Last night I was craving freshly baked French bread! The great thing about French bread is it’s versatility in the kitchen. I can have it with pasta or slice it thinly and toast it for bruschetta. It’s the perfect bread for banh mi sandwiches and when cubed and drizzled with olive oil, it makes tasty croutons for Caesar salad.
For my French bread, I use a typical bread recipe…flour, yeast, sugar, salt and water. I halved the recipe since I don’t really need two huge loaves of French bread around here. I prefer to make a couple of foot long baguettes instead of one huge loaf. This provides more crust which I prefer. Here’s what half of the recipe looks like, ready to go into the oven:
And 40 minutes later, hot out of the oven:
Enjoy! Til’ next time…
5 cups all-purpose flour
2 packages (.25 ounce) …
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