Dispensing Happiness
Daring Bakers: The French Bread Also Rises
.
I was determined to complete February's Daring Bakers challenge, as I missed the Lemon Meringue Pie from January. I had no idea what it would be, but when I discovered breadchick had declared it French bread-making time, I couldn't have been happier.
See, I was planning to make dinner for Alex's teacher, and the menu included a loaf of French bread. This meant I could feed his teacher and get my challenge done, all in good time.
At first, the recipe seemed a bit...complicated. But then I realized that the basic instructions themselves were quite simple; it's just that each step had been carefully and fully explained. Bread-making, for some, can be quite daunting. Detailed how-to's can make you feel as though you know what you're doing!
But in fact, the dough...and the bread itself...was a dream. I was fortunate to have a bowl with amount-marked sides, so the first rising was simply a matter of allowing it to happen. It rose, I punched, it rose, I shaped, it rose, I rolled, it rose, I baked it. It cooled, and I wasn't sure I could wait out the next few hours (see, I have to take thyroid medication, which requires both an empty stomach and no eating for at least an hour after) to taste it.
I wrapped up one loaf for the French meal Matt was delivering to school that morning, and 'forced' a piece on Matt for breakfast. We couldn't believe how amazing it smelled, and when I finally got around to having some, was blown away by how flavorful the bread was. It was just a tad salty, but spread with a wedge of Laughing Cow cheese, it was perfect.
Matt & I agreed the bread had to be eaten that day; it just wouldn't be as good the next day, so we managed to make the second loaf disappear less than twelve hours after it came out of the oven!
I'm just one of the many who've taken a stab at French bread this month; please visit the other Daring Bakers for carb-overload!
We're going a bit crazy this month: Blog Party#31 is a Fried Food Frenzy!
You have till TONIGHT to get your fried finger food entries to me; hope to see you there.
Tagged with: Food and Drink + Baking + Bread + Daring Bakers + Yeast + French Bread
posted by Stephanie @ 2:57 PM
Blogs
Links
Previous Posts
Bookshelf
30 Thoughts for food:
Ooohh yes. That looks very very nice.
Your baguettes look amazing! So perfect!
Great job!! Haha, I like that you and Matt "took one for the team" and took care of that loaf! Sounds like what we do!
I love the baguettes! Nice job! Boy wou wouldn't have to force any on me :)
x x x
Fantastic bread Stephanie! I found understanding the instructions on this one harder than actually doing them once I got it.
I agree. The basics of this are easy. It is just the extra explanations and hints that make it lengthy.
Well done. :0)
Stephanie, your bread looks so good I can smell it through the screen. I hope Alex's teacher enjoyed it too!!
As usual, it is always a pleasure baking with you and thanks for joining Sara and I this month!!
Beautiful job, your bread looks awesome!!
Beautiful breads! The instructions were a bit overwhelming but the actually making wasn't as complicated and the eating was sure the easiest part! Great job!
I loved the smell and flavour of this bread too. Like you, was actually planning to eat it the next day, but once I tasted a bit of it, I knew it would be a crying shame to not eat the rest of it straight away.
awesome looking Bread!!!
Your bread looks delicious - such a great colour. I'm definitely going to be checking back in your blog as I really want to get involved with your next blogging by mail event!
Those look great - you've been a busy bee lately between your roundup and the bread! - Cheers!
Okay, for my own research purposes, what kind of salt did you use? I still have to make this bread and don't want salty bread!
PS Your bread looks great - bet the teacher loved it!
good job! glad you were able to participate this month! this was my first month :)
Thanks, l vanel!
Mary...thank you! I was rather pleased with them, myself.
Katie...oh, yes. It's a rough life we lead. Especially Matt: he 'has' to eat cake and cookies and fresh bread, all the time!
Thanks, Gabi! I just wish it didn't take quite so long, so I could do it more often.
Cakelaw; I'm with you. It wasn't a complicated recipe, just over-explained, perhaps?
Thanks, Mer! Despite all that, it was darn good bread.
Hey, breadchick...excellent choice! Again, you made completely my challenge a more timely affair than usual: Thanks!
Thank you, Beth!
Gretchen...thanks! And yes, there certainly was a lack of problem when it came to eating. Yum!
V...that's the one 'downside' to making bread, isn't it? I try to double any recipe I make, so I can stick a loaf or two into the freezer for later!
Thank you, Sweetdesigns!
Thanks so much, Joy!
Do check back...it'll be a few months, as there's no guarantee or schedule once it's begun, but it's just so much fun we'll definitely do another!
Oh, Alice...you have no idea! It's always something around here.
Quellia, first...I have a very sensitive palette. What's salty to me could very well be normal for most people.
Second, I'm pretty sure it was just Morton's; nothing special. Good luck!
Jaime; I've been lucky...I've only missed one since I joined. And March will be easy, as I have my own copy of the book!
Post a Comment
<< Home