Creating memories in the kitchen...One meal at a time.

Friday, October 16, 2009

French Bread

My latest kick has been making bread. Maybe it's something about the cool mornings and fresh autumn air that makes me want to bake and fill my house with warm, yummy smells. I found this recipe at Sister's Cafe and it's so great. This bread is soft and tender and just perfect for a variety of recipes or just to go along with some fabulous italian or a bowl of creamy soup. It's one of those recipes that you can multi-task and be making the other part of dinner at the same time. It was really simple and uses everyday ingredients you probably already have. This recipe makes two delicious loaves so you can give one to a friend or use it in one of these delicious recipes :

South of the Border Sandwiches

Grandma’s French Bread

2 ¼ c. warm water

2 T. sugar

1 Tbsp yeast

1 Tbsp salt

2 Tbsp oil

5 ½ -6 cups flour-stirred before measured

First dissolve sugar and yeast in the warm water. Let this proof—or sit for a few minutes until it bubbles. Then add salt, oil and 3 cups of flour and beat well (At this point I switch to my dough/kneading attachment on my Bosch mixer) Add in 2 1/2 -3 more cups of flour. The dough should clean off the sides of the bowl and not be too sticky. Knead for a few minutes. Leave the dough in the mixer to rest for 10 minutes and then stir it down (turn on your mixer for 10 seconds) and then allow to rest another 10 minutes. Repeat for a total of 5 times. Then turn dough onto a floured surface and knead it 2 or 3 times to coat with flour. Divide into 2 equal parts. Roll each part into a 9x13 rectangle. Roll dough up, starting from long edge of loaf to seal. Arrange seam side down on large baking sheet that’s been sprinkled with corn meal, allowing room for both loaves. Repeat with second part of dough. With a sharp knife, cut 3 gashes at an angle on the top of each. Cover lightly; allow to rise 30 minutes. Brush entire surface with egg wash (one egg beaten slightly with 1 Tbsp of water). If desired, sprinkle with sesame seads. Bake for 30 minutes at 375. Cool on racks

NOTE: For a crustier loaf, a pan of hot water may be set on bottom of oven while bread is baking.

Posted by: Sallie
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annebabe said...

I'm with you, I've been craving bread a lot lately too. Must be those crisp fall mornings. :) Thanks for the post, I'm always on the look-out for a great new french bread recipe.

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