Let rise until doubled (about 30 minutes). Brush with milk, melted butter, or a mixture and water and sugar. Score with light slanting strokes of a knife across the top of each loaf. (I rolled each part into a rectangle approximately 9″ X 20″, then rolled starting from one of the long sides.) Place on a greased baking sheet.
#Old fashion bread lame from years ago free#
Put in a large bowl, cover with a cloth, and place in a warm spot that is free from drafts until doubled in size (about 1 1/2 hours).ĭivide dough into two equal parts, and shape into long narrow loaves. (If needed, add additional flour to make the dough the right consistency for kneading.) Put the dough on a prepared surface and knead until smooth and elastic (about 5 minutes). In a mixing bowl, dissolve the salt in 1/2 cup of lukewarm water, then add the ball of dough. Lift the ball out of the pan using a large skimmer. Cover, and let the sit in a warm place until the dough swells and floats on top of the water (about 15-20 minutes). If the water does not cover the dough add additional water. Put the ball of dough in the water with the scored side up.
#Old fashion bread lame from years ago full#
In the meantime, fill a Dutch oven or other large pan 2/3 full with lukewarm water. Form the dough into a ball, and score it a couple of times across the top with a knife. Put the mixture on a prepared surface and knead to form a stiff dough (about 5 minutes). (It should be dryer than for most bread doughs). If it is too dry to knead, add additional lukewarm water until it can be kneaded. Put 2 cups flour in a mixing bowl, add the water and yeast mixture, and stir to combine. Milk, melted butter, or a sugar and water mixture (to brush on the top of the loaves) (I used milk.)īlend the yeast with a little water in a measuring cup, and when smooth, add additional lukewarm water to make 1/2 cup. Serve it alongside other classic Thanksgiving foods such as baked ham and green beans. The recipe called for 1/2 cup of water, but it was not enough to make the dough cling together.Īnd, here’s the recipe updated for modern cooks:ġ/2 – 3/4 cup lukewarm water + 1/2 cup lukewarm water + additional lukewarm water for use during the rising process (all the lukewarm water should be 110 – 115° F.) 41K Jump to Recipe This traditional bread stuffing recipe made from white sandwich bread is guaranteed to be a hit this Thanksgiving It’s a simple yet flavorful recipe that is made with basic ingredients. I had to use more water than the recipe called for when I made the dough by mixing water, yeast, and flour. This recipe is a keeper, and I feel certain that I’ll make it again. It was crusty on the outside, and soft and chewy on the inside. The Crusty French Bread turned out wonderfully. I had my doubts, but it was easy to do – and I was very pleased with the results. Several years ago I’d tried to make French Bread – and I’d been disappointed in the results – so I wondered if an old-time recipe might make a more authentic French Bread.Īs part of the rising process, the hundred-year-old recipe called for putting the bread dough in lukewarm water, and then waiting for it to float. My grocery store has yeast! It’s the first time that I’ve seen it in months, and I knew exactly which recipe I wanted to make – a hundred-year-old recipe for Crusty French Bread.
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