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

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.

If only it was as easy to banish hunger by rubbing the belly as it is to masturbate.
Diogenes the Cynic

This Crusty Country Bread recipe is one of many in our Bread Category.

sing Sage:
Both the leaves and flowers of the sage plant are used in cooking in both fresh and dried varieties. A must in most homes at Thanksgiving for the holiday stuffing served, you can also add sage to eggs, poultry, pork, beef, lamb or pasta.

This Recipe for Crusty Country Bread is one of thousands in the Recipes-to-go Bread Cookbook.

But when the time comes that a man has had his dinner, then the true man comes to the surface.
Mark Twain

Crusty Country Bread Recipe
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An empty belly is the best cook.
Estonian Proverb

Large, naked raw carrots are acceptable as food only to those who lie in hutches eagerly awaiting Easter.
Fran Lebowitz

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

There is no sight on earth more appealing than the sight of a woman making dinner for someone she loves.
Thomas Wolfe

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One cannot refuse to eat just because there is a chance of being choked.
Chinese Proverb

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One cannot think well, love well, sleep well, if one has not dined well.
Virginia Woolf

Shipping is a terrible thing to do to vegetables. They probably get jet-lagged, just like people.
Elizabeth Berry

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I will not eat oysters. I want my food dead - not sick, not wounded - dead.
Woody Allen

Crusty Country Bread

When one has tasted watermelon he knows what the angels eat.
Mark Twain

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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