Granny's Albertson French Bread
1 1/4 cup warm water
1 packet active dry yeast
1 tablespoon C&H Pure Cane Granulated Sugar
1 tablespoon shortening, melted
1 1/2 teaspoon salt
3 1/2 cups flour
1 beaten egg
1 tablespoon sesame seeds
Pour warm water (105° to 115°F) into a large bowl; sprinkle yeast over top.
Stir in sugar, shortening and salt. Add flour, 1/2 cup at a time, until mixture
forms a soft dough. Knead until smooth, about 5 minutes; leave covered with a
tea towel in a warm place; allow to rise for at least 60 minutes or until
doubled in bulk. Preheat oven to 350°F. Meanwhile generously grease a 9 x 5 x
3-inch loaf pan; punch down to press out air; place in pan. Allow to rise for
about 60 minutes or until doubled in bulk. Slash the top diagonally in two or
three places, brush with egg, sprinkle with sesame seeds. Bake for 30 minutes or
until golden brown. Bread will make a hollow sound when tapped.
1527
Troops
of the
Holy Roman Empire
attack
Rome
, imprison Pope Clement VII—the end of the
Italian Renaissance. Castiglione writes The Courtier. The Medici family
expelled from
Florence
.