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 |
If only it was as easy to banish hunger by rubbing the belly as it is to masturbate. |
| Diogenes the Cynic |
sing Sage: |
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 |
If you enjoy this Crusty Country Bread Recipe - you should enjoy the recipe collections you can find on the websites below:
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 |
One cannot refuse to eat just because there is a chance of being choked. |
| Chinese Proverb |
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 |
I will not eat oysters. I want my food dead - not sick, not wounded - dead. |
| Woody Allen |
When one has tasted watermelon he knows what the angels eat. |
| Mark Twain |
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
Crusty Country Bread Recipe brought to you by Recipes To-Go