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La Belle Cuisine - More Bread Recipes
Fine Cuisine with Art Infusion
"To cook is to
create. And to create well...
is an act of integrity, and faith,"
New Orleans French
"The smell of good bread baking, like the
sound of lightly flowing water,
is indescribable in its evocation of innocence and delight..."
- M.F.K. Fisher, The Art of Eating
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La Belle Cuisine
New Orleans French Bread
Lee Bailey's New Orleans, Lee Bailey with Ella Brennan
G. H. Leidenheimer Baking Co.
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
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
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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