
 

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