Bread no. 40 : french bread recipe below.
Adjustments : I halved this to make just one loaf and then my changes are shown below in italics. Thanks so much Jill for sending the recipe!
Notes : it's like the end of an era.
Review : good. Probably could have used a bit more salt. The wheat switch might have de-flavored it a bit. Perfect with a bit of butter though.
2 tbsp. oil
2 tbsp. sugar
1 tbsp. salt
1 c. warm water
1 c. cold water (I skipped the cold water portion and went with all warm)
6 c. sifted flour (as mentioned, I halved this recipe and used 2.5C white flour and .5C wheat)
1 egg white.
Combine oil, sugar, salt, cold water. Combine yeast & warm water in small bowl. (I stuck the sugar in with the yeast and water) Add to 1st mixture beating vigorously. Beat in flour. Knead. Cover w/ cloth and let stand 1 - 1/2 hrs until double in size. Press down and let stand 15 minutes. Then divide in two, shape into tapered loaves, and put on two greased (large) cookie sheets. Let sit another hour until double. Beat egg white and brush on top of loaves then slice tops with 1" long slits every 2 inches. Bake @ 350 for 45-50 minutes. (Mine only needed to bake for about 37 minutes.)