French Canadian Crusty White Bread

FRENCH CANADIAN CUSTY WHITE
Makes 2 free-form loaves.

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2 cups warm water
2 tbsp. sugar
2 tbsp. yeast

In mixer bowl, pour 2 cups warm water (between 105 and 115'F). Add sugar, but do not stir. Slowly sprinkle yeast into water, making sure each particle gets wet. Spray dry surface particles with warm water using household spray bottle. Do not stir. Wait 10 minutes until the yeast is thick and foamy.

1 tablespoon salt,
2 cups flour,
1/4 cup cooled, melted shortening.

Add the above ingredients to mixing bowl, stirring well between each addition:

4 cups flour

Add remaining flour 2 cups at a time to make a stiff dough, about 10 minutes. Place the dough in a greased bowl, turn to grease the top, set in a warm, draft-free spot until double: 1 1/2 hours. When the dough has doubled, punch it down and turn it out onto a clean surface. Knead the dough briefly to break the large air bubbles. Cut the dough in half, shape into a smooth round ball on parchment paper. Set the loaves in a warm, draft-free spot, allow to rise until double: 30 minutes. Pre-heat oven to 400 degrees. Before baking, slash the tops 2-3 times with a very sharp knife.

Coarse salt

Sprinkle the tops with pickling salt. Bake for 30 minutes. Cool immediately after baking on a wire rack.

From "Great Bread Every Time"

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FRENCH CANADIAN CUSTY WHITE Makes 2 free-form loaves.
Return to menu	Next pastry recipe
2 cups warm water 2 tbsp. sugar 2 tbsp. yeast In mixer bowl, pour 2 cups warm water (between 105 and 115'F). Add sugar, but do not stir. Slowly sprinkle yeast into water, making sure each particle gets wet. Spray dry surface particles with warm water using household spray bottle. Do not stir. Wait 10 minutes until the yeast is thick and foamy. 1 tablespoon salt, 2 cups flour, 1/4 cup cooled, melted shortening. Add the above ingredients to mixing bowl, stirring well between each addition: 4 cups flour Add remaining flour 2 cups at a time to make a stiff dough, about 10 minutes. Place the dough in a greased bowl, turn to grease the top, set in a warm, draft-free spot until double: 1 1/2 hours. When the dough has doubled, punch it down and turn it out onto a clean surface. Knead the dough briefly to break the large air bubbles. Cut the dough in half, shape into a smooth round ball on parchment paper. Set the loaves in a warm, draft-free spot, allow to rise until double: 30 minutes. Pre-heat oven to 400 degrees. Before baking, slash the tops 2-3 times with a very sharp knife. Coarse salt Sprinkle the tops with pickling salt. Bake for 30 minutes. Cool immediately after baking on a wire rack. From "Great Bread Every Time"