FRENCH BREAD


  • 2 1/4 Cups water
  • 2 Tablespoons Sugar
  • 1 Tablespoon Yeast
  • 3/4 Tablespoons Salt
  • 2 Tablespoons Avocado Oil
  • 5 1/2 - 6 Cups Flour 
In a mixing bowl, mix the water and sugar and add the yeast.  If not using Rapid or Quick Rise yeast, wait about 10-15 until foam starts to form to continue.

Add the Salt, Avocado oil and start adding one Cup of Flour at a time, while running the mixer with the Dough Hook.  Dough is ready when it stops sticking to the walls of the bowl.  It might be a little sticky to the touch, but that is ok.  Cover with plastic wrap.

Heat a clean wet towel in the microwave for one minute.  Put the covered bowl with the dough inside and close the door.  Let it rise to double it's size.  With this method it goes pretty quickly.

Punch the dough once to deflate it a bit.  Divide the dough into 2,  and on a clean dusted with flour surface and using a rolling pin, roll the dough into 10x12 inches, does not have to be perfect.  Starting the on the longer side, start rolling it into a loaf.  Take a sharp knife make 4 - 5 slits on top of the loaf.  Cover in plastic and let it rest. Repeat with the other half of the dough.  Let the two loafs rise in a warm-draft free room.

Heat the oven to 375 degrees and when the loafs have just about doubled in size, bake them for about 25-30 Minutes.  If you are baking both loafs at the same time, make sure that you rotate the baking sheet mid-baking.

Once out of the oven, slather the breads with melted butter, this is option but oh oh so good.


 








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