Wednesday, November 17, 2010

Seaman French Bread - Diane Benson's Recipe

Diane says, "I have to make 4 loaves.  The boys will eat the first 2 loaves straight out of the oven.  The other rolls we make tri-tip sandwiches, chabatta bread squares, flat breat, or just eat with soup."   This is called seamans bread because it was so easy to make on the ships and fill hungry workers stomaches.

4 cups of Flour
1 Tbsp. Salt
1 Tbsp. Yeast
Warm water to the touch (total about 2 1/2 cups water)

When proofing yeast and water, take 1 Tbsp. Yeast and add 1 1/2 cups warm water. Sit for 5 min. Then make a whole in the flour and pour proofed yeast mixture into center of flour in bowl. Gradually add remaining 1 1/2 cups of water until dough pulls from the side and forms ball. Then put in greased bowl and cover with plastic wrap. Rest bread in cool dry place for 2 hrs. Then take dough and place on floured surfaced and separate into two balls. Spray cookie sheet with pan. Kneed dough till elastic and forms a ball. Shape into loaf. punch with hands, pinch into loaf. Put pinched side down on cookie sheet and cut 2 slices on top of bread. Let rise. Spray with water. Once risen, place in preheated 400 degree oven for 35 minutes - however spray with water half way through the baking process while in oven.

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