Posted by: tinkande | February 11, 2009

Hey, Nice Carbs!

My roommate likes carbs.  His favorite bumper sticker of all time?

I Heart Carbs

Today he’s making french bread.  I guess that’s because he’s French Canadian.  He’s made French Bread before, and he usually uses the recipe from The Book of Bread by Judith and Evan Jones.  Despite the positive results of the recipe from the Joneses, he decided to try out a new style from http://www.AllRecipes.com so Betty wouldn’t feel left out.

Voulez-vous manger avec moi, ce soir?

Voulez-vous manger avec moi, ce soir?

French Bread

Submitted to Allrecipes.com by Jean Hall

Ingredients
* 6 cups all-purpose flour
* 2 1/2 (.25 ounce) packages active dry yeast (or 5 teaspoons)
* 1 1/2 teaspoons salt
* 2 cups warm water (110 degrees F/45 degrees C)
* 1 tablespoon cornmeal
* 1 egg white
* 1 tablespoon water

Directions

In a large bowl, combine 2 cups flour, yeast and salt. Stir in 2 cups warm water, and beat until well blended using a stand mixer with a dough hook attachment. Using a wooden spoon, stir in as much of the remaining flour as you can.

On a lightly floured surface, knead in enough flour to make a stiff dough that is smooth and elastic. Knead for about 8 to 10 minutes total. Shape into a ball. Place dough in a greased bowl, and turn once. Cover, and let rise in a warm place until doubled.

Punch dough down, and divide in half. Turn out onto a lightly floured surface. Cover, and let rest for 10 minutes. Roll each half into large rectangle. Roll up, starting from a long side. Moisten edge with water and seal. Taper ends.

Grease a large baking sheet. Sprinkle with cornmeal. Place loaves, seam side down, on the prepared baking sheet. Lightly beat the egg white with 1 tablespoon of water, and brush on. Cover with a damp cloth. Let rise until nearly doubled, 35 to 40 minutes.

With a very sharp knife, make 3 or 4 diagonal cuts about 1/4 inch deep across top of each loaf. Bake in a preheated 375 degrees F (190 degrees C) oven for 20 minutes. Brush again with egg white mixture. Bake for an additional 15 to 20 minutes, or until bread tests done. If necessary, cover loosely with foil to prevent over browning. Remove from baking sheet, and cool on a wire rack.

Notes:

The amount of active dry yeast in the list of ingredients is irritatingly confusing, and we just used 5 teaspoons as suggested by one of the reviews at allrecipes.com.

My roommate believes that egg washes ruin the bread.  “Egg Washes Suck” would make another great bumper sticker.

We put a roasting pan full of water on the bottom rack of the cold oven and we still haven’t taken it out yet.  This makes the bread nice and crusty.  Just the way Canucks (at least one of them, anyway) like it.

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Responses

  1. HALF French Canadian!

  2. Maybe you should try a 1/2 French baquette, and 1/2 Irish soda bread. Now THAT would be impressive.


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