MICHELLE'S FRENCH BREAD

This recipe makes two loaves.

Scald 1/2 cup milk, then set aside to cool.
While milk is cooling, melt 1 1/2 tablespoons of butter and 2 tablespoons
of sugar, then add one cup of water.

Dissolve 1 tablespoon of yeast in 1/4 cup lukewarm water, let rest for ten
minutes, then mix with the now lukewarm milk and the butter/sugar/water mix.

Add liquid mixture to 4 cups of flour that has been mixed with 2 teaspoons
of sugar and 2 teaspoons of salt.

DO NOT KNEAD!!!!  (One of the benefits of this recipe)
Michelle says: "This is hard to completely mix so I do mix with my hands
until it is uniform"

Let rise for 2 hours (the dough will be SOFT)

Form into 2 loaves - may meed to lightly flour coat the board because the
dough is a bit wet/soft/sticky.

Let rise for 45 minutes to one hour.

Bake at 375F for 25-35 minutes.

Five minutes before done brush with egg white OR put a pan of water in the
oven while the bread is baking.

Much love,

Michelle Puryear