French Bread

Do you know what the difference between French bread and Italian bread is? I didn't, until I started writing this blog post. 

Short story: French bread has no fats, or oils. Italian bread usually does.

Which is why this is called French bread. That, and the shape: French bread (baguettes) usually are long and tapered, Italian bread is more rounded. 

Don't you feel all educated now? (This site is actually one I found when I was googling the differences.... really interesting, if you want to read more!) 

The lack of sugar in this bread is probably why Nate likes it so much. For some reason, he doesn't have as much of a sweet tooth as I do... oh well! If I made this bread twice a week, I think he would be happy! He loves to just munch on it, or dip it in olive oil with some seasonings. (Which is apparently more of an Italian thing... we're multi-cultural, I guess!)

And, of course, Nate's teaching the boys: if mama makes bread, you get it when it's warm and fresh from the oven and just eat it. When it's cool you can do things with it, or put things on it--but warm and fresh? Just start eating. ;) 

Printable Recipe

(I didn't realize how pale this looked in the photo til I uploaded it. Really, it's much more of a golden brown color than it appears.)

French Bread

Ingredients

• 5 ½ - 6 cups flour
• 4 ½ teaspoon active dry yeast
• 1 ½ teaspoon salt
• 2 cup warm water (120°-130°)
• Cornmeal, optional
• 1 egg white
• 1 tablespoon water

Directions

1. In a large mixing bowl, stir together 2 cups flour, yeast, and salt. Add warm water to the flour mixture. Beat with an electric mixer on low to medium speed for 30 seconds. Beat on high speed for 3 minutes. Using a wooden spoon, stir in as much of the remaining flour as you can. Turn dough out onto a lightly floured surface. Knead in enough remaining flour to make a stiff dough that is smooth and elastic (8-10 min). (Note: I do all this in the mixer. I love my KitchenAid!)
2. Shape dough into a ball. Place in a lightly greased bowl, turning to grease surface. Cover; let rise in a warm place until double in size (1 hour).
3. Note on rising: I always warm up my oven, just slightly, and then let my bread rise in there. Don't let it get overly warm, just so that it's a few degrees warmer than your house, especially in the chilly months!
4. Punch dough down. Turn dough out onto a lightly floured surface. Divide dough in half. Cover; let rest 10 min. Meanwhile, lightly grease a baking sheet; sprinkle greased baking sheet with cornmeal (optional).
5. Roll each dough half into a 15”x10” rectangle. Tightly roll up, starting from a long side; seal well. If desired, pinch and slightly pull ends to taper. Place shaped dough, seam sides down, on prepared baking sheet. 
6. In a small bowl, stir together egg white and water. Brush some of the egg white mixture over loaf tops. Let rise until nearly double in size (35-45 minutes).
7. Preheat oven to 375°. 
8. Using a sharp knife, make 3-4 diagonal cuts about ¼” deep across each loaf top. Bake for 20 minutes. Brush again with some of the egg white mixture. Continue baking for 15-20 minutes more or until bread sounds hollow when lightly tapped. Immediately remove loaves from baking sheet. Cool on wire rack.

Yield/Time

Yields: 2 loaves (28 slices)

Total Time: 3 hrs

Nutrition Facts *I calculate nutrition facts for reference only, this is not done scientifically

89 calories/slice

Source (for original): Better Homes & Gardens (red checkered cookbook!)

Remember, comments are loved! Which do you prefer, French or Italian bread?

Herbed Wheat Muffins

My husband, Nate, doesn't have nearly as much of a sweet tooth as I do. Sometimes that's disappointing, sometimes it's just a fun challenge! I stumbled across this recipe when we were engaged, when he had a rough day and I wanted to show him how great of a wife I would be. ;)

I've made it quite a few times since then, but much more often in the last year. That is largely due to the fact that I acquired a tarragon plant at the farmer's market--this is one herb that's pretty expensive, and I'm too cheap to buy that very often. Now we always have plenty! (And usually have some to give away, if I'm keeping up on drying it! So, local readers... let me know if you need some!)

I will admit, this is a very healthy-tasting muffin. (So.... not my favorite.) Nate loves them, and so does my mom. The boys are touch and go--sometimes they will devour the batch, sometimes they hardly touch them. If you are looking for a good, healthy, breakfast or snack--try these!!

Printable Recipe

Herbed Wheat Muffins

Ingredients

• ¾ cup whole wheat flour
• ⅔ cup all-Purpose flour
• ¼ cup wheat germ *or cornmeal
• 1 teaspoon baking powder
• ¼ Teaspoon Salt
• ¼ Teaspoon baking soda
• 1 egg, beaten
• ⅔ Cup buttermilk 
• ¼ cup honey
• ½ Teaspoon dried basil
• ½ Teaspoon dried tarragon
• 2 Tablespoon butter, melted

Directions

1. Preheat oven to 350°. Coat muffin cups with cooking spray (or use muffin liners).
2. In a small bowl, combine the flours, wheat germ, baking powder, salt, and baking soda.
3. Combine the egg, buttermilk, honey, and butter; stir into dry ingredients until just moist. Fold in basil & tarragon.
4. Fill prepared tins ¾ full with batter. Bake for 15-20 minutes or until a toothpick inserted comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

Yield/Time

Yields: 8

Prep Time: 15 Cook Time: 20

Nutrition Facts

162 (using buttermilk sub)

Source (for original): Cooking for Two

Remember, comments are loved! What's your favorite healthy muffin?