French Bread

½ cup milk

¼ cup water

1 tablespoon granulated sugar

2 teaspoons salt

2 tablespoons shortening

1 teaspoon granulated sugar

¼ teaspoon ginger

½ up water, lukewarm (100F)

1 envelope active dry yeast

4 ½ cups all-purpose flour

1 egg white

2 tablespoons water

Scald together milk and ¼ cup of water. Pour into a large bowl and add tablespoon of sugar, salt, and shortening. Stir until shortening melts. Cool mixture to lukewarm. Meanwhile, dissolve teaspoon of sugar and ginger into the ½ cup lukewarm water. Over this, sprinkle dry yeast. Let stand for 10 minutes. Then stir briskly with a fork. Add softened yeast to lukewarm milk mixture. Stir. Beat in 2 ½ cups all-purpose flour. Add the rest of the flour. Work in with a rotating motion of the hand. Turn dough out on a lightly floured surface and knead for 8 to 10 minutes. Shape into a smooth ball and place in a lightly greased bowl, rotating dough to grease surface. Cover with a damp cloth and let rise in a warm place until doubled (about 1 ½ hours). Punch down the dough and turn out on a lightly floured surface. Divide dough into three parts, forming each portion into a smooth ball. Cover and let rise for 15 minutes. Knead each portion and shape into a narrow 12 loaf. Place well apart on a greased baking sheet. With scissors, slash tops diagonally. Cover with a damp cloth and let rise in a warm place until doubled (in unheated oven with a pan of boiling water underneath improves crustiness). Bake in preheated 400F oven for 15 minutes, then reduce heat to 350F for 25 minutes. Brush with egg white mixed with 2 tablespoons water twice during baking. Makes 3 loaves.

Sources: Beyond Green Gables