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
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
67
