French Bread for Loaves or Rolls

Sprinkle yeast in 1/2 cup warm water, stir to dissolve and set aside.

Combine remaining water, salt, sugar, shortening and milk powder and 2 cups flour in a large mixing bowl until smooth.

Add yeast mixture and enough remaining flour, a little at a time, to make a dough that leaves the side of the bowl.

Turn out onto floured board, knead until smooth and elastic, about 10 minutes. Cover and let rise until double, about 1 hour.

Punch down and divide in half. Round up each piece into a ball and let rest 10 minutes.

Form into long loaves, place on greased baking sheets. Let rise until double, about 45 minutes.

Slash top and bake at 400 degrees for 25 to 30 minutes or until done.

For a chewy crust, spray water into oven when the loaves go in and again partway through the baking to create steam.

NOTES : You can also make this dough into french rolls.

For dinner size rolls, divide dough in half, then divide each half into 8 pieces. Form each roll into an oblong, let rise. Before baking, slash once, brush with egg wash and sprinkle with sesame or poppy seeds, if desired. Bake for about 20 minutes or until done.

For french dip rolls, divide into 10 pieces, form into long rolls and let rise. Before baking, slash 3 times, brush with egg wash. Bake for about 25 minutes or until done.