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live-from-new-york - Posted March 04, 2004 05:56 AM
SAVORY FRENCH BREAD
From the Arcman Chef, with my changes
Recipe can be halved or doubled, or anything you can figure out!
One (1) tablespoon dry yeast (I buy this in bulk and keep in the freezer) or 1/2 ounce fresh
Two (2) cups warm water
Six (6) tablespoon olive oil
Four (4) teaspoons Italian seasoning (or equal amounts of dried basil and oregano)
One (1) teaspoon garlic powder
Four (4) tablespoons sugar
Six (6) cups flour, any kind
Two (2) teaspoons salt, or to taste
Put ingredients in bread machine, in order listed (so as not to let the salt kill the yeast), and let combine and rise for half an hour. If making by hand, mix all ingredients and knead well to make a uniform dough.
If making rolls, shape on cookie sheet (recipe makes 8 very large rolls), brush with olive oil, and bake at 375 for at least 20 minutes, or until brown. If making a loaf, shape into loaves the size you want, brush with olive oil, and bake at 375 for probably closer to an hour, or until brown.
Bread is very light and great warm (but hey, what bread isn’t great fresh)!
SAVORY FRENCH BREAD
From the Arcman Chef, with my changes
Recipe can be halved or doubled, or anything you can figure out!
One (1) tablespoon dry yeast (I buy this in bulk and keep in the freezer) or 1/2 ounce fresh
Two (2) cups warm water
Six (6) tablespoon olive oil
Four (4) teaspoons Italian seasoning (or equal amounts of dried basil and oregano)
One (1) teaspoon garlic powder
Four (4) tablespoons sugar
Six (6) cups flour, any kind
Two (2) teaspoons salt, or to taste
Put ingredients in bread machine, in order listed (so as not to let the salt kill the yeast), and let combine and rise for half an hour. If making by hand, mix all ingredients and knead well to make a uniform dough.
If making rolls, shape on cookie sheet (recipe makes 8 very large rolls), brush with olive oil, and bake at 375 for at least 20 minutes, or until brown. If making a loaf, shape into loaves the size you want, brush with olive oil, and bake at 375 for probably closer to an hour, or until brown.
Bread is very light and great warm (but hey, what bread isn’t great fresh)!