Crusty Country Bread recipe


5/5 - 0 Total votes

Servings: 2
Prep time: None None
Cooking time: None None

Ingredients

1 : Loaf (0-oz) Italian or

-French : -French bread

3 : tb Olive oil

1 : ts Oregano

1/2 : ts Minced garlic

8 : oz Ground beef or sausage

3/4 : c Prepared spaghetti sauce;

-divided : -divided

Salt : Salt and pepper

1 : c Shredded Mozzarella cheese

1 : tb Oarmesan cheese

1 : pk Active Dry Yeast; OR

1 : tb Active Dry Yeast; Bulk

1/4 : c Water; Warm, 110-115 Deg. F.

1 : c Cottage Cheese; *

1 : tb Sugar

1 : /4 ts Salt

1 : Egg; Lg.

2 : 1/4 c Unbleached Flour; Unsifted,*

1 : tb Butter; Room Temperature

1 : c Cheddar; Sharp, Grated

1 : c Flour

1 : c Corn Meal

1 : ts Salt

2 : tb Sugar

1 : tb Baking Powder

1 : Egg, lightly beaten

1 : c Milk

1/4 : c Cooking Oil

1 : c Brown rice flour +

Directions

0: Makes 2 baguettes or 1 long or round loaf Lightly grease large bowl; set aside

1: Stir yeast into 1/3 cup water and let stand until mixture bubbles, about 5 to 7 minutes

2: Combine with flour in mixing bowl

3: Begin beating, adding sugar, salt and remaining water, and continue beating until well mixed

4: Turn dough out onto lightly floured board and knead until smooth and elastic, about 5 minutes

5: Place in greased bowl, turning to coat entire surface

6: Cover with plastic wrap and hot, damp towel and let stand in warm place until almost tripled in volume

7: When dough has risen, transfer to board, punch down and knead about 2 minutes to eliminate any air bubbles

8: Return to bowl, cover and let rise again until at least doubled

9: Preheat oven to 425 F

10: Grease baking sheet

11: On lightly floured board, punch dough down, roll into oval, then form into desired shape

12: Make several slashes diagonally across top with knife or scissors

13: Place on baking sheet and let rise until loaf is doubled

14: Bake 30 minutes

15: 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

16: Cool on rack

17: Bon Appetit







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