Самая большая кухня в мире
Выберите язык
Русский
English
Español
日本語
Italiano
Языковые настройки
Зарегистрироваться
Войти
Главная
Рецепты
Пользователи
Подборки и руководства
Группы
Мои страницы
Recipe box
News
Add Recipe
The Crust {more from my French Bread hunt}
by
Michelle M
Текущий рейтинг: 4.0
1
2
3
4
5
6
7
8
9
10
click to rate
1 голос
| 268 визитов
0 отзывов
|
0 комментариев
Pin It
Add to Recipe Box
Print Recipe
Рецепт
Reviews/Comments
Close this frame
%20to%20try%20to%20get%20a%20crispy%20crust--which%20didn't%20really%20happen.%3C/p%3E%3Cp%3EIn%20this%20recipe,%20the%20unbaked%20loaves%20are%20brushed%20with%20egg%20whites%20to%20give%20them%20that%20golden%20shine%20and%20to%20help%20crisp%20the%20crust.%20%20Which%20did%20happen.%3C/p%3E%3Cp%3EThat%20is,%20until%20I%20was%20impatient%20and%20stored%20the%20uneaten%20bread%20in%20a%20plastic%20bag.%20%20Before%20it%20was%20thoroughly%20cooled.%20%20In%20case%20you%20didn't%20know,%20moisture%20beats%20crispy%20crust%20every%20time.%20%20And%20impatience%20in%20the%20kitchen%20leads%20to%20results%20you%20don't%20want.%3C/p%3E%3Cp%3EIn%20case%20you%20didn't%20know.%3C/p%3E%3Cp%3EWrap%20Up:%3C/p%3E%3Cp%3EThis%20second%20attempt%20at%20the%20French%20bread%20I've%20been%20searching%20for%20had%20crust%20that%20was%20more%20like%20what%20I%20want%20(before%20the%20plastic%20bag%20issue).%20%20Crispy%20crust%20that%20shatters%20if%20you%20hit%20it%20with%20the%20handle%20of%20a%20knife.%20%20The%20crumb%20could%20have%20been%20fluffier%20though.%20%20It%20was%20dense,%20though%20had%20a%20good%20flavor.%3C/p%3E%3Cp%3EOverall,%20I%20liked%20Tony's%20Hard%20Crust%20French%20Bread%3C/p%3E%3Cp%3Emore%20than%20the%20French%20Loaves%20I%20made%20last%20month.%3C/p%3E%3Cp%3EHard%20Crust%20French%20Bread%3C/p%3E%3Cp%3Eadapted%20from%20Tony%20Chachere's%20Cajun%20Country%20Cooking%3C/p%3E%3Cp%3EIn%20a%20large%20bowl,%20combine%20yeast,%20warm%20water,%20and%20sugar.%20%20Stir%20until%20yeast%20is%20dissolved.%20%20Let%20sit%20about%205%20minutes.%20%20Gradually%20stir%20in%20the%20salt%20and%20sifted%20flour.%20%20Mix%20until%20well%20blended.%20%20Knead%20for%2010%20minutes%20on%20a%20well-floured%20surface%20until%20dough%20is%20smooth%20and%20satiny.%20%20Let%20rise%20in%20a%20warm%20place%20until%20doubled%20in%20bulk.%20%20Punch%20down%20dough%20and%20place%20on%20a%20floured%20surface.%20%20Knead%203-4%20times%20to%20remove%20air%20and%20divide%20into%20two%20pieces.%3C/p%3E%3Cp%3EShape%20each%20piece%20into%20a%20loaf%20and%20place%20on%20well-greased%20pans.%20%20Make%204%20slash%20marks%20across%20the%20tops%20of%20each%20loaf%20and%20brush%20with%20egg%20white.%20%20Let%20rise%20until%20doubled.%20%20Preheat%20oven%20to%20450%20F.%3C/p%3E%3Cp%3EBake%20loaves%20for%2015%20minutes%20at%20450%20F%20(or%2030%20minutes%20at%20350%20F).%20%20Remove%20from%20pans%20and%20cool.%3C/p%3E%3Cp%3Elinking%20with:%3C/p%3E){kind=link}