Month of February, Warming
Up in Front of the Hearth,
from a Book of Hours, c.1490
Giclee Print
Buy at AllPosters.com
 

La Belle Cuisine - More Bread Recipes

Fine Cuisine with Art Infusion

"To cook is to create. And to create well...
is an act of integrity, and faith,"

Country Hearth Loaf

Shop Barefoot Contessa Pantry

"The smell of good bread baking, like the sound of lightly flowing
water, is indescribable in its evocation of innocence and delight..."
~ M.F.K. Fisher, The Art of Eating

Recipe of the Day Categories:

   Recipe Home

   Recipe Index

   Recipe Search 

   Appetizers

   Beef

   Beverage

   Bread

   Breakfast

   Cake

   Chocolate

   Cookies

   Fish

   Fruit

   Main Dish

   Pasta

   Pies

   Pork

   Poultry

   Salad

   Seafood

   Side Dish

   Soup

   Vegetable

   Surprise!

The Bon Appetit Cookbook

Your patronage of our affiliate partners supports this web site.
We thank you! In other words, please shop at LBC Gift Galerie!

The Cottage in Summer
Art Print
Shelton, Sidney
Buy at AllPosters.com
 

La Belle Cuisine

Country Hearth Loaf
Bon Appetit Archives

Bon Appetit - One Year Subscription 

1 envelope dry yeast
3 tablespoons light brown sugar
1 cup warm water (105 to 115 degrees F.)
2 3/4 cups bread flour
1/2 cup whole-wheat flour
1/4 cup rye flour
1/4 cup cornmeal
1/4 cup instant nonfat dry milk
2 tablespoons vegetable oil
1 egg
1 1/2 teaspoons salt

Oil large mixing bowl and set aside.
Combine yeast and sugar with warm water in small bowl and set stand
until foamy, about 10 minutes.
In work bowl of processor combine 2 1/2 cups bread flour with whole
wheat flour, rye flour, cornmeal, instant milk, oil, egg and salt. Mix about
10 seconds, stopping machine once to scrape down sides of bowl. With
machine running, pour yeast mixture through feed tube and blend until
dough forms a ball, about 40 seconds. If the dough is too wet, mix in
the remaining bread flour 1 tablespoon at a time until no longer sticky.
Transfer to oiled bowl, turning to coat all surfaces. Cover with dampp
towel. Let stand in warm draft-free area until doubled in volume, about
1 hour.
Butter a 9-by-5-inch loaf pan and sprinkle with either whole wheat flour
or cornmeal. Transfer dough to lightly floured surface and roll into a rectangle. Roll up lengthwise, pinching ends and seam tightly. Arrange
loaf, seam side down in prepared pan. Cover with damp towel. Let stand
in warm draft-free area until almost doubled in volume, about 35 to 45
minutes.
Position rack in center of oven and preheat to 375 degrees F. Bake 35 minutes. Remove from pan and let cool on wire rack.

Featured Archive Recipes:
French Mixed Grain Bread
Sunflower Seed Bread
Walnut Hearth Bread
 

Index - Bread Recipe Archives
Index - Breakfast Recipe Archives
Yummy Muffin Recipes
Recipe Archives Index