Food Nanny Bread Recipe

Here is a detailed recipe from another blog:

Julie's Food Love: French Bread-- Food Nanny Recipe

Here it is from me:

This is a recipe that takes 45 minutes start to finish.

Stir together and put a lid on it until thick and foamy.

1/2 cups warm water
1 1/2 TBS. yeast
1 tsp sugar

In a large bowl stir dry ingredients then add yeast mixture: Mix with a wooden spoon.

2 cups flour

1 tsp sugar

2 tsp salt

Add up to 1 cup more water

and up to 1 1/4 cup whole wheat flour

Turn out on floured board and knead until dough doesn't stick anymore.

Cut into 2 portions and roll into long baguettes.  Place in baguette pan or baking sheet.  Slice lengthwise down center one long 1/4 inch deep cut.  Let raise covered about 20 minutes.  Bake and enjoy.

She didn't leave baking directions or time.  i would bake at 350-375 20-25 minutes.  I did order the book and will update the recipe when I get it.

**To reheat the loaf the next day.  Turn on hot tap water quickly run loaf under water twice.  Bake in 400 degree oven for 5 minutes.  Serve hot.

French Bread

This is a scanned recipe from my  "Better Homes and Gardens" cookbook.  It is similar to the FoodNanny's recipe.  But has no sugar and less salt.  You do have to let it raise twice, and takes a bit longer to make but I personally like the flavor and crust better.

When I make bread to give away for Christmas this is the recipe I use.  But right before baking I brush the loaf with Italian Salad Dressing and sprinkle with about 2 TBS of Parmesan cheese.  It is so popular that sometimes my neighbors ask me to make their bread for parties.  My gift is to make the bread and put it on their cookie sheet.  Then, I deliver the unbaked loaf before the party.  They bake it in their own oven and I don't have to get my pans back. Win, win all around.  -KJ

Kerilee Jewkes's Whole Wheat Bread

Whole Wheat Bread Ingredients

3 Tablespoons oil

¼ cup honey + molasses to equal 1/3 cup (or about 1 ½ Tablespoons molasses)

½ Tablespoon salt

1 ½ cups hot tap water

4 cups whole wheat flour

½ Tablespoon yeast

Breadmaker directions:

Put ingredients in order in breadmaker. I use the dough setting and then bake in the oven. When dough is ready to shape, pour out dough and stretch into a rectangle. Roll up loaf like you do for cinnamon rolls. Pinch the ends. Put in greased and floured loaf pan, let raise 45 minutes to an hour. Bake 350 degrees for 35-45 minutes. I have a big loaf pan, if you use a regular size pan, you may need to make 2 loaves and bake 25-35 minutes. You will know when the bread is ready because it will smell done, and when you thump the loaf it will sound hollow.

Kitchenaid directions:

In 5-qt. mixer bowl, combine water, oil, honey, molasses and salt. Mix.

In a small bowl, combine 1 ½ c. flour with yeast. Add to liquid. Mix for 5 minutes on speed 3.

Change to dough hook. Add remaining flour and mix on speed 2 for 5 minutes. Cover and let rise for 30 minutes to 1 hour, or until double in size.

Shape into loaf. Put in greased and floured loaf pan, let raise 45 minutes to 1 hour. Bake 350°F for 35-45 minutes. I have a big loaf pan, if you use a regular size pan, you may need to make 2 loaves and bake 25-35 minutes.

** I always use freshly ground wheat. It is a little warm already. So I don't use the whole wheat setting on the breadmaker. The whole wheat setting has a preheat setting to warm the ingredients before mixing. About 3 cups wheat kernels makes 4 cups flour. This recipe makes a very nice loaf of bread without gluten or any other dough enhancers. After a month of perfecting the recipe this one is a keeper!!

If you cut the loaf into 14 slices it makes each slice 164 calories.