This morning my husband may have hinted that I make something other than a bunch of different sourdough breads. I wasn’t up to making pretzel bread so I decided to use this French bread recipe I have had for a while. It isn’t the best for making sandwich bread or fluffy rolls but has a nice crisp crust and good flavor. It’s great for garlic bread and for dipping into stews and soups.
You will need:
*5 cups unbleached all purpose flour
*1 cup boiling water
*1 cup cold water
*1/3 cup warm water (for activating the dry yeast)
*2 tbs sugar
*1 tbs room temperature butter
*1 tbs salt
*1 tbs dry active yeast
Put two onto a greased cookie sheet. Excuse how old and abused ours is. We are the 3rd or 4th owners and I’m out of tin foil to hide it. You can put one loaf at a time if you’d like since they will smoosh a little. The other loaf I made into buns and will post pictures of each step at the end!
Slash bread with a greased knife.
Paint each loaf with the egg including the slashed areas.
Put into the 170 F degree oven for 10 minutes. Please again excuse this stove. Military housing doesn’t give you the most beautiful of appliances! Or the easiest to clean. We are lucky to have it though!
Take out when golden brown and enjoy after it has cooled! Slice in half (like a hamburger bun) and brush the inside with crushed garlic, olive oil and then sprinkle cheese for a delicious garlic cheesy bread! Or dip in something savory!
Here are the pictures for the rolls. Instructions are nearly the same as the loaf except you will need to shape each ball and let rest an additional 10 minutes before baking. That’s what I did at least!