Happy to offer the recipe!
French Bread
8 c. unbleached flour
2 tblsps. dry yeast (or two of those little packets)
2 tblsps. sugar
2 1/2 tsps. salt
2 tblsps. lard
3 c. warm water
In a large bowl combine dry ingredients. With your fingers rub in the lard until you can't find any pieces larger than a pea. Make a well and pour in the warm water. Mix well, then turn out on a well-floured board and knead until the dough is soft, but elastic, usually about 5 to 8 minutes, depending on how athletic your kneading is!
Leave dough on floured board and cover with a damp dish cloth. Let rise for 40 to 60 minutes (high humidity causes a more rapid rise). Punch down, make a log of the dough, and cut off appropriate amounts, which depends on the size loaves you want. Shape the loaves and place in French bread pans, or on flat baking sheets. Make shallow cuts in the loaves' tops. Cover with the damp cloth, and let rise for roughly a half hour (again, this depends on the warmth of the kitchen and the humidity.)
Bake at 375 degrees for 40 minutes for large loaves, 30 minutes for smaller ones. The loaves are done when golden brown and sound hollow when tapped.
For freezing, put in plastic freezer bags after loaves are thoroughly cool and place in freezer. To thaw, about two hours before needed, remove from bag, wrap tightly in foil. When thawed, slice, replace in foil, and put into a 150 degree oven for about 15 minutes.
