Crusty Country Bread Recipe

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Crusty Country Bread Ingredients

1 envelope dry yeast
1/3 cup warm water (105-115 f)
4 cup hard wheat white flour
2 tsp sugar (optional)
2 tsp salt
1 1/4 cup warm water (120-130 f)

A Recipe for
Crusty Country Bread

I don't even butter my bread; I consider that cooking.
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Lord Byron

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Crusty Country Bread Recipe
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Herb Tip
Using Marjoram:
Only the leaves of the marjoram plant are used and are available both fresh and dried. Very similar to oregano, marjoram carries a sweeter, milder flavor. Marjoram makes a great addition to almost any meat or vegetable dish.

This is a recipe for Crusty Country Bread from the recipe cookbook of Recipes-to-go (Bread)

Herb Tip
Using Parsley:
Only the leaves of the parsley plant are used to add a mild, fresh taste to most dishes. Both flat-leaf parsley (also called Italian Parsley) and curly-leaf varieties are available and are virtually interchangeable in dishes that call for parsley.

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Bread and butter, devoid of charm in the drawing-room, is ambrosia eating under a tree.
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When the waitress puts the dinner on the table the old men look at the dinner. The young men look at the waitress
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As a child my family's menu consisted of two choices: take it or leave it.
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Crusty Country Bread

Vengeance is a dish that can be eaten colld.
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Crusty Country Bread Directions

Makes 2 baguettes or 1 long or round loaf

Lightly grease large bowl; set aside.

Stir yeast into 1/3 cup water and let stand until mixture bubbles,
about 5 to 7 minutes. Combine with flour in mixing bowl. Begin
beating, adding sugar, salt and remaining water, and continue beating
until well mixed.

Turn dough out onto lightly floured board and knead until smooth and
elastic, about 5 minutes. Place in greased bowl, turning to coat
entire surface. Cover with plastic wrap and hot, damp towel and let
stand in warm place until almost tripled in volume. When dough has
risen, transfer to board, punch down and knead about 2 minutes to
eliminate any air bubbles. Return to bowl, cover and let rise again
until at least doubled.

Preheat oven to 425 F. Grease baking sheet. On lightly floured
board, punch dough down, roll into oval, then form into desired
shape. Make several slashes diagonally across top with knife or
scissors. Place on baking sheet and let rise until loaf is doubled.
Bake 30 minutes. Reduce heat to 375 F and bake 5 to 10 minutes more
for baguettes, or 15 minutes for single loaf, until golden brown and
bread gives hollow sound when tapped on bottom. Cool on rack.

Bon Appetit

Serves: 2

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Crusty Country Bread Recipe from the Recipes-To-go.com Bread Recipe Cookbook

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