the Elwell Page

(Danish French Bread)
(from "A World of Breads" by Delores Casella)

The Danes, who seem to have an aversion to giving the name Danish to anything - good, bad, or indifferent - call this "French bread."

• 2 cakes yeast
• 1 cup scalded milk, cooled
  
• 2 eggs
• 3 tablespoons sugar
• 2 teaspoons salt
• 5 cups sifted flour

1. Dissolve the yeast in the cup scalded milk.
2. Add the eggs and sugar and beat thoroughly.
3. Sift in 4 cups of the flour and the salt and blend thoroughly. Use the other cup of flour as needed.
4. Turn the dough onto a floured board and knead until smooth and elastic.
5. Place in a buttered bowl, cover, and let rise until doubled.
6. Then punch it down and carefully press all the air out. Turn the dough onto a floured board and shape into 2 long loaves.
7. place on a buttered cookie sheet an brush with beaten egg.
8. Cover and let rise until doubled, about 30 minutes.
9. Bake in a 400 degree oven until done, about 20 to 25 minutes.