Friday, July 31, 2009

Le Pain Francais

So, HUGE SURPRISE, I have another recipe for you today.  

This is my sister-in-law's favorite bread.  She almost gets giddy when I am serving it.  So, naturally I try to make it lots and lots for her.  Not because I love her, although I really do, but because she is 5 ft 6 and about 101 pounds.  It's sick really.  I think it took her all of 38 minutes to lose her baby weight.  So, she may think I am all loving and stuff, but in reality I am just trying to stuff her full of carbs in an effort to bust the buttons on those skinny jeans.

She doesn't read the blog, so please, no one fill her in:).

On to the bread.  Just a reminder, American flour isweird different than Canadian, so this may not be as amazing in the home of the brave as it is here.

1 1/4 cups water
1 tbsp sugar
1 tsp salt
3 cups flour
2 tsp yeast

Measure ingredients in order into bread machine.  Put on dough setting.  When cycle is complete, form into two baguettes or one larger loaf of french bread and place on a greased cookie sheet.  Let dough rise till doubled about 30 minutes.  Cut several diagonal slashes into the bread and bake at 375 for 3--40 minutes.

Than feed it to unsuspecting skinny people.


Lady Why said...

Out of curiosity, what is the difference between American flour and Canadian flour?

Anonymous said...

Difference between American and Canadian Flour. It's huge. American is from soft wheat and Canadian from hard wheat. We winter in the south and I take all my own flour, plus extra for some friends down south, hum, me thinks I could have a black market here.