Baking up a Storm

Today was my catch up day for blog reading. As I perused my many online friends I came across a post over at Linda's blog for Freecycle. But along with the post came a recipe for Crusty French Bread. I already had a pot of soup on the stove and french bread sounded like a good thing to go along with it. So I gave it a try. It turned out great. Everyone in the family loved it.

Here is my finished product:

 

Crusty French Bread

Makes: 2 loaves

Ingredients

* 2 cups warm water
* 1 tablespoon yeast
* 1 tablespoon vegetable oil
* 1 tablespoon sugar
* 2 teaspoons salt
* 5-5 1/2 cups bread flour

Directions

1. Dissolve yeast in warm water (110 degrees) and sugar in large bowl; allow yeast to proof or foam (about 10 minutes). (I used quick acting yeast in a jar...made for Bread Makers, because that's what I had on hand)

2. Add salt, oil, and 3 cups flour; beat for 2 minutes.

3. Stir in 2 cups flour to make a stiff dough.

4. Knead until smooth and elastic, about 10 minutes.

5. Place in oiled bowl, turn dough to coat all sides, cover and let rise until doubled.

6. Punch down and divide in half.

7. Shape dough into two long slender loaves.

8. Grease and sprinkle with cornmeal either a French bread pan or large cookie sheet. (don't over-grease or over-sprinkle...the remaining grease and cornmeal will burn off when you cook it and fill your house with smoke....)

9. Place loaves in pan and cut diagonal gashes on top of each loaf (I use scissors).

10. Cover and let rise until doubled.

11. Bake at 375 degrees for about 30 minutes.

12. Note: You can sprinkle or spray water on the loaves during baking if you want a really crunchy crust.

P.S. It helped that years ago I had purchased this particular bread pan. I have moved it many times and now I finally have a use for it.