Monday, July 27, 2009

Basic French Bread Recipe
6 C Flour
2 C Warm Water
2 T Oil
2 T Sugar
1 T Salt
2 1/2 t yeast
Directions: Put in bread machine in order on dough cycle. When cycle is complete, divide into two equal portions. Roll each out in an oval on floured board. Fold short ends in and roll long end up the middle to make loaves. Brush olive oil on baking sheet and on top of bread. Let rise one to two hours and bake at 350 until golden brown.
Variations: Use one portion to make skillet bread. Brush cast iron skillet with EVOO and put desired seasonings in bottom of pan (salt, pepper, lawry's, italian seasonings, poppy seeds, garlic, onion powder etc.). Press into bottom of pan, poke holes in top of dough and repeat EVOO and seasonings. Let rise and bake the same as basic French recipe.
Stuffed Breads: Roll a loaf into oval shape. Put any cheese and meat and fold up both sides. Ideas: Munster, salami, green chili; mozzarella and pepperoni, spinach and artichoke dip (have to fold sides in to keep mixture from running out), Swiss and meatballs.