I finally made French Bread from The Wise Encyclopedia of Cookery. The author uses the term French Bread and Vienna Bread interchangeable. I think there's a difference between the two breads but don't know what. The bread is brushed three times with egg/water wash -- once before second rise & twice while baking. Thus, the crust is absolutely gorgeous. This cookbook was published in the early 1970s, and the bread is too salty for my 2020 tastebuds. I made the decision not to reduce the salt, because I wanted to replicate what I had served at dinner parties in the 1980s. People really loved it then, which goes to show we were all eating too much salt in the good old days. I made it in the food processor, as I did then. The difference is that I used bread flour today, instead of the AP recipe calls for. That used the last of my expiration date 2018 bread flour. I had to add a fair amount of water to the dough, which I never had to do with AP flour. But I'm pleased with the crumb, so no harm done.
BakerAunt, this cookbook has a recipe for Limpa!Below is a list of the ingredients, which Mike says we're able to post, in that it's only the instructions that are copyrighted. In case you want to compare and contrast.
LIMPA (from The Wise Encyclopedia of Cookery)
1 tsp granulated sugar
1/4 cup lukewarm water
2 tsp. caraway seed
1 tbsp salt
1 package dry granular yeast or 1 cake compressed yeast
1/3 cup brown sugar or dark molasses
2 tsp grated orange rind
1 1/4 cups milk, scalded
1/2 cup water
3 1/4 cups sifted all-purpose flour
3 tbsp melted shortening
3 cups sifted rye flour
