I think it's the yeast. It's so weird.
But what's the worst that could happen, right? We just waste some flour...that's it.
OR...I could quite possibly be the BEST BREADMAKER EVER!!!
Avanti's Sweet French Bread
1 1/2 Tbsp. yeast
2 Tbsp. oil
1 Tbsp. salt
3 cups water
3 eggs
1 2/4 cups sugar
10 cups flour
Soften yeast in water. Add remaining ingredients. Mix and let rise until double, about 1 hour. Punch down. Shape into loaves and let rise again. Bake 20 mintues at 350 degrees. Makes 3 large loaves.
Earlier this month, I taught a lesson at church about being a lifelong learner and the importance of education even though most of us have long ago left the classroom. Well, I admitted my fear of breadmaking and my desire to master the skill. On Wednesday of that same week, a lady from church called me and asked if I wanted a private breadmaking lesson...ummm....of course!!! She came over and we made this awesome French bread. All three loaves were gone within days. It was so good. And now I am a little bit more confident in my breadmaking abilities!
3 comments:
Oooh, maybe tomorrow.
So, tell me...what does "soften yeast in water," mean? Is it just room temperature? Hot? How long did it take?
Also - did you bake it in a pan or just as a loaf?
Can't wait to try!
Oh, and BTW - LOVING the new blog updates. Keep them coming.
Did you make it Melis? I just threw the yeast in the bowl and then used warm/hot water. Kind of like bath water. A warm bath. Then I just shaped ito french bread rolls. No loaf pans.
Let me know how it turns out!
I just may have to make this stat! I lived on Avanti's bread at Bradley! ;-) Thanks for sharing the recipe!
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