Here's a reproduction of a recipe from a 1955 cookbook published by the Culinary Institute of America. They call it "French Bread". Enjoy!
https://www.youtube.com/watch?v=M0Nxzql6ueQ
Here's a reproduction of a recipe from a 1955 cookbook published by the Culinary Institute of America. They call it "French Bread". Enjoy!
https://www.youtube.com/watch?v=M0Nxzql6ueQ
video and a good choice of music. I agree with his assessment; a lot of work for a simple white bread. IMO it is easily beat, and much more easily accomplished, with CLAS and a bread machine that bakes hot...
I'm still wondering why they called it "French" bread. Maybe they mean "American stereotyped but feeble idea of what a baguette is"?
It's all about appearances...