French Bread #3
| Yield: | 16 Servings |
| Categories: | Breads |
| 1/2 | c | Plus |
| 2 | c | Warm (about 100-110f) water |
| 7 | c | Flour; approx, (bread flour is best; but A.P. will do in a pinch) |
| 1 | tb | Salt |
| 2 | pk | Active dry yeast |
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| Yield: | 16 Servings |
| Categories: | Breads |
| 1/2 | c | Plus |
| 2 | c | Warm (about 100-110f) water |
| 7 | c | Flour; approx, (bread flour is best; but A.P. will do in a pinch) |
| 1 | tb | Salt |
| 2 | pk | Active dry yeast |