Wednesday, August 24, 2011

My New Bread Fetish

(Honey Wheat Bread & French Bread from my Kitchen)
I have determined this past month that I am no longer spending money on bread besides the occasional hotdog or hamburger buns we use. Stretching that food budget is getting ridiculous and as much as the man in my life loves his precooked processed foods, homemade is a healthier, cheaper option sometimes. So, I started with easy recipes for honey wheat bread  and french bread to get my confidence up for baking. They turned out wonderful and there is nothing better than the smell of fresh bread filling up your kitchen. They don't last as long as store bought, but I haven't had to worry about that since the loafs get eaten in about as much time as it takes to make them.:) So to spread the word of the awesomeness of bread making I want to post the french bread recipe for everyone. (Also if you look at the bottom of my page you'll find a link to Supercooks.com it is the best recipe website I have found because it searches for recipes from the supplies you have in your house and you can exclude items you don't have.)
Here's the recipe:
Homemade French Bread 
(makes 1 loaf)

Ingredients
1 package active dry yeast
1 cup WARM (not hot) water (110 degrees to 115
degrees, Hint: Hot water kills yeast)
2 tablespoons sugar
2 tablespoons vegetable oil
1 1/2 teaspoons salt
3 cups all-purpose flour
Cornmeal
1 egg white
1 teaspoon cold water


1. In a large mixing bowl, dissolve yeast in warm water. Add the sugar, oil, salt and 2 cups flour. Beat until blended. Stir in enough remaining flour to form a stiff dough.
2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down; return to bowl. Cover and let rise for 30 minutes. (Flour your hands it gets sticky)
3. Punch dough down. Turn onto a lightly floured surface. Shape into a loaf 16 in. long x 2-1/2 in. wide with tapered ends. Sprinkle a greased baking sheet with cornmeal; place loaf on baking sheet. Cover and let rise until doubled, about 25 minutes. (A warm damp dishtowel works good for covering)
4. Beat egg white and cold water; brush over dough. With a sharp knife, make diagonal slashes 2 in. apart across top of loaf. Bake at 375 degrees F for 25-30 minutes or until golden brown. Remove from pan to a wire rack to cool.
     See easy I hope more people try this at home. Enjoy:)























































               

2 comments:

  1. I love making bread. But for some reason I always get a doughy center. :(

    ReplyDelete
  2. I stick something, whether a knife or toothpick in the center to check. If it doesn't come out clean, I stick it back in for 3 to 5 minutes till it comes out clean.

    ReplyDelete