1 c. hot water
3 tbsp. sugar
2 tbsp. butter
1 pkg. yeast, dissolved in 1/4 c. warm water
1 1/2 c. starter
4 to 5 c. flour
2 tsp. salt

Pour the hot water over the sugar and butter. Stir to melt the butter, then cool to lukewarm. Add the yeast, starter, salt, and 2 cups of flour. Beat until smooth with a wooden spoon. Add just enough of the remaining flour to make a firm, but not stiff, dough. Turn onto a floured board and knead thoroughly, for about 10 minutes. Place in a greased bowl, cover with a clean cloth, and let rise until doubled.

Punch down, and let rise again for 30 minutes. Turn out again on a floured board and let rest for 10 minutes, before shaping. dough may be shaped into an oval loaf, round loaf, long, thin loaf, or may be placed in a loaf pan that is greased well, and sprinkled with flour or cornmeal.

This recipe makes 2 good sized French bread shaped loaves. Let rise until double and bake at 400 degrees for about 30 minutes, until golden brown. Bread may be slashed with a very sharp knife just before baking. For a crispy crust, brush on a mixture of one egg white and one tablespoon of cold water repeatedly while baking.

NOTE: This recipe also makes delicious rolls. Shape into 12 rolls after the first rising and place on cookie sheets that have been greased and sprinkled with flour or cornmeal. Cover and let rise again until doubled. Bake at 400 degrees for 15-20 minutes, until brown.

This is an extremely easy recipe that Samantha, who is 6 years old, enjoys making. If you follow the directions you'll have wonderfully tasting home-baked bread that even a child can bake, from start to finish.