Wednesday, November 5, 2008

French Bread

My good friend Kelli taught me how to make this bread in the beginning of the year. Even though it does take a bit of time, it is easy. I have had lots of success with it. (Except for the time that it tasted like I poured the whole jar of yeast into it, still not sure what happened there) Anyway, I hope everyone enjoys it as much as we do.

2 T yeast
2 T sugar
2 1/2 c warm water
3 c flour
1 T salt
2 T olive oil

-Mix first 3 ingredients together and let yeast rise
-Mix next 3 ingredients together in a large mixing bowl
-add liquid mix to flour mix
-Slowly add up to 3 more cups of flour
-let rise for 10 minutes and punch down, repeat 5 times
-shape into 2 long skinny loaves and bake @ 400 for 20-25 minutes

for a crispy crust, brush egg white over loaf before baking

This recipe makes 2 loaves but I usually half it and it turns out great


Grama Peechee said...

Hey Chele, I'm used to these abbreviations - tsp. & tbl. - what does the "T" stand for?

paul and mona said...

wow, that looks so good.
aunt mona

Saucy, T stands for Theresa. Theresa helped her with the recipe. If she gave you the actual measurements she wouldnt be able to hand down the family recipe from generation to generation without someone stealing her recipes now could she..
shoot, that is the cold medicine talking.
just kidding.
T means Ton. more is better. just add tons of it.
of course for me, this week, T stand for Theraflu. yeah, add some of that while you are at it.
just kidding

michele cabiness said...

T is tablespoon...t is teaspoon. Isn't this common knowledge? Or did I make it up?

paul and mona said...

no, i have heard of that. Table and tea...
i also beleive that this smaller measurements are subject to ones taste. that is why T and t replaced 'pinch'
anyway, those are my thoughts.

paul and mona said...

i am trying this with the stew for tonight