Friday Favorites is not always going to be a food post – but the dominate thought of last night as I was trying to come up with something for dinner was how much I love carbs.
….I could eat carbs forever and be very happy (and probably very large).
Today I wanted to share with you my favorite little bread recipe. It is my go to side for anything Italian or home-style. It can also be turned into something for the sweets lover. I took my moms classic french bread recipe and added a little twist. Think: whole wheat meets fluffy cinnamon rolls.
Yield: 3 Small Loaves
Prep Time: 25 minutes
Total Time: 2 hours
2 cups warm water
1 package yeast (1 tbsp)
3 Tablespoons sugar
1/2 teaspoon of salt
5 to 5 and 3/4 cuts of flour – here I like to substitute some of the white flour for whole wheat or white whole wheat (if you haven’t tried that I highly recommend King Arthur’s While Whole Wheat flour …its great!)
Mix-In Option 1
(This one is easily my favorite. I took the center from a nutty breakfast roll – recipe for that coming soon)
1 C brown sugar
1 C crushed graham crackers
1 C walnuts or pecans (i’ve used both – but feel free to experiment here)
Mix-In Option 2
1. Dissolve yeast in water in a mixing bowl.
2. Add sugar and salt.
3. Add flour (if using kitchenaid, add one cup at a time). The key is to have the dough stay sticky but no longer sticking to the edge of the bowl.
4. Knead dough by hand for 15 minutes (when I use the kitchenaid I put it on low for about 7).
5. Let it rise for half an hour.
6. Divide into three loaves
This is where you have some freedom – you can simply place the loaves on a greased baking sheet as is (for a softer crust spread melted butter on each loaf before baking). Or – you can add one of the mixins. To do this you need to
a. roll out the loaf into a rectangle.
b. Spread melted butter over the rectangle.
c. Combine the ingredients from mix-in 1 or 2 and press into the buttered dough.
d. Roll the dough back up to create a log.
7. Let rise for 20 minutes.
8. Bake at 350 for 30 minutes or until the top starts to golden.
9. Best served warm, cut in slices, and buttered!