French Bread Roll-Up
1 3/4 cups warm water
1 package of active yeast
3 Tbsp melted shortening
1 Tbsp salt
Corn meal
4 cups sifted flour
1 egg white with 2 Tb
sp water
1 package of cream cheese
1/2 to 2/3 cup of Granny M's Hot or Mild Pepper Jelly
Pour 1 3/4 cups water in bowl. Sprinkle yeast in while stirring vigorously. Add shortening, salt and flour gradually. Beat until smooth. Mix with hands only if necessary. Turn onto lightly floured board. Knead only until dough is smooth. Put dough in lightly greased bowl, turning once to grease top. Cover with damp cloth in warm place and let it set for 1 1/2 hours or until doubled in size. Press down and turn onto board and knead to remove bubbles. Shape into long oval. Slice lengthwise to make 2 loaves. Roll each loaf into 8x10 rectangle. Spread lightly with cream cheese over surface of dough and then spread Granny M's Pepper Jelly over surface. Roll up each triangle toward you, beginning with the wide side. Roll tightly and pinch ends and edges until sealed. None of the filling should leak out. Place loaves on lightly greased corn meal sprinkled baking sheet, brush surface of loaves with water. Let stand uncovered for 1 1/2 hours. Slice three to five 1/4" slices and space them 2" apart on baking dish. Brush with egg white water and glaze. Sprinkle with corn meal. Bake at 425 degrees for 10 minutes. Remove from oven, brush again with egg white mixture and reduce temperature to 375 degrees. Bake again for 20 to 25 minutes until golden brown.
Serves many
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