I found this recipe over a year ago, and I have made it several times. I know what you are thinking, “Baking your own bread sans bread maker… are you nuts?” No, its really not that hard, and it was the second bread I ever tried to bake (the first bread turned into a Thanksgiving disaster). This French bread is easy, and so far comes out perfect every time I make it. I sometimes double up the recipe and use a loaf for French Toast.
I found this recipe doing a simple Google search, and I pinned it on Pinterest only having made it a few times. I wanted to make sure that even me, a newbie to bread baking could make it before I shared it. Here is the link.
The key for me to making this bread, was patience and a thermometer. Before I made this bread, I bought a Taylor Tru-Temp instant read thermometer at Target for around 8 bucks.
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| http://www.target.com/p/taylor-trutemp-instant-read-thermometer/-/A-11010672#?lnk=sc_qi_detaillink |
It was wonderful for making sure my water was not too hot or too cold when trying to proof the yeast, and also for measuring the internal temperature of the bread when baking (which is suggested in the recipe). Without the thermometer, I don’t think my first attempt at home made bread would have been such a flop. For an eight dollar investment, I couldn’t go wrong.
As I mentioned above this bread is great for making French toast, but it is also wonderful fresh out of the oven slathered with my favorite garlic and herb compound butter.
Garlic and Herb Compound Butter
1 stick unsalted butter softened
1 large or 2 small cloves of garlic grated
1 tsp chopped oregano leaves
1 tbsp chopped thyme leaves
1 tbsp chopped rosemary leaves
1 tbsp chopped parsley leaves
2 tbsp grated parmasen cheese
Salt and Pepper to taste
In a small bowl using a fork, smash together butter, garlic, herbs, cheese, salt and pepper until well incorporated. Spread on favorite bread or grilled corn on the cob. Keep refridgerated.
