FRENCH BREAD TODAY

Yes, today I am trying another French bread recipe...I had to trace this one back to the one that is called Grandma's French Bread...follow the link and you will see good pictures.  I really liked the texture of the dough and how easy it was to mix....caution!  just add the flour a small amount at a time...a different day makes a difference in how much four you mix in.  It was amazing how much it would rise in 10 minutes.  I must say....I forgot how many times I let it sit and raise...4 or 5.  It made two beautiful loaves.  And guess what?  I followed the recipes.  On one blog with this recipe, it gives the caution about adding flour...I learned something.  Anyway, it is in the oven ---cooking---testing to come.

http://www.thesisterscafe.com/2008/02/grandmas-french-bread


Review tomorrow or after the bread is gone.

Almost like French Bread Recipe

Almost Like French Bread

Yield: 1 loaf

Ingredients:

2 1/2  to 3 cups All Purpose Flour ( start with 2 1/2)(how much you use depends on the weather)
1 packet Rapid Rise Yeast
1 Tablespoon sugar
3/4 teaspoon Salt
1 cup Warm Water

3 to 6 Tablespoon warm water (to use if dough is to stiff while mixing)
1 Tablespoon melted butter for brushing top
Extra flour to keep hands from sticking to dough
 

Directions:

Prepare oven for proofing dough: Turn oven on to very low temp.  Let warm slightly, then turn off.  Keep door closed to hold the warm temp.

In the bowl of your stand mixer pour warm water {110-115 degrees} and sprinkle in one packet of rapid rise yeast and sugar.   Let the yeast bloom for 2 to 5 minutes.
Meanwhile, in a medium bowl measure and mix the flour with the salt.
Stir the flour into the yeast-water until just combined. Using a dough hook, mix until the dough is smooth and tacky.  OR mix and knead by hand for a few minutes.
Form the dough in to a ball and toss it back in the same bowl.  Place a damp towel over top and place the bowl in a warm area to rise, double in size. For proofing dough- -- place dough in warm oven...no heat on.
Punch down, form into a long log on greased cookie sheet or place in greased dutch oven.  Slash the top of your loaf and let rise again (about 20 - 25 - 30  minutes). Remove from proofing oven and gently brush the top with melted butter.  Preheat the oven to 400 degrees. Place loaf into hot oven and set the timer for 40 to 45 minutes.