Homemade French Bread and Nutty Wheat grains Bread Recipes


French Bread

1/2 of your 1/4 ounce envelope active dry yeast

1 cup hot water (105 to 115 F)

3 cups sifted all-purpose flour

1/2 teaspoon salt

Nonstick cooking spray

2 tablespoons yellow or white cornmeal

homemade french bread


1. In a small bowl, combine the yeast with 1/2 cup from the water. Let mean about 5 minutes, then stir before yeast dissolves.

2. In the big bowl of an electric mixer, combine the flour and salt. Beat within the the yeast mixture and the remaining water and continue beating prior to the mixture forms a ball, adding a tad bit more flour or water as necessary until you have a workable dough.

3. Turn the dough out onto a lightly floured surface and knead until smooth and elastic about 10 mins. Lightly coat a large bowl with the cooking spray, shape the dough into a ball, place in the bowl, and turn so that the dough is coated on every side. Cover the bowl with a clean dish towel and allow dough rise in a warm, draft free place until doubled in size about 1 hour.

4. With your fist, punch along the dough. Cover again and allow dough rise a second time until doubled in proportions, about 45 minutes.

5. Punch the dough back and turn out onto a lightly floured surface. Allow dough rest for minutes, then roll and shape it in a cylinder about 1 foot long. Coat a sizable baking sheet in the kitchen area spray and sprinkle with the cornmeal. Place the dough for the baking sheet, cover with all the dish towel and let it rise once more for A half-hour.

crock pot

6. Toward the end of the rising period, preheat the oven to 400 degrees. Fill a 13"x9"x2" baking pan having an inch of domestic hot water and place it on to the ground of the oven. Utilizing a sharp knife, slash the dough 1/4 inch deep-down the center, then brush with water. Squeeze bread in the center of the oven and utilizing a spray bottle, spray the perimeters of the oven with water. Continue to spray every Five minutes during the first Quarter-hour of baking time. Bake for the total of Half an hour or until the loaf sounds hollow when tapped.

This bread is baked and steamed simultaneously to ensure a shiny, thin crisp crust.

Nutty Whole-wheat Bread

1/2 of a 1/4 ounce envelope active dry yeast

1/2 cup warm milk (105 to 115 F)

4 teaspoons honey

1 cup sifted all-purpose flour

2 cups unsifted whole wheat flour

1/2 teaspoon salt

1/4 teaspoon pepper

1 tablespoon extra virgin olive oil

1/2 cup warm water

Nonstick cooking spray

3 tablespoons chopped pecans

1 tablespoon yellow cornmeal

1 tablespoon milk

1. In a smaller bowl, combine the yeast, milk and honey. Let stand about A few moments or until bubbly, then stir prior to the yeast dissolves.

2. In a substantial bowl, combine the all purpose flour, whole wheat flour, salt and pepper. Add the olive oil, water, and also the yeast mixture. Beat using a spoon until the dough forms a ball. Turn the dough onto a lightly floured surface and knead until it can be smooth and elastic about 8-10 minutes.

3. Lightly coat a big bowl with the cooking spray. Shape the dough in to a ball and place within the bowl. Turn the dough until it can be coated on all sides. Cover with a dish cloth and let the dough rise in a hot, draft free place until doubled in space about 1 hour.

4. While the dough rises, preheat the to 325F. Spread the pecans on a baking sheet and toast in the oven about 8 minutes. Once the dough has doubled in space punch it down and let it sit for 10 minutes. Knead in the the pecans until these are evenly distributed.

5. Lightly coat the baking sheet with the cooking spray and sprinkle together with the cornmeal. Shape the dough in to a ball, place it about the baking sheet and cover with the dish towel. Let rise to get a second time until almost doubled in space about 40 minutes.

6. Toward no more the rising period, preheat the oven to 350F. Brush the top of the loaf with the tablespoon of milk. Using a sharp knife, slash a substantial X 1/4 inch deep through the top. Bake for 30 to 35 minutes or prior to the loaf sounds hollow when tapped. This bread produces a superb breakfast toast.

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