Fast French Bread – Emily Christensen

Fast French Bread – Emily Christensen

Mix and let rise:

2 Tlbs. yeast

1 tea. sugar

½ cup very warm water

Mix:

1 ¾ cup hot water

3 Tlbs.oil

3 heaping Tlbs. sugar

1 Tlb Salt

Mix both parts together. Add 4 ½ - 5 ½ cups flour. Stir with spoon. Let rise 15 minutes. Beat down with spoon. Rise again for 15 minutes. Beat down. Shape into 2 loaves. Cut slits diagonally. Brush with egg whites. Bake at 350˚ for about 30 minutes.