Mary Beth Posted February 6, 2010 Report Share Posted February 6, 2010 Originally posted by lym95 Brad ate half the loaf........ Just one question...how much butter did he use?? Link to comment Share on other sites More sharing options...
Mary Beth Posted February 6, 2010 Report Share Posted February 6, 2010 I may make a "practice loaf" this weekend while DH is out of town...then make one when he gets back....just because I will feel sorry for him. Link to comment Share on other sites More sharing options...
rlhdesigns Posted February 6, 2010 Report Share Posted February 6, 2010 Shana......... I went out and bought a dutch oven pot just to make this bread. It was a hit! I was asked where I bought it and what is it called. My answer was....."Shana French Crusty Bread" came from Alaska. Comment was "really"? lololo Thank you for the receipe, love it. Do you have a receipe for the pizza crust that you post with Mary?????? That really looked good too. Rebecca Link to comment Share on other sites More sharing options...
quiltmonkey Posted February 6, 2010 Author Report Share Posted February 6, 2010 Originally posted by rlhdesigns Do you have a receipe for the pizza crust that you post with Mary?????? Rebecca Pizza Crust: Basically it's just french bread recipe: 1 cup of warm water 1 tsp yeast, disolleved 3 cups of flour 1 tsp salt (you can add 1/4 cup of oil to the recipe if you want, but not necessary) Let that rise and roll and shape and put it on a pizza peel and quickly top it with whatever you toppings you like to eat. I have a big heavy ceramic baking stone I preheat in my oven at 450 degrees. The stone helps make nice crispy chewy crust. Link to comment Share on other sites More sharing options...
PattyJo Posted February 6, 2010 Report Share Posted February 6, 2010 Shana - I made your delicious crusty french bread tonight and my friends loved it. We only went thru 1 cube of butter!! YIKES -Then I proceeded to beat them at Canasta. You know you soften them up with good food and then beat them at cards. Sounds like a good way to spend a Friday night. :D:D:D Link to comment Share on other sites More sharing options...
quiltmonkey Posted February 6, 2010 Author Report Share Posted February 6, 2010 Love you, Patty Jo. ((((hugs)))) Link to comment Share on other sites More sharing options...
Quilting Heidi Posted February 6, 2010 Report Share Posted February 6, 2010 So Shana does the pizza dough have to raise as long as the bread dough? Link to comment Share on other sites More sharing options...
Sandra Darlington Posted February 6, 2010 Report Share Posted February 6, 2010 I have some rising right now. Oh, come on dinner time.... Link to comment Share on other sites More sharing options...
quiltmonkey Posted February 6, 2010 Author Report Share Posted February 6, 2010 Originally posted by hmerrill So Shana does the pizza dough have to raise as long as the bread dough? No, you just knead the pizza dough (I am lazy---I use my breadmaker machine to knead the dough) and let it proof one time. Then pull dough out of the breadmaker, flatten out the air bubbles, shape it into a ball and let rest for 10 minutes and then roll out/shape into a pizza crust and top it with goodies pop in the oven for 10-15 minutes, depending on how golden you like your crust. Link to comment Share on other sites More sharing options...
Sandra Darlington Posted February 6, 2010 Report Share Posted February 6, 2010 Thirty more minutes and I will punch down my bread dough and start its 2nd rising. I have ham, cabbage, potatoes and green beans in a big pot on top of the stove. It is smelling so great about now tha:Pt I want to eat NOW! I guess I really need to wait till about 6:30. Like Shana, I can't wait for the bread to cool...I like it Hot with mounds of butter! Link to comment Share on other sites More sharing options...
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