Welcome
I will start by stating that I am NOT an expert - nor am I involved in any profession that would give me a particular understanding of food preparation or storage techniques. I simply have done some things for myself over the years and have learned a thing or two. I have done internet research on different storage techniques and recipes. I have gathered quite the hodge-podge of information and thought that it might be nice to have it all in one place for those that ask me for my advise from time to time. I hope that this blog will be useful and informative to those of you that visit and that you will come back often to see what is new. I will not promise to update daily or even weekly. I will simply say that I will update as I find new things and as I have the time in my personal schedule. I am sure that I will update quite a bit at first as I endeavor to post the information that I have gathered thus far. After that - who knows...
ANNOUNCEMENTS
1. Make sure and go to the bottom of the page for some of my favorite recipes and tips on preserving certain foods.
1 comment:
Here's the recipe straight from her site:
French Bread 3-4 Loaves
2 T. yeast
2 1/2 c. warm water
7 c. flour
2 T. sugar
1 T. salt (remember this is for 3-4 loaves…so it’s not really alot)
Dissolve yeast in water. Then add sugar, salt and 2 c. flour. Beat. Add rest of flour and knead on floured board (or in standing kitchen mixer) for about 5 minutes. Let rise about 30-45 minutes. Grease 1-2 cookie sheets and sprinkle lightly with corn meal. Punch down bread and knead one minute. Divide into thirds or fourths. Let rest 10 minutes. Roll each piece into ropes as long as the cookie sheet. Place on cookie sheet being sure there is ample space between each rope or loaf. make several evenly spaced shallow cuts diagonally in the top of each loaf; brush with water or egg wash, then brush again and sprinkle with sesame seeds. Let raise until double (about 30 minutes). Place pan of hot water on lower shelf of oven. Bake at 450 for 10 minutes and then reduce heat to 350 for 20-30 minutes or until bread gives a hollow sound when tapped. Remove from pans and cool and wrap in plastic bags. NOTE: This is EXTREMELY delicious warm and the next day but after that it starts to dry out and isn’t very tasty.
Post a Comment