Food recipes
French Country Bread
French Country Bread Ingredients: leavening agents, yeast, baker's, active dry water, bottled, generic wheat flours, bread, unenriched leavening agents, yeast, baker's, active dry water, bottled, generic wheat flour,...
French Country Bread
Ingredients:
leavening agents, yeast, baker's, active dry
water, bottled, generic
wheat flours, bread, unenriched
leavening agents, yeast, baker's, active dry
water, bottled, generic
wheat flour, white, all-purpose, unenriched
wheat flours, bread, unenriched
salt, table
Directions:
The night before baking the bread prepare this starter: In a medium sized non-metal mixing bowl dissolve 1/2 teaspoon active dry yeast in 1 cup warm water.
Add 1 1/2 cup bread flour and mix well.
Cover and let sit overnight at room temperature.
The next day: In a large mixing bowl, dissolve the 2 teaspoons yeast in the 2 cups warm water.
Add the starter mixture, the whole wheat flour, 3 cups bread flour and the salt; stir until well combined.
Add the remaining bread flour, 1/2 cup at a time, mixing well after each addition.
When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil.
Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
Grease two 9x5 inch loaf pans.
Deflate the dough and turn it out onto a lightly floured surface.
Divide the dough into two equal pieces and form into loaves.
Place the loaves into the prepared pans.
Cover the loaves with a damp cloth and let rise until doubled in volume, about 45 minutes.
Preheat the oven to 425 degrees F (220 degrees C).
Bake in the preheated oven for about 30 minutes or until the top is golden brown and the bottom of the loaf sounds hollow when tapped.
Ingredients:
leavening agents, yeast, baker's, active dry
water, bottled, generic
wheat flours, bread, unenriched
leavening agents, yeast, baker's, active dry
water, bottled, generic
wheat flour, white, all-purpose, unenriched
wheat flours, bread, unenriched
salt, table
Directions:
The night before baking the bread prepare this starter: In a medium sized non-metal mixing bowl dissolve 1/2 teaspoon active dry yeast in 1 cup warm water.
Add 1 1/2 cup bread flour and mix well.
Cover and let sit overnight at room temperature.
The next day: In a large mixing bowl, dissolve the 2 teaspoons yeast in the 2 cups warm water.
Add the starter mixture, the whole wheat flour, 3 cups bread flour and the salt; stir until well combined.
Add the remaining bread flour, 1/2 cup at a time, mixing well after each addition.
When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil.
Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
Grease two 9x5 inch loaf pans.
Deflate the dough and turn it out onto a lightly floured surface.
Divide the dough into two equal pieces and form into loaves.
Place the loaves into the prepared pans.
Cover the loaves with a damp cloth and let rise until doubled in volume, about 45 minutes.
Preheat the oven to 425 degrees F (220 degrees C).
Bake in the preheated oven for about 30 minutes or until the top is golden brown and the bottom of the loaf sounds hollow when tapped.