French bread

Image courtesy magazineart.org.

I've made four batches of this bread since I first tried it out a couple of weeks ago. People, you have to try it. You don't even have to knead—you just stir up the dough every ten minutes for an hour or so. This has the wonderful effect of helping my kitchen get clean at the same time—because, you know, I'm in there anyway.

Changes I've made are to use oil instead of shortening, and to start with fairly hot water and add instant yeast later, with the flour. If I'm feeling lazy, I'll mix it up in the KitchenAid and just turn it on every ten minutes to stir. To shape the loaves, I don't roll the dough flat, I just roll and stretch it into big sausages. And don't skip the egg wash—it makes it really pretty. I also love to sprinkle sesame seeds on top before baking.

1 comment:

  1. I need to try that. The only bread recipe I ever make is the same old one from the "Kelli's House" blog from 100 years ago. I like to make about 5 loaves and then freeze 4. This one sounds good.