Freshly baked bread. Enough said :)
I used my mom's French bread recipe. One batch I shaped as per instructions for a loaf of French bread. The other I put in a bread pan. Both turned out well.
Recipe & Process
2 1/2-3 cups flour (I used a combination of all purpose flour and oat flour. I added a spoon of wheat gluten too, which is optional)
1 tsp salt
1 Tbs sugar
1 Tbs butter *can substitute coconut oil for vegan version
1 pkg dry yeast
1 cup plus 2 Tbs warm water
In a food processor with metal blade, place 2 cups flour, salt, sugar, butter, and yeast. Run machine until butter is cut in. Add half of the water. Turn processor on and off 4 times. Add remaining flour and water. Repeat pulsing, then run until dough ball forms. Let run 40-60 seconds to knead. Knead lightly on a board. Cover with plastic wrap and a towel. Let rest for 20 minutes. Roll dough 15x10 inches. Roll tightly into a 15 inch loaf. Place on greased baking sheet. Brush dough with oil. Cover loosely with plastic wrap. Let rise 45 min-1hour and bake at 425 for 25 minutes. *I left out the last part of this recipe for an eggless version, but if desired you can beat an egg while and 1 Tbs water, brush it on the loaf after 20 minutes baking time and then bake for 5-10 more minutes. This will give it a nice golden brown, crusty finish. I just drizzled a little coconut oil instead of brushing with the egg white. It still turned out delicious!
I used my mom's French bread recipe. One batch I shaped as per instructions for a loaf of French bread. The other I put in a bread pan. Both turned out well.
Recipe & Process
2 1/2-3 cups flour (I used a combination of all purpose flour and oat flour. I added a spoon of wheat gluten too, which is optional)
1 tsp salt
1 Tbs sugar
1 Tbs butter *can substitute coconut oil for vegan version
1 pkg dry yeast
1 cup plus 2 Tbs warm water
In a food processor with metal blade, place 2 cups flour, salt, sugar, butter, and yeast. Run machine until butter is cut in. Add half of the water. Turn processor on and off 4 times. Add remaining flour and water. Repeat pulsing, then run until dough ball forms. Let run 40-60 seconds to knead. Knead lightly on a board. Cover with plastic wrap and a towel. Let rest for 20 minutes. Roll dough 15x10 inches. Roll tightly into a 15 inch loaf. Place on greased baking sheet. Brush dough with oil. Cover loosely with plastic wrap. Let rise 45 min-1hour and bake at 425 for 25 minutes. *I left out the last part of this recipe for an eggless version, but if desired you can beat an egg while and 1 Tbs water, brush it on the loaf after 20 minutes baking time and then bake for 5-10 more minutes. This will give it a nice golden brown, crusty finish. I just drizzled a little coconut oil instead of brushing with the egg white. It still turned out delicious!
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