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La Belle Cuisine - More Bread Recipes
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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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