Bread & Crackers

SANDY’S FRENCH BREAD

Shape dough into a traditional shaped loaf. .This recipe makes 1 large loaf.

9 ½ ounces (1 cup+ 3 Tbsp.) water, 90-100◦F

3 ½ cups bread flour

1 ½ teaspoons sugar

1 ¼ teaspoons salt

1 tablespoon butter or margarine

2 teaspoons active dry yeast

-Or-

1 ½ teaspoons bread machine…fast rise yeast

1 egg white, slightly beaten

1 teaspoon water

Poppy or sesame seeds for garnish

Bread …select setting to use: Dough

Add lukewarm water to pan.

Add bread flour, sugar and salt to pan.

Tap pan to settle dry ingredients, then level ingredients,

pushing some of the mixture into corners. Place butter

into corners of pan.

Make a well in center of dry ingredients; add yeast.

Lock pan into bread maker.

Program for dough: Program timer if being used. Start

bread maker. When done remove pan from bread maker.

Place dough onto floured surface. Let rest 15 minutes.

Roll dough into a 15x12 rectangle. Roll up tightly from

long side, seal and taper ends. Place seam side down on

greased baking sheet sprinkled with cornmeal. Cover and let

rise in warm, draft-free place for 45 to 55 minutes or until nearly

double in size. With a sharp knife, make 3 or 4 ½ inch deep diagonal

cuts on top of loaf. Combine egg white with water and brush

mixture on top of loaf. Sprinkle with poppy or sesame seeds if

desired or leave plain.

Bake in preheated 375◦F oven for 40 minutes or until golden brown.

Cool slightly before slicing.

SANDY’S BASIL SLICE AND BAKES

2 cups all-purpose flour

½ teaspoon coarsely ground black pepper

½ teaspoon cayenne pepper

½ teaspoon salt

1/8 cup grated Parmigiano Reggiano cheese

1 cup (2 sticks) butter

1 (8-ounce) package cream cheese

¼ cup prepared pesto

¼ cup fresh basil leaves, finely chopped

1 cup chopped walnuts, chopped almonds

or whole pine nuts.

Kosher salt option, it is pretty salty using this.

1. Sift together flour, peppers and salt. Stir in cheese.

2. Combine butter and cream cheese, using a mixer

Beat until well combined. Add pesto and mix well.

3. Add flour mixture, basil leaves and nuts. Mix well.

4. Divide dough in half and roll into longs 1 ½ inches in

diameter and roll each log into kosher salt. (option)

Wrap in waxed paper and chill until firm.

5. Preheat oven to 350 ◦F.

6. Slice dough ¼ inch thick. Place on ungreased cookie sheets.

Bake 18 to 20 minutes, until edges are golden. Transfer to

wire rack to cool. Store in an airtight container in the

refrigerator up to a week, or freeze up to a month. Makes 6 dozen.

Sandy’s hand hint chill dough in the freezer. This takes about 30 minutes

instead of 3 hours in the fridge.