Tuesday, August 3, 2010

Amazing Bread (technically it's called "Crusty Fat-Free Bread")

So for those who do not know, Demarle at Home is the maker of the "Silform", which is what Subway uses to make their bread. When I started selling it, Joe wanted to buy a silform...I put it off for a while thinking realistically we would never make our own bread. However, I bought one recently and Joe promised he'd make bread...and he did...:)And it is delicious...well, the one recipe he's made (a couple times already). It is so easy to make and truly is really good. He uses the different herbs & seasonings that Demarle offers with it, which really showcases those herbs. So, here is the recipe. It is out of the Demarle "Beginnings & Endings" cookbook. I think I'll make hime make the bread now every time I do a show ;)It's good by itself or served with a dish, like stew.

1 envelope rapid-rise dry yeast
2 cups lukewarm water
1 tbsp salt
1 tbsp sugar
4 1/2 - 5 cups unbleached all-purpose flour
Seasonings of choice (personally I like it w/ Herbs de Provence best)
2 cups water

In the mixing bowl, dissolve yeast in warm water. Add salt and sugar and mix well. Beat in flour, one cup at a time, with a wooden spoon to form a smooth ball that clears sides of bowl. (Joe used the green Demarle spatula) Cover and set in a warm place until dough doubles in size, about 1 hour. (We just preheat the oven and let it sit on the stove while the oven is on). Stir down dough just a few times with wooden spoon. Flour your hands and put a very light dusting of flour on the Roul'Pat. Turn out dough onto the Roul'Pat. This dough is sticky and requires a little flour to keep from sticking. Knead a few times, cut in half, and then cut each half again so you have four balls of dough. Place oven rack in center position and preheat oven to 400. Place the Bread Tray on the Perforated Baking Sheet. While oven is heating, shape each ball of dough into a long baguette. Place baguette's into bread tray and let sit until oven is ready, about 5 minutes. Slash tops of bread dough in five places using the Bread Knife. Brush tops of loaves lightly with water. Sprinkle on seasonings and pat down. Or, you could add seasonings while you're rolling the dough and shaping it so it is mixed in. Both ways are good! Bring two cups of water to a boil using the Omelette Pan (or any oven safe pan). Place on bottom rack of oven. Place bread on center rack of oven and bake for 25-30 minutes, or until crusty and brown. Serve warm!! Great with Demarle's Balsamic Vingegar too.

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