1 (11-ounce) can refrigerated French bread loaf dough
2T butter, melted
1/4C shredded Romano cheese
Preheat oven to 350F. Lightly grease a baking sheet.
Unroll French bread; brush with melted butter. Sprinkle evenly with cheese. Re-roll bread, pressing ends and seam to seal. Place bread, seam side down, on prepared baking sheet. with a sharp knife, make 5 (1/4" deep )cuts on top of bread. Bake 25 to 28 minutes, or until golden brown.
I tried this using JoAnn's recipe for French bread and it was great. Just weigh the dough so you have the right amount.
Showing posts with label Baking with Yeast. Show all posts
Showing posts with label Baking with Yeast. Show all posts
Tuesday, April 21, 2009
Friday, January 16, 2009
Using Yeast
Creating The Proper Environment
Yeast feeds on sugar; flour, which contains both complex and simple carbohydrates (that is both starches and sugars), is typically an adequate food source, although sometimes sugar is added to a dough to enhance the yeast activity.
The yeast cannon interact with the food source until it is exposed to water. Yeast thrives when temperatures are moderate (75-80F is ideal). The liquid you use in a bread recipe should be at room temperatures (somewhere between 68 and 76F) for most breads; it will feel slightly cool but not cold. Warm or hot water is generally not needed unless your kitchen and the ingredients are very cold. Similarly, if the kitchen is very warm, you may want to use lsightly cooler water (60-70F) to prevent the dough from rising too quickly.
Note that many bread recipes ask you to "proof" yeast by comgining it with about twice its volume in water and letting it rest until a foam develops on the surface, a sign that the yeast is alive and working. this step is largely unnecessary with today's packaged comercial yeasts.
Yeast feeds on sugar; flour, which contains both complex and simple carbohydrates (that is both starches and sugars), is typically an adequate food source, although sometimes sugar is added to a dough to enhance the yeast activity.
The yeast cannon interact with the food source until it is exposed to water. Yeast thrives when temperatures are moderate (75-80F is ideal). The liquid you use in a bread recipe should be at room temperatures (somewhere between 68 and 76F) for most breads; it will feel slightly cool but not cold. Warm or hot water is generally not needed unless your kitchen and the ingredients are very cold. Similarly, if the kitchen is very warm, you may want to use lsightly cooler water (60-70F) to prevent the dough from rising too quickly.
Note that many bread recipes ask you to "proof" yeast by comgining it with about twice its volume in water and letting it rest until a foam develops on the surface, a sign that the yeast is alive and working. this step is largely unnecessary with today's packaged comercial yeasts.
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