Another fine weekend around these parts. I saw 51* as a Sunday afternoon high!
Saturday we had our last Hand-E-Hands CFEL Club meeting. Christmas cheer was in the air. Members and Husbands enjoyed a bountiful potluck dinner of turkey and all festive Christmas trimmings. We filled boxes with goodies to give to neighbors and sent Christmas greetings to past Club members. The ladies did a gift exchange, and conducted the the last business meeting.
Back row: P.G., J’s Mom B, J.C. (neighbor in our cattle working crew).
Front row: R. VDB. and I.
A couple weeks ago I felt like French Bread Pizza. I have also been wanting to try to make my own French Bread. A few yeas ago I picked up Taste of Home’s Complete Guide to Baking. It is a beautiful book with a lot of tips, tricks and details. I found this recipe for Crusty French Bread.
My bread turned out beautiful. The Hubby and I both love it! Success on the first try. I tried this same recipe a second time. A keeper recipe for simple delicious bread.
1 package (1/4 ounce) OR 2 1/2 teaspoons Active Dry Yeast
1-1/2 C warm Water, divided
1 T Sugar
2 teaspoons Salt
1 T Butter, melted OR Extra Virgin Olive Oil
4 C All-Purpose Flour – The first time I used half White Whole Wheat Flour and half All-Purpose Flour sifted together. The second time I used half White Whole Wheat Flour, 1/4 Whole Wheat flour and 1/4 All-Purpose Flour sifted together. Both times I made this recipe 4 C of flour was too much. Next time I am going to add 3 1/2 C and read the dough from there.
In a large bowl, dissolve yeast in 1/2 cup water.
Add the sugar, salt, shortening, remaining 1 cup water and 3-1/2 cups flour. Beat until smooth.
Stir in enough remaining flour to form a soft dough. Do not knead.
Cover and let rise in a warm place for 1 hour or until doubled.
Turn onto a floured surface. Divide in half; let rest for 10 minutes.
Roll each half into a 10-in. x 8-in. rectangle.
Roll up from a long side; pinch to seal.
Place seam side down on greased baking sheets.
Cover and let rise until doubled, about 45 minutes.
Bake at 400° for 20-30 minutes or until lightly browned. Both times I made this bread it baked faster than I thought. After at 18-20 minutes I would start watching it close or it will brown too quick.
Remove from pans to wire rack to cool.
This french bread makes a fabulous sandwich and pizza. I have also made garlic bread and look forward to trying it in French Onion Soup too!