More About Bread

November 14, 2006 @ 6:45 am | Filed under: Food

Well, the great success of the Carnival of Breadmaking sure did come as a shock to me. Lots of traffic. People love bread!

Here are some more recipes, contributed by my wonderful readers. I’m going to put them in separate posts for easy reference, and I’ll link them from the Carnival as well. Check the bottom of the Carnival post for new links to more contributors. Don’t miss the little present Danielle Bean shared with us as a postscript to the bread conversation!

Here’s a recipe from loyal reader Haley. Thanks so much for sharing it, Haley. We can’t wait to try it.

EASY FRENCH BREAD – 2 LOAVES

  • Dissolve
    in small bowl (I use a pyrex measuring cup for easy pouring later on).
    For the yeast to completely dissolve, wait about 10 minutes.
  • 2 package (or 4 1/2 tsp) yeast
  • 1/2 c warm water
  • 1/2 tsp sugar
  • Combine in separate bowl:
  • 2 Tb sugar
  • 2 Tb shortening
  • 2 tsp salt
  • 2 c boiling water
Cool
this mixture to lukewarm (hot water kills yeast, so make sure to let it
cool for several minutes) and then add yeast mixture and stir together.
  • Stir in 8 cups of flour and mix well. 
  • Knead
    on a floured surface for 10 minutes or until smooth and elastic– this
    can be done by hand or with a mixer and dough hook.  If it’s too
    sticky, just add flour a few tablespoons at a time.  Place in a large greased
    bowl, then flip over so both
    sides are covered with Pam. Cover with kitchen towel and let rise until
    doubled (probably an hour or more, if my memory is correct).
  • Punch down and let rest 15 minutes.  Divide in half.  On floured surface, roll
    each half into a 12×15" rectangle, then roll into a 12 inch long loaf. 
  • Place
    loaves on greased cookie sheets and make 4-5 diagonal slashes with a knife
    across the top (think classic baguette look). Let rise again until
    doubled in size.
  • Mix together 1 egg and 2 Tb milk and brush on top and sides of bread.  If desired, sprinkle on poppy seeds or sesame seeds.
  • Bake at 400 degrees for 20 minutes.

Haley adds: "I’d love to see more pictures of different recipes as you and your kiddos continue your bread-making adventures.  Happy baking!"


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Comments

2 Responses | | Comments Feed

  1. Well, you’ve inspired me to take out my bread machine! I’ve made 2 loaves. I am going to try to make REAL bread soon! My future daughters-in-law will thank me, if I teach my boys to cook!

  2. Ack! After promising I would do so, I forgot to link to your breadmaking posts! I deserve to be whacked upside the head with a stale baguette. Except that when I have a fresh baguette in the house, it’s never around long enough to get stale. So feel free you use your hand.