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Method 1: Place on lightly floured surface. Roll into large rectangle. Starting
with the longest side, roll up tightly, pressing seams to seal and tapering
each end.
Method 2: Place loaf on greased baking sheet, cover and let rise in a warm
place 40 minutes or until doubled in size.
Method 3: With knife, cut 3 diagonal slashes across top of loaf. Combine
glaze ingredients and brush generously. Bake at 400ºF/205ºC for 20 – 25
minutes until golden brown.
Variations:
French Onion Bread: Add ¼ cup dehydrated onion to dough and shape
according Method 1 described above.
French Loaf: Shape dough into 1 large round ball. Continue Methods 2 and
3 above.
French Roll: Shape or divide into 12 pieces. Roll each into ovals, pinch
together ends of each roll and taper slightly. Place rolls on greased baking
sheet; cover and let rise in warm place 25 – 30 minutes or until doubled in
size. Bake at 400ºF/205ºC for 15 – 20 minutes or until golden brown.
French Twists: Shape or divide into 18 equal pieces. Roll into 14-inch long
ropes. Fold each rope in half and twist, starting at fold. Place on greased
baking sheet and brush with ¹/
³
cup melted butter. Cover and let rise in a
warm place 25 – 30 minutes or until doubled in size. Brush with glaze and
bake at 400ºF/205ºC for 12 – 15 minutes or until golden brown.
Tip: If desired, brush with glaze and sprinkle loaves or rolls before baking
with 1 of following: sesame seeds, poppy seeds, caraway seeds or cracked
wheat.
ENGLISH
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