From the 04/10/01 Alumni Sandstorm
>>From: Annie Peterson Shiffer (69)

Re: French Bread Recipe
To: Marlene G. Hawk Register (71)
    Here's the recipe I have from Mr. Labrecque's daughter
Pierrette (69). We were classmates (69) and, later, life
guards together at GPM Pool. I tried the recipe once -- it
failed because I made the water too hot and the yeast
didn't like it. The recipe is written exactly as I
penciled it in 1967 and I don't know why the oven
temperature is "450 or less." Good luck!

        "Real French Bread"
Dissolve together:
2 1/2 C warm water
2 pkg yeast

Add and beat with a rotary beater until smooth:
2 T sugar
1 T salt
3 T butter
2 C flour

1 C flour. Beat.

Work in: 
2 1/2 to 3 1/2 C flour.
Knead until smooth and elastic (10 min).
Let rest until double (20 min).
Punch down.
Divide in half.
 1) Put halves into loaf pans (greased) or 
 2) Roll each half into 15" x 10" rectangle.
Beginning on 15" side, roll up, seal edges, and taper ends.
Place loaf on cookie sheet.
Brush with salad oil.
Cover loosely with plastic.
Refrigerate about 24 hours.
Let stand until room temperature while preheating oven.
With razor blade or sharp knife, make diagonal cuts on top 
(1/2" deep).
Place in hot oven (450*F or less) for 30 min. Cool. Eat.

Nowadays, we like using a bread machine and we have the
cost of a loaf of bread down to $75.00/loaf. Husband, Jeff,
calls it Cougar math. ;)

-Annie Peterson Shiffer (69)