I just made this today for Sunday dinner... it took two hours (mostly rising... ) It was so easy and yummy! I pulled it out of the oven right before we ate and it was so hot and soft ... It makes two loaves and we easily went through one.... I will make the boys sandwiches tomorrow with the leftover bread. Here goes...
French Peasant Bread
(Favorites Cookbook)
1 pkg. dry yeast (2 1/4 tsp.)
2 cups warm water
1 tbsp. sugar
2 tsp. salt
4 cups flour
Corn Meal
Melted Butter
(Favorites Cookbook)
1 pkg. dry yeast (2 1/4 tsp.)
2 cups warm water
1 tbsp. sugar
2 tsp. salt
4 cups flour
Corn Meal
Melted Butter
1- Place yeast, warm water, sugar and salt in (warm) bowl and stir until dissolved.
2- Add flour and stir until blended. Do not knead!
3- Leave in original bowl, cover and let rise for one hour (or until doubled in size).
4- Spray a cookie sheet with Pam and sprinkle with corn meal.
5- Flour hands and remove dough from bowl... shape into two rounds on cookie sheet.
6- Let rise covered on cookie sheet for one more hour.
7- Brush the top with melted butter and bake @ 425* for 10 minutes.
8- Reduce heat to 375* and cook an additional 15 minutes.
9- Remove from oven and brush again with butter.
10- Serve immediately!
2- Add flour and stir until blended. Do not knead!
3- Leave in original bowl, cover and let rise for one hour (or until doubled in size).
4- Spray a cookie sheet with Pam and sprinkle with corn meal.
5- Flour hands and remove dough from bowl... shape into two rounds on cookie sheet.
6- Let rise covered on cookie sheet for one more hour.
7- Brush the top with melted butter and bake @ 425* for 10 minutes.
8- Reduce heat to 375* and cook an additional 15 minutes.
9- Remove from oven and brush again with butter.
10- Serve immediately!
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