Munchie Monday!
Crusty French Bread
This following recipe is for a rustic, artisan bread. The dough can be shaped however you like, round loaves, oblong loaves, individual buns, anyway you like. We have stirred it up and used it immediately for fry bread with great success as well. It may be made using all-purpose flour or a combination of whole-wheat and all-purpose. We haven't tried the recipe using only whole-wheat, but it may work with that also. Don't let the multiple raising times prevent you from making this bread in your own home. Really, it is just too easy to make. It is the perfect accompaniment to soups and makes perfect garlic bread to go alongside a number of Italian dishes. This bread is also amazing as breakfast toast. Just remember that due to the absence of sugar, it won't brown up as much as traditional bread does. Those on a restricted diet will also appreciate the absence of sugar and oil in this recipe.
8 C. flour
1 T. salt
3 t. SAF yeast (2 pkg. of active dry)
3 C. hot water (110-115 degrees)
1 egg white
Stir flour, salt, and yeast together. Stir in flour until completely mixed. You will most likely need to finish working the flour in by hand on a well-floured pastry cloth or directly on the counter. If using the counter, make certain that it is well-floured. Knead just enough flour, one Tablespoon at a time, just until the dough doesn't stick to your fingers. Place into a well-greased crock/glass bowl. Cover and allow to rise in a warm place 90 minutes. Punch down into a quarter circle and let rest 30 minutes. Shape into loaves or buns, gently press top and bottom into cornmeal, place on cookie sheet, and allow to raise another 45-60 minutes. Brush each loaf/bun with egg white. Using an extremely sharp knife, slash the tops of the loaves/buns---don't cut too deeply. Bake at 425 for 15 minutes - turn down to 375 and bake another 25 minutes or until it sounds hollow when thumped.
Must confess, this bread is really enjoyable slathered with butter when it is fresh from the oven. We ate an entire loaf as soon as it came out of the oven the first time we made this recipe. However, if you take an afternoon and make several batches, it will store in the freezer very well too. (Good luck getting it there) We are doing that very thing this afternoon at our house. Made into buns, it is perfect for sandwiches. This bread is best served within a 24 hour period, unless it has been stored in the freezer. To thaw, remove from freezer at least four hours prior to serving and thaw on counter. You can warm it in the oven just before serving if desired.
sandwiches made with Crusty French Bread
Other ideas for this bread that we are wanting to try are: sliced thick for French Toast, shaping into breadsticks, hollowing round loaf out to use as a serving "bowl" for nacho cheese dip.
This following recipe is for a rustic, artisan bread. The dough can be shaped however you like, round loaves, oblong loaves, individual buns, anyway you like. We have stirred it up and used it immediately for fry bread with great success as well. It may be made using all-purpose flour or a combination of whole-wheat and all-purpose. We haven't tried the recipe using only whole-wheat, but it may work with that also. Don't let the multiple raising times prevent you from making this bread in your own home. Really, it is just too easy to make. It is the perfect accompaniment to soups and makes perfect garlic bread to go alongside a number of Italian dishes. This bread is also amazing as breakfast toast. Just remember that due to the absence of sugar, it won't brown up as much as traditional bread does. Those on a restricted diet will also appreciate the absence of sugar and oil in this recipe.
8 C. flour
1 T. salt
3 t. SAF yeast (2 pkg. of active dry)
3 C. hot water (110-115 degrees)
1 egg white
Stir flour, salt, and yeast together. Stir in flour until completely mixed. You will most likely need to finish working the flour in by hand on a well-floured pastry cloth or directly on the counter. If using the counter, make certain that it is well-floured. Knead just enough flour, one Tablespoon at a time, just until the dough doesn't stick to your fingers. Place into a well-greased crock/glass bowl. Cover and allow to rise in a warm place 90 minutes. Punch down into a quarter circle and let rest 30 minutes. Shape into loaves or buns, gently press top and bottom into cornmeal, place on cookie sheet, and allow to raise another 45-60 minutes. Brush each loaf/bun with egg white. Using an extremely sharp knife, slash the tops of the loaves/buns---don't cut too deeply. Bake at 425 for 15 minutes - turn down to 375 and bake another 25 minutes or until it sounds hollow when thumped.
sandwiches made with Crusty French Bread
Other ideas for this bread that we are wanting to try are: sliced thick for French Toast, shaping into breadsticks, hollowing round loaf out to use as a serving "bowl" for nacho cheese dip.