The Hidden Mission Forum

Full Version: Anybody have a good French Bread recipe?
You're currently viewing a stripped down version of our content. View the full version with proper formatting.
I've only tried it a few times in my life but today or rather tonight I feel like making bread...

and French bread at that. Never done it so any recipes or tricks or knowledge etc will be highly appreciated by me.

<img src="{SMILIES_PATH}/cheers.gif" alt="Cheers" title="cheers" />
sour dough french or brioche, would that work?

Sour Dough
1 pk Active dry yeast
2 tb Water; lukewarm
pinch Sugar
1 1/2 c Water; warm (105~-115~)
1 c Starter
4 c All purpose flour
2 ts Sugar
2 ts Salt
1/2 ts Baking soda
2 c Unsifted all purpose flour
1 tb Cornmeal

STARTER: In large bowl mix yeast with warm water and flour. Beat until smooth. Cover and let stand at room temperature for 48 hours, stirring mix 4 times during the 2 days. DOUGH: In a cup soften yeast in warm water with a pinch of sugar for 5 minutes. Pour 1-1/2 cups warm water into mixing bowl. Stir in the yeast mix and starter. Stir in flour, sugar and salt. Mix vigorously for 3 minutes. Turn into greased bowl. Cover. Let rise in warm place until doubled. Mix baking soda with 1 cup remaining flour. Add to dough. Turn onto floured board. Knead, adding remaining flour little by little until smooth and satiny. Divide dough in half. Shape into 2 loaves on a greased and cornmeal dusted baking sheet. Cover. Let rise until doubled. Brush loaves with water. Slash diagonally with sharp knife. Place a shallow pan of hot water in bottom of oven. Bake loaves at 400~ for about 45 minutes or until crust is golden. For a crisper crust, remove loaves from oven after 35 minutes. Brush with salted water. Bake for another 10 minutes. TIP: Store starter in refrigerator for future use. Bring to room temperature for 4 hours before using.

[Image: brioche1.jpg]


2 1/2 cups plus 2 tablespoons unbleached all-purpose flour
1 1/2 teaspoons active dry yeast
2 tablespoons granulated sugar
3/4 teaspoon salt
1/4 cup cool water
4 large eggs plus 1 yolk for glaze

1 cup (2 sticks) cold unsalted butter

1. Place 1 1/2 cups of the flour, yeast, sugar, salt, water and eggs into the pan of your bread machine. Beat at medium speed with electric mixer using a dough hook (or knead in the bread machine) until smooth. Cover the mixture and let it sit for 45 minutes. Bubbles will develop, but will not change very much due to the thinness of the batter.
2. Add the remaining 1 cup of flour, and beat with electric mixer (or knead in the bread machine) for 8 to 10 minutes, until the dough cleans the sides of the bowl (or bread pan) and is shiny and elastic.
3. Sprinkle a work surface with the 2 tablespoons of flour. Place the sticks of butter onto the flour. Pound the butter with the side of a rolling pin until it's become a rectangle about 1/4-inch thick. Fold it over several times as you pound; making it pliable without becoming too warm or soft. Add the butter to the dough and beat until it's fully incorporated.
4. Cover the dough and allow it to rise for 1 hour. It will be very soft at this point, and should have risen by about one-third.
5. Turn the dough out onto a lightly floured surface and fold it over several times. Place the dough into a greased bowl, cover the bowl, and refrigerate it for a minimum of 4 hours, and up to about 16 hours. The chilled dough will firm up considerably.
6. Remove the dough from the refrigerator and form it into a round loaf. Work quickly, as the dough becomes very sticky as it warms. Place the rounded loaf into a 9-inch brioche pan. Cover the dough with a light cloth towel and allow it to rise for 2 1/2 to 3 hours, or until it's doubled and is crowned well over the top of the pan.
7. Beat the egg yolk with 1 tablespoon of water, and brush all exposed surfaces with the egg wash, being careful not to let the egg wash drip onto the edge of the pan, as the bread will stick to it. Using a very sharp knife, cut four slashes into the top of the loaf.
8. Bake the brioche in a preheated 375*F (190*C) oven until it's golden brown, about 45 to 50 minutes. For alighter crust, tent it with aluminum foil after the first 20 minutes of baking.
9. Remove the brioche from the oven and cool it in the pan for 10 minutes. Turn brioche out of the pan, and cool completely on a rack.
oh yum, I haven't had any real sourdough in a long time-I don't see the flour amount for the starter though???

and my house was down to 65 this morning, maybe even 60 do you think that will hurt it or just put it in the oven with the pilot light on (safer from the cats who help themselves to anything on the stove and then help the dogs to what they've found-oy)...
Did you make it yet and if so, how did it turn out?

I have never tried French Bread.

And I always use my oven to let the bread rise and leave the oven light on - it provides just enough warmth for the yeast to grow and there is no draft or curious kitties messing with it.
2 c All purpose flour for stater!

sorry about that!
I actually like the brioche recipe better
With French bread, it's all about the crust

Here's another good one and easy one. Bon appetite!

