French Bread / English Muffin Bread

French Bread

7 to 7¼ cups all-purpose flour

2 packages active dry yeast

1 tablespoon sugar

1 tablespoon shortening

¼ cup silken tofu

1 tablespoon salt

Yellow cornmeal

In large mixer bowl combine 3 cups of the flour and the yeast.  Heat 2½ cups water, sugar, salt, and shortening just until warm (115-120º), stirring constantly to melt shortening. Add to dry mixture.  Beat at low speed with electric mixer for ½ minute, scraping bowl. (Or by hand until well mixed) Beat 3 minutes at high speed. By hand, stir in enough remaining flour to make a soft dough.

Knead on floured surface until smooth (10 to 12 minutes).  Shape into a ball.  Place in greased bowl; turn once.  Cover; let rise until double (1 to 1½ hours).  Punch down. (Literally)  Divide in half.  Cover; let rest 10 minutes.  Roll each half to 15x12 inch rectangle.  (This is the part where I add what I would like inside the roll.  Basil leaves, diced tomatoes, cheese; cinnamon, brown sugar, vanilla extract; etc.)  Roll up tightly from long side; seal well.  Taper ends.  Place each diagonally seam side down, on greased baking sheet sprinkled with cornmeal.  Gash tops diagonally every 2½ inches, ¼ inch deep.

Mix silken tofu with water until it reaches a foamy, liquid consistency. (Usually only takes 1 to 2 tablespoons of water).  Brush tops and sides of loaves.  Cover; let rise until double (about 1 hour).  Bake at 375º until light brown, about 20 minutes.  Brush again with silken tofu.  Bake 20 minutes longer.  Remove from sheets; cool.  Makes 2. (Although I usually divide it down and make 4 small loaves, it just works easier for me.)

I also like English Muffin Bread and it is very easy to make, so I will post the recipe for that as well.

English Muffin Bread

2½ to 3 cups all-purpose flour

1 package active dry yeast

1 tablespoon sugar

Cornmeal

Salt

In large mixer bowl combine 1 cup of the flour and the yeast.  In saucepan heat 1¼ cups water, sugar, and ¾ teaspoon salt until warm (115-120º), stirring to dissolve sugar.  Add to dry mixture in bowl.  Beat at low speed with electric mixer for ½ minute, scraping bowl.  Beat 3 minutes at high speed. (By the way, I make it by hand - I do not use the mixer.  I have recently tried it with a mixer and it is a lot easier but not as fun to make.)  By hand, stir in enough remaining flour to make a soft dough.  Shape into ball.

Place in lightly greased bowl; turn once to grease surface. (If you don't grease the dough and the bowl, it will not rise properly.)  Cover; let rise until double (about 1 hour).  Punch down. (Who doesn't like hitting things?) Cover; let rest 10 minutes.  Grease a 1 quart casserole; sprinkle with cornmeal.  Place dough in casserole; sprinkle top with cornmeal.  Cover; let rise until double (30 to 45 minutes).  Bake at 400º for 40 to 45 minutes.  Cover loosely with foil if top browns too quickly.  Remove from dish; cool.  Makes 1.