On any given day if you were to drop by my house you may very well find me covered in flour. I love to bake and my husband loves to eat bread. We make a good pair he and I. One of our favorite breads is Artisan French bread from The Better Homes and Gardens cookbook (a classic cookbook and a MUST for every kitchen). It takes a little more time than most breads - but it is totally worth it. And, you can even bake it in a propane grill should your power go out just you have it in the last rising stage - and it will taste JUST as good as if you did it your oven!
This bread is perfect as is or you can add freshly chopped garlic and snipped basil or sundried tomatoes. It is perfect with pesto and a schmear of goat cheese.
Since I know you are now DYING to make this, here is the recipe!
1 cup warm water
1/4 tsp yeast
1 cup bread flour
1 TB rye flour
3/4 cup warm water
1 cup warm water
3 o 3 1/2 cups bread flour
2 teaspoons of salt
1/2 tsp yeast
1. Combine the 1 cup warm water and the 1/4 tsp of yeast; set aside for 5 minutes. Meanwhile, in a medium bowl combine 1 cup bread flour and the rye flour.
2. Stir yeast mixture (make sure the yeast has fully dissolved); add 1 TB of the mixture to the flour mixture (discard the rest). Add the 3/4 cup warm water to the flour mixture, stirring until combined. Cover with plastic wrap for 8-24 hours.
3. Add the 1 cup of warm water to the flour mixture and stir until combined. In a large bowl stir together 3 cups of bread flour, the salt and 1/2 teaspoon of yeast (if desired add 2 large cloves of chopped garlic and 2 TB of fresh basil), I also add 2 TB of vital wheat gluten here. Add the water flour mixture to the dry mixture. Stir with a wooden spoon until combined.
4. Turn dough out onto a well floured surfaced. Knead dough only a couple of strokes (It will be VERY sticky). Cover and let rest 20 minutes.
5. Knead dough for 3-5 minutes more (dough will be wetter and softer than you are used to). If it is too sticky to work with, knead in up to 1/4 cup more flour. Dough should be smooth but still sticky after kneading. Place in an ungreased large bowl - cover with plastic wrap (don't let the plastic wrap touch the dough). Allow to rise for 2-2 1/2 hours or until doubled in size
6. Turn dough out onto a heavily floured surface; divide dough in half (handle the dough gently, trying not to disturb the air bubbles). Using floured hands gently form each half into a small rectangle. Cover each rectangle with a large bowl. Rest for 30 minutes
7. Using floured hands, gently pull each piece of dough into a 12 inch baguette. Place on parchment paper and then place the parchment paper/bread onto a baguette pan. Cover and rise for 30-45 minutes (until doubled).
8. place a pan of hot water in the oven and then preheat the oven to 450 degrees.
9. Bake for 20 minutes until deep, golden brown.
Bon appetit!
