French Bread

From the kitchen of: Aunt Lindy

INGREDIENTS:

• 4 C. warm water
• 2 T yeast
• 1/4 C. sugar
• 1/3 C. soft margarine
• 1 T. salt
• ~10 C. flour

INSTRUCTIONS:

1. Combine water, sugar, and yeast. Let mixture get foamy ~ 5 min.
2. Add margarine, salt and enough flour to make a stiff dough. Knead well and let rise for an hour in an oiled bowl in a warm place. Every 10 min. punch it down.
3. Form into 3 large or 4 medium long skinny loaves*. Cut diagonal cuts into tops with a sharp knife. Put on cookie sheets to raise. Raise for about 30 min.
4. One sheet at a time, bake at 425^o F for 10 min then reduce heat to 350^o F and bake for an additional 20 min.

*At this point add the sesame or poppy seeds if wanted (see below). Also sometimes I wait 15 to 20 min. to form the last loaves so they won't be too light before I can get them baked.

INGREDIENTS FOR SESAME OR POPPY SEED GLAZE:

• 1/2 C. cold water
• 1/8 t. salt
• 1 T. cornstarch
• Sesame or poppy seeds

INSTRUCTIONS:

1. Combine ingredients and cook until think. Cool. Glaze loaves and sprinkle the seeds on the wet glaze. Cut and let loaves raise as indicated above.

MAKES: 3 large or 4 medium sizes loaves.