[Image: 2007-04-15_grilled-cheese.jpg]

* 8 cups all-purpose flour
* 4 cups shredded Cheddar cheese
* 3/4 cup minced jalapeno peppers
* 1/2 cup white sugar
* 1 1/2 teaspoons salt
* 2 cups hot water
* 3 (.25 ounce) packages active dry yeast
* 4 tablespoons vegetable oil

1. In a very large bowl, combine 7 cups of flour, cheese, jalapenos, 7 tablespoons sugar and the salt; mix well.
2. In a separate bowl, combine the water, yeast and remaining 1 tablespoon sugar. Let sit about 10 minutes; stir until all yeast is dissolved.
3. Add the oil to the liquid mixture, stirring . Add half of the liquid mixture to the flour mixture. Mix with hands to moisten flour as much as possible. Add remaining liquid mixture to dough and mix until flour is thoroughly incorporated.
4. Turn onto a lightly floured surface and knead by hand until smooth and elastic to the touch, about 15 minutes, gradually adding only enough additional flour to keep dough from sticking.
5. Place in a large greased bowl and invert dough so top is greased; cover with a dry towel and let stand in a warm place (90 - 100F) until doubled in size, about 1 hour. Punch down dough.
6. To Make Bread: Divide dough into 3 equal portions. Form each into a ball, then stretch out dough with both hands and tuck edges under to form a smooth surface. Pop any large air bubbles by pinching them. Form into loaves. (Note: I like to use a rolling pin and roll out dough, which pops all bubbles easily and quickly.) Place in 3 greased 8 1/2 x 4 1/2 inch loaf pans. Cover with towel again and allow to rise until almost doubled in size, about 45 minutes to 1 hour.
7. Bake at 325 degrees F (165 degrees C) until dark brown and done, about 1 hour, rotating the pans after 25 minutes for more even browning. Remove from pan as soon as bread will easily lift out, after about 5 to 10 minutes. Let cool about 1 hour before slicing.
thanks, I'll get that starter going now and see what I need to proceed with the other ones, that last one looks slobberlicious!
I use Irma Rombauer's recipe with good results. Joy of Cooking. I use an old automatic bread maker to prepare the dough, then roll it out, roll it up, and bake it in those little half-round pans. They are essential to maintain the baguette shape. Without, the dough flattens.
A Julia Child book shows a canvas sling to maintain the baguette shape. The sling ends are shut in a drawer, or weighted down on the countertop.
[Image: f_b_5_19.jpg]
Who says it won't work? All rising nicely. These will rise for 45 minutes. I could have gone a bit longer, even up to 1 1/2 hours, but I prefer to bake dough before it has attained peak fermentation, what the professionals call "young dough." ... ench19.htm
Wow Gard, I'm impressed <img src="{SMILIES_PATH}/cheers.gif" alt="Cheers" title="cheers" />

You're kitchen must have flour everywhere
Gorgeous looking loaves!

I got bunches of jam to go with that!
Plum or veryberry...

nothing better than hot bread, slathered with butter and jam..
Jalapeno cheese sourdough bread is my favorite. <img src="{SMILIES_PATH}/cheers.gif" alt="Cheers" title="cheers" />
Nope, but I can vouch for any recipe / suggestions from hrm.

Been a while all, hope you are keeping well.
I love these old books, they contain
Invaluable old recipes and potions
how to guides to old ways...
it has chapters on every aspect of everything

Mrs. Beeton's Book of Household Management

“Strength, and honour are her clothing; and she shall rejoice in time to come. She openeth her mouth with wisdom; and in her tongue is the law of kindness. She looketh well to the ways of her household; and eateth not the bread of idleness. Her children arise up, and call her blessed; her husband also, and he praiseth her.”—Proverbs, xxxi. 25–28.

1. AS WITH THE COMMANDER OF AN ARMY, or the leader of any enterprise, so is it with the mistress of a house. Her spirit will be seen through the whole establishment; and just in proportion as she performs her duties intelligently and thoroughly, so will her domestics follow in her path. Of all those acquirements, which more particularly belong to the feminine character, there are none which take a higher rank, in our estimation, than such as enter into a knowledge of household duties; for on these are perpetually dependent the happiness, comfort, and well-being of a family. In this opinion we are borne out by the author of “The Vicar of Wakefield,” who says: “The modest virgin, the prudent wife, and the careful matron, are much more serviceable in life than petticoated philosophers, blustering heroines, or virago queens. She who makes her husband and her children happy, who reclaims the one from vice and trains up the other to virtue, is a much greater character than ladies described in romances, whose whole occupation is to murder mankind with shafts from their quiver, or their eyes.”

2. PURSUING THIS PICTURE, we may add, that to be a good housewife does not necessarily imply an abandonment of proper pleasures or amusing recreation; and we think it the more necessary to express this, as the performance of the duties of a mistress may, to some minds, perhaps seem to be incompatible with the enjoyment of life. Let us, however, now proceed to describe some of those home qualities and virtues which are necessary to the proper management of a Household, and then point out the plan which may be the most profitably pursued for the daily regulation of its affairs.

