French Immigrants

A Tough Journey To the Land of Opportunity

France population

There are 65.44 million people living in France today.

language

Most of the french people speak french.

clothes

French people wear cotton shirts ,pants , and brimmed hats .

Foods

French meat pie ,fruit tars ,salad dressing ,and tomato juice.

Music

Over the rainbow and feelings .

Traditions

Yodleling competition and beauty contest .

Interesting Facts

  1. Nearly 20% of the territory of France is outside of Europe.
  2. There are between five and 6 million handicapped people in Europe.
  3. France was founded in 843.

Immigrant Facts

  1. The main reason why these immigrants came to America was because they needed money and food.
  2. 1820-1900.
  3. The father went first to make money to send back to the family so they all could come over.
  4. They settled in the mouth of Mississippi.

Departure Facts

  1. They did not know the English language and they had to face discrimination.
  2. France has had only three Presidents in the past thirty-two years and the Statue of Liberty was a gift from France.
  3. The sun never sets in France.

Famous French People

  1. Tony Parker
  2. Thierry Henry
  3. Zinedine Zidance

History of France

A disrupted territorial and dynastic claims between France and England led to the 100 Years War from 1337 to 1453.
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French Bread Recipe

"A crisp, crunchy crust and slightly chewy center make this bread as traditional as the breads served in France."

INGREDIENTS:

6 cups all-purpose flour

2 1/2 (.25 ounce) packages active dry

yeast

1 1/2 teaspoons salt

2 cups warm water (110 degrees F/45

degrees C)

1 tablespoon cornmeal

1 egg white

1 tablespoon water

DIRECTIONS:

1.In a large bowl, combine 2 cups flour, yeast and salt. Stir in 2 cups warm water, and beat until well blended using a stand mixer with a dough hook attachment. Using a wooden spoon, stir in as much of the remaining flour as you can.

2.On a lightly floured surface, knead in enough flour to make a stiff dough that is smooth and elastic. Knead for about 8 to 10 minutes total. Shape into a ball. Place dough in a greased bowl, and turn once. Cover, and let rise in a warm place until doubled.

3.Punch dough down, and divide in half. Turn out onto a lightly floured surface. Cover, and let rest for 10 minutes. Roll each half into large rectangle. Roll up, starting from a long side. Moisten edge with water and seal. Taper ends.

4.Grease a large baking sheet. Sprinkle with cornmeal. Place loaves, seam side down, on the prepared baking sheet. Lightly beat the egg white with 1 tablespoon of water, and brush on. Cover with a damp cloth. Let rise until nearly doubled, 35 to 40 minutes.

5.With a very sharp knife, make 3 or 4 diagonal cuts about 1/4 inch deep across top of each loaf. Bake in a preheated 375 degrees F (190 degrees C) oven for 20 minutes. Brush again with egg white mixture. Bake for an additional 15 to 20 minutes, or until bread tests done. If necessary, cover loosely with foil to prevent over browning. Remove from baking sheet, and cool on a wire rack.