French Bread and Crazy Toppings
Hello beautiful people,
I would once again like to thank all the girls for coming to share the bread-making experience and for their enthusiasm and support. And to all the people who want to know if there will be another one, yes! I would love to have another cooking/baking experience when I reach 2000 followers. So let’s spread the love by sharing and inviting other enthusiastic cooks and bakers to Nava’s Kitchen.
The bread we made is a French bread recipe that I have made many times at home and at my daycare with my toddlers. It's the easiest bread to make. We do like to eat this bread but my family loves it when, after I bake it, I make it into garlic bread, soft and moist and full of buttery garlic flavour on the inside, crispy on the outside. This French bread recipe is by Jamielyn Nye from I Heart Naptime.
• 2 cups warm water
• 1 tablespoon active dry yeast
• 2 1/2 teaspoons sugar
• 5-6 cups flour
• 2 1/2 teaspoons table salt or fine sea salt
• 1 teaspoon olive oil
In a small bowl, combine the warm water, yeast and sugar. Let sit for 5 minutes, or until it has begun to foam.
Place 2 cups of flour into a large mixing bowl with the salt. Stir in the yeast mixture and begin to knead by hand or using a dough hook and stand mixer.
Add 1/2 cup of the remaining flour at a time until the dough is smooth but not sticky. Shape into a ball. Rub the olive oil around the dough ball, cover with a tea towel or a plastic wrap and let rest for 15 minutes.
Turn the dough out onto a floured surface and divide it in half. Roll one half into a rectangle. Starting from the long side, roll the dough into a cylinder. Turn both ends in and pinch the seams closed. Round the edges and place onto a baking sheet. Repeat with the second dough ball, and let the dough rise in a warm spot by the window or on top of the stove for 30-45 min.
Make three diagonal cuts across the top of each loaf.
Preheat the oven to 180c-200c . Bake for 17-20 minutes or until the tops are golden brown. (In my oven it takes 30minutes).
*For a crispy crust, brush 1 egg white (whisked) with a teaspoon of water before baking.
*For a softer crust, brush the bread with melted butter as soon as it comes out of the oven.
Here are some of the toppings I used, feel free to share your favourite topping.
PS - I love hearing from you! Let me know how it went and feel free to spread the word/passion/love, the more the merrier!