Quote from Intro:

"Anyone can cook, and most everyone should. It's a sorry sign that many people consider cooking 'from scratch' an unusual and even rare talent.
In fact, it is a simple and rewarding craft, one that anyone can learn and even succeed at from the get-go."
-Bittman, HTCE

Monday, May 24, 2010

Fast French Bread or Rolls

Recipe: Fast French Bread or Rolls
Page: HTCE p. 856-7
Rating: *****

This is the perfect French bread recipe. I routinely add 1/2-1 c. whole wheat flour to it, use bread flour for the remaining flour, and follow Bittman's instructions to a "T." I don't do anything special, don't let it rise in cloth, don't spritz it with water when I remove it from the oven, etc. Just the basic recipe: you cannot go wrong. Especially if you have a food processor, you won't buy French bread again. People consistently ask me for my recipe. Well, folks, this is the one!

A note: this bread is best the first day and good for French toast the next. Because there's no oil or sugar or anything like that in it, it will go stale quickly. Your best bet for future use: slightly underbake it and freeze it. Then, thaw, warm up/finish baking just before dinner, and you're good to go.

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