As the holiday season quickly approaches, our IQ living blog hopes to keep you posted on great seasonal recipes. Each week we will be offering helpful hints and suggestions to spice up old recipes and re-introduce you to timeless classics.
We will also be picking our top holiday gift and entertaining ideas. This week we want to share our favorite Holiday Bake Ware Picks!
As many of you may already know, the staff at IQ living come from diverse backgrounds, bringing with them unique perspectives on culinary life and entertaining. We are always happy to help with any questions you may have about holiday gift ideas, cooking, baking, entertaining, serving, along with any problems you may run into. We are always more than happy to help!
This week we wanted to reintroduce you to the art and tradition of baking your own breads! Who does not love a freshly baked bread? With the Tradition French Bread recipe you no longer have to head to the bakery first thing in the morning.
The Traditional French Bread recipe is perfect for serving with your favorite cheeses and charcuteries. The bread is also great as part of your morning routine, as toast. Serve it with your meal as an appetizer, or better yet let your guests use the flaky insides of this crusty bread to scoop up the remnants of a delicious meal!
Traditional French Bread
For a 800 g / 1 ¾ lb loaf:
500 g / 1 lb plain fl our (type 55)
280 g / 10 ½ oz warm water
10 g / 2 tsp salt
10 g / 2 tsp caster sugar
10 g / 2 tsp dried baker’s yeast
3 cl / 2 tbsp milk
Heat the water gently until it is warm - around 30°C/86°F.
Mix together the fl our, salt, sugar and dried yeast in a mixing bowl. Pour in the warm water and knead the dough for 2 to 3 minutes by hand.
Make a ball with the dough, cover with a kitchen towel and leave to rise for 20 minutes. Make sure the dough is in a warm place, around 20°C/68°F, and away from any drafts.
Knead the dough again, in order to eliminate all the carbon dioxide and make a ball. Sprinkle the platter of the bread cloche with flour and place the dough on it.
Leave to rise again for around 45 minutes under the cloche.
Brush a little milk over the surface, sprinkle a little fl our over the top and make incisions across the surface using the Emile Henry baker’s blade. Put the cloche back on and bake for 35 minutes in a preheated oven at 240°C/460°F.
To make sure your loaf remains crusty once cooked, remove the cloche and leave to cool on the platter.
For more bread recipes check out Bread; The Very Best Recipes.
Browse all the tools and bake wares that will assist in making your favorite Breads and Loaves!