Monday, January 2, 2012

French Bread - Mgcc

 I fail at breads big time. So when I tried this recipe and it turned out, I had to post it here! Easy breezy. Thanks MGCC

2 Tbsp sugar
2 Tbsp cooking oil
2 tsp salt
2 cups hot tap water
4 1/2 - 5 cups flour
2 Tbsp instant yeast

Mix in order given, mixing the yeast with a little flour and adding that while dough is still very soft. Add enough flour to make a dough that holds together in a ball shape and is not sticky if you handle it with floured hands. Cover.
Let rise until double, about 1/2 hour. Divide in half.
Roll out to about 12x15” rectangle. Roll up jelly roll style and place on greased or parchment paper lined cookie sheet. Cut diagonal slits on top. Let rise about 30 - 45 min. Brush with mixture of 1 egg and 2 Tbsp milk, beaten with fork.
Bake at 400F for 20 min, or until golden.

For Pizza:
Instead of rolling out the dough, just divide and press onto 2 pizza pans. Bake at 400F until light golden - just done. About 12 minutes.
Spread lightly with pizza or spaghetti sauce. Sprinkle with Parmesan cheese. Cover with any cold cuts you want . . . ham, salami, pepperoni, cooked hamburger (left over sloppy joe sauce) or cooked chicken, slivered peppers, grated cheese (mozzarella, or assortment). Sprinkle with oregano and basil. Bake at 375, about 15 min.

focaccia bread:
Add about 1 Tbsp of each (fresh if possible) thyme, oregano, rosemary, chopped into tiny bits,
1/4 cup Parmesan cheese and 1- 2 tsp garlic powder to the dough, as you're mixing it. Cover and let rise.
Press dough into 2 - 8 X 8 greased pans. Make indentations with end of wooden spoon and brush with olive oil. Sprinkle with cornmeal and rosemary (optional)
Cover and rise 1/2 hour. Bake until light golden, about 25 - 30 minutes. Serve with Olive oil and balsamic vinegar.

dipping bread:
Use any kind of combination of flour and grains that you like, roll out to make long skinny loaves (baguettes) and slice at an angle. Great with Spinach dip.

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