A bread that's quick (but not a quick bread).
Wednesday, June 2, 2010 at 1:00PM 
I put it that way because this is a "real" bread...most quick breads are like a big muffin. Delicious, to be sure, but often dense or heavy, with very little crust, if any. And they usually stand alone--I think of them for snacks or breakfast. But not often for dinner. Besides, I usually have bread dough at the ready using one of the recipes from the Artisan Bread in 5 Minutes a Day cookbook (I talk about it here).
But the other day I was out of dough and so I searched for a quickie bread recipe. I held out hope that I'd find something to produce a loaf to go alongside our dinner. In an hour.
I stumbled upon Gourmet Mom on-the-Go's recipe for a quick french bread and had to try it. I'm so glad I did! It produced three loaves and yes, one was ready for our dinner table that very night. The second was just fine the next night after I warmed it, wrapped in foil, in a low oven. And the third made delicious cheese bread on the third night, topped with garlic butter and parmesan and broiled--though I suppose anything is good topped with garlic butter and parmesan and broiled. But this was especially good.
The next time I made the recipe, it was part of teacher appreciation gifts at the boys' preschool. And then I made it again, baking one loaf, and sticking the other two into the freezer to bake later. I will report back on that.
Here is the link. But I'm also posting the recipe because I hope to someday print my blog and it would be nice to have.
No Fail Quick French Bread
from Gourmet Mom on-the-Go
Ingredients:
1 T shortening
1 T salt
2 T sugar
1 C boiling water
1 C cold water
1/3 C lukewarm water
1 T yeast (cut your yeast in half if you are at a high altitude) (*I didn't measure--just used one packet)
4 1/2 C - 6 C flour
1 egg
Directions:
- Place the 1 C hot water in the microwave for 3 minutes to bring to a boil.
- Dissolve the yeast into the 1/3 C lukewarm water; stir until mixed.
- Combine the salt, shortening, and sugar in the bottom of your mixer (use a fork--my dough hook doesn't reach low enough).
- Pour the boiling water over the shortening mixture.
- Pour the cold water over the mixture.
- Pour the lukewarm water and yeast combo into the mixer.
- Begin to add the flour, one cup at a time, until the dough pulls away from the side of your mixer.
- Let the dough mix on high for 8 minutes (*my dough hook says not to use above speed 2, which is what I did).
- Let the dough rise in the mixer for about 20 minutes. (this step can supposedly be skipped if you are in a hurry)
- Separate the dough into three parts and place on a large jelly roll pan sprayed with cooking spray.
- Let the dough sit for about 5 minutes. Letting it sit will make it much easier to shape.
- Spread the dough out into a rectangle, then roll into a long log. (*I used my fingers to pat it out, no rolling pin)
- Bring the ends over and layer them on top of each other.
- Turn the loaf so the seam side is down. Repeat these steps with the other 2 parts of dough.
- Spray a sharp knife with cooking spray.
- Make your egg wash by whisking the egg until frothy.
- Cut three diagonal slits in the top of each loaf. Completely cover with the egg wash.
- Place the loaves in a warm 170 degree oven and let rise for about 15 minutes.
- Turn the oven up to 375 degrees for a convection oven, and 400 degrees for a regular oven. Leave the loaves in while the oven increases in temperature.
- Bake for 10 minutes convection or 15 regular oven, or until the loaves are golden brown and crusty.
- Turn the oven down to 325 for convection, 350 for regular and turn the pan around in the oven. Bake for another 7 minutes convection or 10 minutes for regular.
bread | in in the kitchen 
Reader Comments (2)
I swore off bread baking after several disastrous Atrisan loaves, but the part of me that hates being a failure is tempted to try. Curse you for giving me another chance!
Um, lady, in Italian you're called pazzo. You're making us lazy housemoms look bad. Seriously though...that looks yummy.