I wanted to have French Dip for dinner. Didn't have French Bread. Just got back from the store. I hate it when I do that. My choices? Load the kids up (this alone takes more energy than baking bread), drive to the store, use my gas, and go get some bread or try making some. With the help of my bread maker (I haven't used that thing in at least a year. Another great reason why I don't declutter and get rid of stuff that I haven't used in the last year.) for the mixing and kneading I ended up with some pretty decent bread. Finally, a bread making victory (it has been a while since I have had one)!
Light Wheat French Bread
1/3 c.warm water
3 t. Saf-Instant Yeast
1 t. sugar
I just learned this trick in a cinnamon rolls class last night and am so glad!… mix these together and set aside. This is a safe way to make sure your yeast is alive and kickin’. After a few minutes if it all foamy bubbly then it means it is working. I tried this two different ways and this is the way that worked.
Add these to the bread maker in order:
1 c. warm water
½ T. oil
1 T + 1 t sugar
2 t. salt
2 c. all purpose white flour
2 c. whole wheat flour (I just couldn't resist. And since I am such a nerd and add whole wheat the following two things are necessary…)
1 T. Dough Enhancer
3 T. Vital Wheat Gluten
Then add the bubbly foamy yeast concoction on top.
Set the breadmaker to the “dough” setting. When it is done, pull the dough out. Divide it in two. Place on a lightly floured surface (I used a pastry mat to keep my counters clean… or my dough clean?). Roll into a long oval-with-straight-sides shape about 15 by 8 inches long. Start with the longest side and roll up tightly, pressing the seams to seal and tapering each end.
Place the loaves side by side on a greased baking sheet, cover with plastic wrap that has been sprayed with cooking spray. Let rise in a warm place (my back porch in July) 1 hour or until double.
Cut several diagonal slashes across the top of the loaf. Bake at 400° for 15-20 min.
1/3 c.warm water
3 t. Saf-Instant Yeast
1 t. sugar
I just learned this trick in a cinnamon rolls class last night and am so glad!… mix these together and set aside. This is a safe way to make sure your yeast is alive and kickin’. After a few minutes if it all foamy bubbly then it means it is working. I tried this two different ways and this is the way that worked.
Add these to the bread maker in order:
1 c. warm water
½ T. oil
1 T + 1 t sugar
2 t. salt
2 c. all purpose white flour
2 c. whole wheat flour (I just couldn't resist. And since I am such a nerd and add whole wheat the following two things are necessary…)
1 T. Dough Enhancer
3 T. Vital Wheat Gluten
Then add the bubbly foamy yeast concoction on top.
Set the breadmaker to the “dough” setting. When it is done, pull the dough out. Divide it in two. Place on a lightly floured surface (I used a pastry mat to keep my counters clean… or my dough clean?). Roll into a long oval-with-straight-sides shape about 15 by 8 inches long. Start with the longest side and roll up tightly, pressing the seams to seal and tapering each end.
Place the loaves side by side on a greased baking sheet, cover with plastic wrap that has been sprayed with cooking spray. Let rise in a warm place (my back porch in July) 1 hour or until double.
Cut several diagonal slashes across the top of the loaf. Bake at 400° for 15-20 min.
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