Wednesday, January 20, 2010
Bun in the Oven
Heh Heh Heh. Couldn't help it. I baked bread today, so I just HAD to. Forgive my pun.
This bread? Seriously. BEST BREAD EVER. We have actually stopped buying bread I make it so often. You can slice it thin enough that it is SUPER for sandwiches too. We just love the flavor of it. And less preservatives are always nice.
Quick French Bread
1 pkg (2 1/4 tsp) active dry yeast
2 tbsp sugar
1/2 tsp salt
1 tbsp butter, melted
4 to 5 cups flour (I use all purpose, but you could use other flour)
melted butter for brushing on the top
Dissolve or proof yeast in 1/2 cup of lukewarm (105-115F) water and set aside. In a large bowl, stir together 1 cup warm water with sugar and salt. Add the yeast mixture and the melted butter, and stir until blended. Beat in the flour, one cup at a time, to form a soft dough. Turn the dough out onto a floured board and knead for 1 minute. let the dough rest for 10 minutes. Knead again (1 min) and let rest again for 10 minutes more. Divide the dough in half and use your hands to gently shape each half into an 8x12 inch rectangle. Starting at the long end, roll up tightly. Place the dough seam side down on an ungreased baking sheet. Using a sharp knife, slash the top every two inches, cover, and let rise until doubled in size. Preheat oven to 400F. Bake for 30 - 40 minutes or until the bread sounds hollow when tapped. Place on racks to cool and brush the tops with melted butter.
Makes two loaves, and it really does sound hollow! The recipe is from the Farmer's Almanac Cookbook.
If you try it, Let me know what you think!