From page 81

Ingredients

1 Package Cake Yeast

1½ Cup Lukewarm Water

1 Tablespoon Sugar

2 teaspoons Salt

4 Cups Flour

Dissolve yeast in water. Sift dry ingredients. Stir in yeast until flour is absorbed. Knead briefly until dough is no longer sticky. Place in a greased bowl. Cover. Let rise about 1 hour. Punch down. separate into two loaves. Place in greased loaf pans, or greased 1 lb. coffee cans. Let rise 1 hr. Bake at 400 degrees for 35-40 minutes.

Webmaster's Notes

1) A good sourdough yeast starter can be substituted for the yeast and some of the water.

2) I like to shape the loaves outside the baking container and bake on a cookie sheet.

3) I also like to paint the loaf with egg white and sprinkle with sesame or poppy seed. Of course, egg white will make this bread a feasting food instead of a fasting food.

4) I have found that special French Bread Flour, as can be had through a Baker's Supply Catalogue, to be worth the trouble & expense.