My cousins' cousins moved to Long Island in the 90s, making them our closest "relatives." Their mother, my essentially Aunt Janeel, bowled us over with her strength of character, her productivity, and her amazing bread. My mom adopted it quickly in our household. I've never made it, but I have the recipe should I decide I ever need French Bread pronto.
3 3/8 C water
3 T sugar
3 T yeast
1 1/2 t salt
3 T oil
9 C flour
Beat in mixer with hook 5 times, rest 10 minutes in between each. Shape into two loaves. Grease cookie sheets. Bake (at some unspecified temperature).
Wednesday, December 12, 2012
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