<img src="{SMILIES_PATH}/hmm2.gif" alt="Hmm2" title="hmm2" /> not sure about the reclaiming from vice part
Quote: :hmm2: not sure about the reclaiming from vice part
Without women around, men would turn the world into Lord of the Flies in a New York minute.

You think they had men-only bars and pool halls back in the day because they didn't like women? Nooooooo! It was to keep the sloppy shit like spilled beer and cigar ashes and cussing out of the home. They had to act civilized at home, so they had their Men Only/No Women Allowed spaces, just like every indigenous tribe in the world.
Quote:[quote author="hrm"]
Without women around, men would turn the world into Lord of the Flies in a New York minute.

You think they had men-only bars and pool halls back in the day because they didn't like women? Nooooooo! It was to keep the sloppy shit like spilled beer and cigar ashes and cussing out of the home. They had to act civilized at home, so they had their Men Only/No Women Allowed spaces, just like every indigenous tribe in the world.
{That was me. I got dressed and Approved my guesty post.}
Well, I thought maybe
it would start a conversation or something..

You know I read that first chapter this morning
really, all in all, it's pretty good advice all the way around
Nos. 6 and 7 particularly stood out..

I love reading really old books
I've some time lately to read some books I took from
my parent's library..

I like the old ones because the language sometimes is
so beautiful it begs to be read out loud
Today is this little 3 x 5 dainty little thing
that is beautiful engraved little cover
It would fit in your pocketbook, as my mother used to call them
Remember them and what a nice noise they made
when you closed them, that nice substantial calump..

[Image: Mandalian%20purple%20black%20mesh%20purse3.JPG]

It was written in 1904

very contemporary in a way



LET us not forget that we live in pregnant and decisive times. It is probable that our descendants will envy us the dawn through which, without knowing it, we are passing, just as we envy those who took part in the age of Pericles, in the most glorious days of Roman greatness and in certain hours of the Italian Renascence. The splendid dust that clouds the great movements of men shines brightly in the memory, but blinds those who raise it and breathe it, hiding from them the direction of their road and, above all, the thought, the necessity or the instinct that leads them.

It concerns us to take account of this. The web of daily life varies little throughout the centuries in which men have attained a certain facility of existence. This web, in which the surface occupied by boons and evils remains much the same, shows through it either light or dark according to the predominant idea of the generation that unfolds it. And, whatever its form or its disguise may be, this idea always reduces itself, in the ultimate issue, to a certain conception of the universe. Private or public calamity and prosperity have but a fleeting influence on the happiness and unhappiness of mankind, so long as they do not modify the general ideas with which it is nurtured and enlightened on the subject of its gods, of infinity, of the great unknown and of the world's economy. Hence, we must seek there, rather than in wars and civil troubles, if we would know whether a generation have passed in darkness or in light, in distress or in joyfulness. There we see why one people, which underwent many reverses, has left us numberless evidences of beauty and of gladness, whereas another, which was naturally rich or often victorious, has bequeathed to us only the monuments of a dull and awe-struck life.


We are emerging (to speak only of the last three or four centuries of our present civilization), we are emerging from the great religious period. During this period, despite the hopes laid beyond the tomb, human life stood out against a somewhat gloomy and threatening background. This background allowed the thousand mobile and diversely shaded curtains of art and metaphysics to intervene pretty freely between the last men and its faded folds. Its existence was to some extent forgotten. It no longer appeared in view save at the hour of the great rifts. Nevertheless, it always existed in the immanent state, giving a uniform colour to the atmosphere and the landscape and giving to human life a diffuse meaning which proposed a sort of provisional patience upon questions that were too pressing.

To-day, this background is disappearing in tatters. What is there in its place to give a visible form, a new meaning to the horizon?

The fallacious axis upon which humanity believed itself to revolve has suddenly snapped in two; and the huge platform which carries mankind, after swaying for some time in our alarmed imaginations, has quietly settled itself again to turning on the real pivot that had always supported it. Nothing is changed except one of those unexplained phrases with which we cover the things which we do not understand. Hitherto, the pivot of the world seemed to us to be made up of spiritual forces; to-day, we are convinced that it is composed of purely material energies. We flatter ourselves that a great revolution has been accomplished in the kingdom of truth. As a matter of fact, there has been, in the republic of our ignorance, but a permutation of epithets, a sort of verbal coup d'état, the words "mind" and "matter" being no more than the interchangeable attributes of the same unknown.

I found it online here
I just love Brownie Crumb cake :]


Makes one 9-by-12 1/2-inch cake

2 tablespoons canola oil, plus more for pan
4 cups all-purpose flour, plus more for pan
1/2 cup granulated sugar
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 large egg
1/2 cup milk
2 teaspoons pure vanilla extract
1 cup packed light-brown sugar
1/3 cup dark cocoa powder
1 1/2 teaspoons ground cinnamon
1 cup (2 sticks) unsalted butter, melted and cooled
Confectioners' sugar, for dusting