Tuesday, December 21, 2010

Tasty Tuesday

Ok, so the title "Kitchen Time with Mum" was a little tacky, so how about "Tasty Tuesdays"? I'm not going to promise to post something EVERY Tuesday for the rest of eternity or anything crazy like that, but if I have a recipe that I want to share, at least I have a good title for it! 

So, today it's going to be French Bread. Which happens to be amazing! 

1/4 c. sugar, 2 tsp. salt, 1/4 c. butter, 2 c. hot water, 4 tsp. instant yeast, 1/2 c. warm water, 1 tsp. sugar, 4 c. white bread flour, and 2 c. cracked whole wheat flour.

Mix the first 4 ingredients together. Just let it sit off to the side until it's warm. 

Measure out your yeast and 1 tsp. of sugar

Add the 1/2 cup of warm water to the yeast and sugar and mix them

See what happens when you mix those three together? Bubbles!

Measure out the 4 cups of white bread flour

Measure out the 2 cups of whole wheat flour

 Remember that one bowl of stuff that I told you to keep off to the side until needed? Well, you need it now. Add the yeast mixture to it. 


Feel free to dump the flour into a prettier bowl for pictures.

Spend the next hour making pretty "sculptures" out of the flour.

It's a volcano!!!!! 

After you are done playing with the flour, mix it into the liquid mixture slowly.

Check out that manicure! And those fat fingers. I'm pretty self conscious. 

Sprinkle the counter top with flour

Dump the dough on the counter. Ours was really dry, so we added a little oil to it. 

Next up: KNEADING! 

And knead it I did!

After you are done kneading it, place it in a bowl, and place the bowl in a warm place until the size of it has doubled. After it rises, give it a good swift kick in the pants...on second thought, punch it in the face.

Next, divide the dough into 2 pieces. Roll out each piece into a rectangle.

Roll up the flattened dough, and pinch the ends. No, we are not making Cinnamon Rolls, just French Bread. 

Put on greased pan in a warm spot, let rise some more, then bake it at 400 degrees for 18-20 minutes.

Cut with a grooved-blade knife

Serve with Beef Stew....Which will be coming SOON on another Tasty Tuesday! 

Thank you for crashing into the world of a farm gal who's attempting to become a chef. 


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