French Bread

So I just got a stand mixer and wanted to try it out.  It came with this nifty recipe book of great things you can make to show off how cool you are with your brand new mixer.  I found the French Bread recipe and took that as a challenge because I’ve never been able to get yeast to rise…ever.  Challenge Accepted!

Success!  My god this way better than I imagined – I just ate a half loaf of bread by itself which is certainly not something I ever thought I would do.  Its got a great super crunchy crust and a really nice soft gooey fluffy center.  Its way bigger than I expected though (thats what she said) so you may want to make two skinnier loaves out of this.  Next step, go buy some delicious cheddar and get really fat.

Makes 1 Loaf
French Bread
2 1/4 tsp active dry yeast
1 1/4 cup warm water (105 – 115 F)
1/2 Tbsp salt
1/2 Tbsp butter, melted
3 1/2 cups all purpose flour
1 egg white
A little cold water

1. Pour the warm water in your mixing bowl and and then dissolve the yeast in it.

2. Add salt, butter, and flour then with your brand new stand mixer use the dough hook to mix and knead for 3 minutes at low speed.

3. Place the dough ball in a grease bowl and let rise somewhere warm for an hour.

4. Punch down the dough and roll out into a 12×15 inch rectangle.

5. Roll the dough tightly from the long side and place on a greased baking sheet dusted with cornmeal and let the whole shabang rise for another hour.

6. Cut some diagonal slits in the top of the dough and bake at 450F for 25 minutes

7. Mix a little cold water with the egg white and brush over the bread then bake an additional 5-10 minutes.

8. Pull out and place on cool rake.


Rosemary Roasted Chicken

This is a really simple recipe that combines two of the best textures in food.  Moist tender meat and crunchy chicken skin.  I also finally found a use for the rosemary I’ve been growing on my patio so all around win.

Rosemary Roasted Chicken
Serves 1

1 boneless chicken breast with skin still on
2 sprigs fresh rosemary
salt and pepper

1. Preheat oven to 400 degrees F

2. Salt and pepper the whole chicken

3. Place the chicken on the rosemary sprigs on a roasting pan

4. Cook for 25 min, then switch to broil to crisp the skin (6-7 min)