- I am 13 years old, and I am in 8th grade *shock*
- After I wash my face, I put lotion on. Then I always wash my hands.
- I have a phobia of vomiting and also of flies.
- Persimmon is my favorite fruit.
- I currently don't play any instrument but I'm planning on learning guitar.
- I don't know what I want to be when "I grow up".
- I have had over 30 goldfish/salt water fish.
- Cassie of How to eat a cupcake
- Sara of Sara's Kitchen
- Adam of Baking with Dynamite
- Barbara of Barbara Bakes
- Katherine of Smoky Mountain Cafe
- Mary Ann of Meet Me in the Kitchen
Now, on with the bread! I made this bread because I always bring lunch and I needed some bread fo my sandwich. I had always bought french bread from Albertsons but I decided that if Albertsons could make it, why couldn't I? I tried this bread 2 times and the first time, I divided the dough in half but the second time, I made 4 baguettes. This not only helped the bread get baked more evenly, but it also made a better size for sandwiches. I kneaded this bread using my kitchenaid dough hook. Because I used my KA, it was very very easy. And very fun (because it was easy). It was also very delicious.I measured them out to each be about 13.5 ounces
2 1/2 cups warm water
2 tablespoons sugar
1 tablespoon salt
2 tablespoons vegetable oil
6 cups flour
2 tablespoons dry yeast
cornmeal (for dusting baking sheet)
1 egg, beaten lightly i ended up not even using 1/4 of it, and had to throw it away.
Pour warm water into a large, warm mixing bowl. Stir in sugar, salt, oil, 3 cups of flour, and yeast. Beat vigorously for 2-3 minutes. Stir in remaining flour until all dry ingredients are incorporated, leaving spoon right in batter. Allow dough to rest 10 minutes; then stir down.
Allow dough to rest another 10 minutes and stir down again. Repeat this process until dough has been stirred down 5 times. urn dough onto floured surface. Knead only enough to coat the dough with flour so it can be handled. Divide dough into 4 parts. Roll each half into a rectangle approximately 8x10 inches, and roll up like a jelly roll starting from the long side.
Pinch ends to seal. Arrange on a large baking sheet that has been dusted with cornmeal, leaving enough room for both loaves. Cover lightly and let rise at room temperature for 30 minutes.
With a very sharp knife, cut 3 diagonal slashes on top of each loaf. Brush each loaf with beaten egg. Bake immediately at 400°F for 20-30 minutes or until golden brown. Remove from baking sheet and cool on wire racks.