"Janet Bostwick" > wrote in
:

>
> > wrote in message
> oups.com...
> > I've recently taken up bread baking, and I'd love to find some
> > good recipe books, specifically ones that describe either French
> > bread or "batard" crusty loaf type things. Can anyone recommend a
> > good one?
> >
> > Thanks!
> >
> > LM
> >
> There are techniques you will need to learn about to get to a good
> French bread. There are two books that will give you all the
> information about how the ingredients and technique work together to
> make bread. They are "The Bread Bakers Apprentice" by Peter
> Reinhart and "Bread: A Baker's Book of Technique and Recipes" by
> Jeffrey Hammelman. The recipes in both books are very good and
> very well explained. I'd recommend getting one or both of the
> books.
>
> Come on over to alt.bread.recipes--we'd enjoy your company.
> Janet
>
>
>

from http://www.robinhood.ca/
They have a nice bread tips and bread recipe selection.

Chunky Cheese Bread

If you’re a cheese lover, then this should be the next bread you bake. It
travels well, which means it’s perfect for picnics. It makes the flavour
of bacon and tomato sandwiches dance. And cut into thick slices, it
grills to perfection on your barbecue. Why not serve it instead of
hamburger buns at your next get-together?


Ingredients

1 tsp sugar 5 mL
1 1/2 cups water, warm 375 mL
1 envelope (8 g) active dry yeast (2 1/4 tsp/11 mL) 1 envelope
1/3 cup oil 75 mL
1 tsp salt 5 mL
1 tsp Tabasco sauce 5 mL
1 egg, beaten 1
1/2 cup Parmesan cheese, grated 125 mL
4 1/4 cups ROBIN HOOD Best For Bread Homestyle White Flour 1050 mL
1 1/2 cups cheddar cheese, cubed 375 mL


Preparation

DISSOLVE sugar in warm water in large bowl. Sprinkle in yeast. Let stand
10 minutes, then stir well.

BEAT IN oil, salt, Tabasco and egg until smoothly blended. Add Parmesan
cheese.

STIR IN 2 cups (500 mL) Robin Hood Best For Bread Homestyle White Flour.
Beat well. Add more flour until mixture becomes too stiff to stir and
cleans sides of bowl. Turn out onto lightly floured board.

KNEAD dough, adding more flour as necessary to make a soft dough.
Continue kneading until dough is smooth, elastic and no longer sticky
(about 10 minutes).

PLACE in lightly greased bowl. Turn dough to grease top. Cover with
greased waxed paper and tea towel.

LET RISE in warm place (75°-85°F/24°-29°C) until doubled (45-60 minutes).

PUNCH DOWN. Turn out onto lightly floured board. Knead in the cheddar
cheese cubes until well distributed. Divide into 2 equal portions.

SHAPE each portion into a loaf. Place seam side down in 2 well greased 8
1/2" x 4 1/2" x 2 3/4" (1.5 L ) loaf pans. Cover with tea towel.

LET RISE in warm place until dough rises 1 1/2" (3 cm) above top of pan
in centre and corners are filled (45-60 minutes).

BAKE at 375°F/190°C on lower oven rack for 30 to 35 minutes. Remove from
pans immediately and cool on wire racks

QUICK NOTE:

This recipe makes 2 loaves. Try some of the following for variety:

Mini Cheese Loaves: Prepare as above, dividing dough into 6 portions.
Shape and bake in 5" x 2 1/2" x 2" (13 cm x 6 cm x 5 cm) loaf pans.
Reduce rising and baking time by approximately 10 minutes.

Mix in 1/2 lb (250 g) cooked and chopped bacon or ham with the cheese.
Add chopped green onions if desired.

NOTE: Grease pans very well with shortening as cheese tends to stick when
it melts.


--
No Bread Crumbs were hurt in the making of this Meal.
Type 2 Diabetic 1AC 5.6mmol or 101mg/dl
Continuing to be Manitoban