jw 1111
There are a number of good bread recipes, using various flours and ingredients, one of the simplest is ordinary French bread.It is possible to approximate, though not duplicate, the crusty country bread of France using American flours and home ovens. The clbuttic recipe calls for 4 ingredients only -- yeast, four, salt and water.
Groceries and ideas report and requestOn Tue, 3 Jan 2006, Melba's Jammin' Oh, wow, what a great buy. And oven cooked ribs are a great dish even if they aren't "real bbq". I like to cook mine low and...
To thicken and crispen the crust as the bread bakes some authorities suggest setting a large shallow baking pan of water directly on the floor of the oven ---the steam generated is claimed to be critical to the bread's texture. I do not bother with this.
Pain Ordinaire - plain French bread -----------------------------------------
1 & 1-2 tbs. active dry yeast
3-4 cup warm water (105 - 115 F)
1-2 tsp. salt
A Hot and Happy New Year and recipe requestOn Sun 01 Jan 2006 02:56:29a, Thus Spake Zarathustra, or was it Rhonda Anderson? Happy New Year, Rhonda! It sounds as though you're having summer temperatures like we do here in Central Arizona. Here are...
2 & 1-4 cups sifted all purpose flour
Glaze ------
1 egg white beaten with 1 tbs. cold water -------
Sprinkle the yeast over the water and let stand about 5 minutes, or until completely dissolved. Stir in the salt, then pour mixture into a large mixing bowl, with one cup of flour (this mixing and kneading can be done in a food processor much more quickly and easily) mix well and add another cup of flour, mix and add the remaining 1-4 cup of flour, mix well and thoroughly.
Examine the texture of the dough. If it seems soft and sticky (as it may if you attempt to make the bread in rainy or humid weather), add another 1-4 cup or so of sifted flour.
Remove dough to a clean, floured bread board or other flat surface upon which to knead the dough, knead well by hand at least 3 - 5 minutes. Adding flour to the work surface as needed to prevent the bread from sticking.
When finished kneading transfer the dough to a greased mixing bowl, turn dough in bowl so that it is lightly greased all over, cover with a clean, dry cloth, set in a warm place away from drafts and allow to rise until double in bulk between 1 & 1-2 - 2 hours.
Punch the dough down, turn onto a lightly floured board and knead briskly for 2 - 3 minutes until dough feels soft and springy.
Using the palms of your hands, roll the dough back and forth on the floured surface to form a chunky rope about 14 inches long, 3 inches wide by 2 inches high (can be placed in ordinary loaf pans). Ease onto an ungreased baking sheet, cover with a clean, dry towel and allow to rise until double in bulk -- about 1 hour.
Set a shallow baking pan on the oven floor and pour in water to a depth of 1 inch. Preheat oven to very hot (450 F); this will take about 10 minutes. Meanwhile, brush the bread well with the egg white glaze. Set it, on the baking sheet, on the middle rack of the oven and bake uncovered, for 1-2 hour, or until loaf is richly browned and sounds hollow when thumped with ´¿¬r fingers.
Remove the bread from the oven and cool to room temperature on a wire rack before cutting. Actually, this bread, like so many rustic breads,. tears better than it cuts. Simply tear into chunks and enjoy with a ripe camembert or brie and dry red wine. ---
There are 'quick' breads made without yeast or a period of 'rising' and other more elaborate breads with oils, milks, butters, eggs, herbs & spices, cheeses, fruits, veggies etc. etc. in them. Let us know if you are interested in any of these more complex breads. A Brioche is very nice but a real 'pain' to make, however i use a food processor and that makes it a lot easier. --- Joseph Littleshoes
