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| french bread |
Homemade French Bread/ Rosemary Peasant Bread
Preheat Oven to 365 degrees
2 Cups very hot or boiling water
1/2 C. olive oil
2 Tablespoons yeast softened in 1/2 C. warm water
1 Tablespoon salt
3 Tablespoons sugar or honey
enough flour to make soft dough
for peasant bread add approx 2 T. chopped fresh rosemary and 3/4 C. whole wheat flour
Soften 2 T. yeast in 1/2 C. warm water, set aside. Add oil, salt (rosemary) and sugar or honey to mixing bowl. Heat 2 C. water in microwave for about 3 minutes. Add hot water to mixing bowl then add flour(s) gradually and mix til dough has cooled to room temperature. Add yeast mixture and enough flour to make soft dough.
Let rise 'til double, at least 30 minutes. shape into loaves and let rise again til double, approximately another 30-45 minutes. Bake at 365 degrees for approximately 25 minutes.
After baking, baste crust with butter and sprinkle with kosher salt
Roll up and cut as for cinnamon rolls. Bake in muffin tins.
Why is my bread heavy and not light?
Too much flour. The basic rule of thumb is the less flour, the lighter the bread or roll. The flour should not be measured in any bread recipe, rather texture of dough should be observed.
(too much whole-wheat flour will also make bread heavy)
Why is the texture uneven?
Too much yeast or allowing the bread or rolls to over-rise. Bubbles in dough will create holes in bread. A texture that is too tight and small in a dense bread is caused by failure to rise (problem with the yeast or not enough rising time) and possibly too much flour
Why is my bread flat and heavy?
The yeast was too old and inactive or was killed by heat, (added to hot mixture)
Observe the yeast when you add it to the water. Add a drop of honey or sugar to the water to activate faster. Active yeast will start to foam or bubble relatively quickly. No bubbles = bad yeast. Heaviness can also be a result of too much flour
My bread or rolls had risen and looked great until I put them in the oven, the dough collapsed and the bread wasn't good. . . what happened?
Your dough had over-risen. Although it looked good before you put it in the oven, dough will make a final rise in the first few minutes of cooking time. If dough has already risen to full capacity, rolls or bread will pop like a balloon.
My rolls looked perfect until I took them out of the oven, when I took them out they fell! What happened.
Not enough flour. This almost never happens because the tendency is to put in too much flour.
After baking, baste crust with butter and sprinkle with kosher salt
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| Rosemary Peasant Bread |
Variation: Cheesy Garlic Twists
Roll dough into a rectangle. Smear with butter, garlic bread seasoning and mozzarella.
Troubleshooting:
Why is my bread heavy and not light?
Too much flour. The basic rule of thumb is the less flour, the lighter the bread or roll. The flour should not be measured in any bread recipe, rather texture of dough should be observed.
(too much whole-wheat flour will also make bread heavy)
Why is the texture uneven?
Too much yeast or allowing the bread or rolls to over-rise. Bubbles in dough will create holes in bread. A texture that is too tight and small in a dense bread is caused by failure to rise (problem with the yeast or not enough rising time) and possibly too much flour
Why is my bread flat and heavy?
The yeast was too old and inactive or was killed by heat, (added to hot mixture)
Observe the yeast when you add it to the water. Add a drop of honey or sugar to the water to activate faster. Active yeast will start to foam or bubble relatively quickly. No bubbles = bad yeast. Heaviness can also be a result of too much flour
My bread or rolls had risen and looked great until I put them in the oven, the dough collapsed and the bread wasn't good. . . what happened?
Your dough had over-risen. Although it looked good before you put it in the oven, dough will make a final rise in the first few minutes of cooking time. If dough has already risen to full capacity, rolls or bread will pop like a balloon.
My rolls looked perfect until I took them out of the oven, when I took them out they fell! What happened.
Not enough flour. This almost never happens because the tendency is to put in too much flour.
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