Buttermilk French Bread

Buttermilk French Bread

by Ernest Freeman

2 pkgs yeast

1 1/2 c. warm water

 6 1/2-7 c flour

2 T. sugar

1 1/2 t. salt

2 T. soft shortening

2 c. buttermilk

Heat buttermilk to lukewarm. In another large bowl, add yeast to warm water.  Let stand for 5 minutes to soften.  Add 1/2 the flour, warmed buttermilk, sugar and salt.  Beat until smooth.  Add more flour and the shortening.  Mix until the dough is quite stiff and bowl is clean.  Place smooth side down on lightly greased bowl.   Turn once to grease all sides.  Cover and let raise to double in bulk.  Divide and shape into loaves. Pat dough into a 6 inch x 12 inch rectangle.  Starting at the wide side, roll up tightly.  Punch sides of dough into roll and turn to bottom.  Taper ends by placing palms of hands on sides of each shaped piece of dough.  Roll back and forth on board.  Place loaves on baking sheet.  Let raise to double bulk.  After 20 minutes, make 3 or 4 diagonal slashes 1/4 inch deep on top of each loaf.  Brush with warm water.  Repeat just before baking.  Bake at 400ºF for 35-40 minutes.  Cool on rack.