Friday, April 20, 2007

French Bread


I love making bread and every now and then it turns out "perfect". Today was such a day-it rose nicely, the texture was just right and when it came out of the oven, you almost hate to cut into it, because it is so "pretty". LOL!! If you like making bread here is the recipe. It's almost fool-proof!

French Bread

8 to 9 ounces hot tap water
2 tsp active dry yeast
1 1/2 tsp salt
2 tbl vegetable oil (I use canola)
2 tsp sugar
3 cups bread flour
Mix all ingredients in a large bowl in the order given. Mix will and then turn out onto floured counter and kneed until elastic and smooth. Place in lightly greased bowl and allow to raise 1 hour or until double in bulk. Punch down. Let rest for 10 minutes. Turn out on a lightly floured counter and kneed lightly. Shape into a long loaf and place on a greased cookie sheet. Brush top with 1 beaten egg mixed with 2 tbl milk and then sprinkle with sesame seeds. Make shallow slashes at 1-2" intervals (depending on how thick you want the slices). Let raise in a warm place until double in bulk (about 30 minutes). Bake in 375 degree oven 25 minutes or until golden brown.
Enjoy! Ü
On a stamping note...I have been sooo busy! Between buying a car where the dealers lied repeatedly to us (note to those in NE, do NOT buy from Anderson Ford in Grand Island!!), Benjamin's track meets and getting ready for our church's salad buffet tomorrow nite for which I am the coordinator (so far we have 381 ladies coming!), there hasn't been much time to stamp. Oh and I have 5 jar orders with different styles, but similar to the plum and moss one I made. I will post a pic of them when I get them all done...3 down and 2 to go. Ü
Hope you all are having a beautiful spring day!


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