{"id":14,"date":"2009-11-20T21:12:14","date_gmt":"2009-11-21T02:12:14","guid":{"rendered":"http:\/\/www.terrywessel.com\/EdithRecipeArchive\/wordpress\/?p=14"},"modified":"2009-11-20T21:12:14","modified_gmt":"2009-11-21T02:12:14","slug":"french-bread-marion","status":"publish","type":"post","link":"http:\/\/wesselbest.com\/?p=14","title":{"rendered":"French Bread      &#8212;             Marion"},"content":{"rendered":"<p>1 pkg. active dry yeast<br \/>\n1 1\/4 c. warm water<br \/>\n1 1\/2 t. salt<br \/>\n1 T. shortening<br \/>\n3 1\/2 -4 c. flour or unbleached flour<br \/>\n1 T. cornmeal<br \/>\nCold water<br \/>\n1 egg white<br \/>\n2 T. cold water<br \/>\nDissolve yeast in warm water in large mixing bowl.\u00a0 Stir in salt, shortening and 1\/2 c. of the flour.\u00a0 beat with spoon until smooth.\u00a0 Stir in enough remaining flour to make dough easy to handle.\u00a0 Turn dough onto lightly floured surface; knead until smooth and elastic, about 5 minutes.\u00a0 Place in greased bowl; turn greased side up.\u00a0 Cover with damp cloth; let rise in warm place until double, 1 1\/2-2 hours.<br \/>\nPunch down dough; round up and let rise until almost double about 45 minutes.\u00a0 Punch down; cover and let rest 15 minutes.\u00a0 Lightly grease cookie sheet; sprinkle with cornmeal.\u00a0 Roll dough into rectangle, 15&#215;10 inches.\u00a0 Roll up tightly, beginning at one of the long sides.\u00a0 Pinch edge to seal, roll gently back and forth to taper ends.\u00a0 Place loaf on baking sheet.\u00a0 Make 1\/4&#8243; slashes across log at 2&#8243; intervals or make one slash lengthwise.\u00a0 Brush top of loaf with cold water.\u00a0 Let rise uncovered about 1 1\/2 hours.\u00a0 Brush with cold water.\u00a0 Heat oven to 375 degrees.\u00a0 Bake 20 minutes.\u00a0 Beat egg white and 2 T. water slightly; brush over loaf.\u00a0 Bake 25 minutes longer.\u00a0 Remove from cookie sheet; cool on wire rack.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>1 pkg. active dry yeast 1 1\/4 c. warm water 1 1\/2 t. salt 1 T. shortening 3 1\/2 -4 c. flour or unbleached flour 1 T. cornmeal Cold water 1 egg white 2 T. cold water Dissolve yeast in warm water in large mixing bowl.\u00a0 Stir in salt, shortening and 1\/2 c. of the [&hellip;]<\/p>\n","protected":false},"author":17,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_s2mail":"","footnotes":"","_links_to":"","_links_to_target":""},"categories":[114],"tags":[],"class_list":["post-14","post","type-post","status-publish","format-standard","hentry","category-breads"],"_links":{"self":[{"href":"http:\/\/wesselbest.com\/index.php?rest_route=\/wp\/v2\/posts\/14","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/wesselbest.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/wesselbest.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/wesselbest.com\/index.php?rest_route=\/wp\/v2\/users\/17"}],"replies":[{"embeddable":true,"href":"http:\/\/wesselbest.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=14"}],"version-history":[{"count":0,"href":"http:\/\/wesselbest.com\/index.php?rest_route=\/wp\/v2\/posts\/14\/revisions"}],"wp:attachment":[{"href":"http:\/\/wesselbest.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=14"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/wesselbest.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=14"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/wesselbest.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=14"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}