Nauvoo French Bread Recipes

DIANE'S NO FAIL FRENCH BREAD

Steps:

• **Please read recipe notes before beginning if you live in a humid environment!**
• Dissolve yeast in 1/2 cup warm water.
• In a separate large bowl combine warm water*, sugar, salt, oil and 3 cups of the flour. Stir well.
• Add the yeast mixture to the warm water-flour mixture. Mix together with large wooden spoon or paddle attachment.
• Add the remaining 3 cups of flour, a cup at a time, mixing well after each addition.
• After all of the flour is added and mixed in, let sit in bowl for 10 minutes.
• When the dough has risen, stir down with a large spoon. If making in a stand mixer, turn the machine on low for a few seconds until the dough is deflated, and push dough to bottom part of bowl with a spatula.
• Repeat 5 times, every ten minutes, for a total of 60 minutes of rising and then punching (or pushing) down.
• Divide the dough in half. Roll each half of dough in a 9x12 rectangle on a floured surface.
• Roll the dough up like a jelly roll (long way). Place the dough on a greased baking pan (jelly roll pan), with the seam side down. Both loaves will fit on one pan.
• Score the bread across the top 3 or 4 times, and brush with beaten egg (if using).
• Let rise for 20-30 minutes in warm place.
• Bake at 375 for 20-25 minutes in lower half of oven, until golden brown. Or you may bake at 350-375 convection for 18-20 minutes until golden.

NAUVOO BREAD

Steps:

• Combine hot water, shortening, potato flakes, powdered milk, sugar.
• Stir to dissolve shortening, if using shortening instead of oil.
• When temperature is tepid, add yeast.
• Mix in 5 cups flour and the salt.
• Stir to a smooth sponge.
• Add flour to make a smooth and elastic dough.
• Let rise until double (about 45 minutes).
• Punch down and let rise again.
• Shape into loaves let rise.
• Bake in 375°F oven for about 35 minutes.