Sweet Honey French Bread
3/4 cup water
2 teaspoons honey
2 teaspoons olive oil
2/3 teaspoon salt
2/3 teaspoon white sugar
2 cups bread flour
1 1/2 teaspoons active dry yeast
Honey — for drizzling
Add ingredients to your bread machine per manufacturer’s instructions.
Drizzle honey over the bread while it is baking.
This recipe yields a 1 1/2 pound loaf.
Comments: This is a French bread that has a light, crispy crunch, and a
sweet flavor!
Per serving: 1129 Calories (kcal); 14g Total Fat; (11% calories from fat); 35g Protein; 213g Carbohydrate; 0mg Cholesterol; 1436mg Sodium
Food Exchanges: 13 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 1 Other Carbohydrates
Sourdough French Bread
1/2 tablespoon yeast
2 1/4 cups flour — bread
1 cup sourdough starter — room temp
1 tablespoon sugar
1 teaspoon salt
1/2 cup water — tepid
Put all ingredients except the water into the machine. Set it for french
bread and start it. Slowly drizzle the water into the machine while it is
running. Stop adding water when the dough forms a rough ball that cleans
the sides of the pan. There should be no wet slime under the paddle. Let
it knead for a while. The dough should get smooth and satiny. Touch the
dough ball. It’s okay if it barely sticks to your finger and feels tacky,
but you finger should come away clean. This dough, not having any fat or
oil is always just a hair stickier than normal white bread. It should not
feel too dry. If it is dry, add a few drops of water. Close the lid and
let it do its thing. After the loaf shaping stage you may mist the dough
lightly with water to give it a crispier crust.
Rye variation: substitute 1/2 cup rye flour for 1/2 cup bread flour. Add
1 tsp caraway seed.
Note: Feed the starter and let it stand at room temp at least 4 hours
before starting the bread (usually over night) Store starter in the fridge
when not in daily use. I feed it with 1/2 cup all purpose flour and 1/2
cup water.
take to work for a party, and used this one. I shaped the dough into 4
long ropes, which by the time they finished rising were bigger than I
wanted. 
I baked them in a 350 oven for 20 minutes with a pan of hot
water on the bottom rack to get a good crisp crust, then flipped them over
and baked another 10 minutes to get the bottom crisp too. Came out great!
Per serving: 1090 Calories (kcal); 3g Total Fat; (2% calories from fat); 31g Protein; 229g Carbohydrate; 0mg Cholesterol; 2144mg Sodium
Food Exchanges: 14 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 1 Other Carbohydrates
French Bread II
1 1/4 cups warm water — (80 degrees)
1 teaspoon lemon juice
1 tablespoon sugar
1 teaspoon salt
3 1/2 cups bread flour
1 tablespoon active dry yeast
=== GLAZE ===
2 tablespoons water
1/2 teaspoon salt
Make sure all ingredients, except water, are at room temperature.
Follow the instructions for your particular brand of bread baking machine.
Use “Dough” program.
Place dough on a lightly floured surface. Roll into a large rectangle.
Starting with the longest side, roll up tightly, pressing the seam to seal
and tapering each end.
Place the loaf on a greased baking sheet, cover and let rise in a warm
place 40 minutes or until double in size. With a knife, cut three
diagonal slashes across top of the loaf. Combine the glaze ingredients.
Brush the loaf generously. Bake at 400 degrees 20 to 25 minutes, or until
done.
This recipe yields 1 loaf.
Per serving: 1816 Calories (kcal); 8g Total Fat; (4% calories from fat); 62g Protein; 365g Carbohydrate; 0mg Cholesterol; 3223mg Sodium
Food Exchanges: 24 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 1 Other Carbohydrates
French Bread
regular loaf
3/4 cup +1 tbsp
water
2 cup white bread flour
1 tablespoon sugar
1 teaspoon salt
1 1/2 teaspoon active dry yeast
It’s best with an extra knead, which my machine doesn’t have, so I turn it
off after the first knead and restart it again.
Per serving: 1055 Calories (kcal); 5g Total Fat; (4% calories from fat); 35g Protein; 214g Carbohydrate; 0mg Cholesterol; 2140mg Sodium
Food Exchanges: 13 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 1 Other Carbohydrates
Cheese Fondue
3 cups light cream
7 1/2 tablespoons flour
2 teaspoons Worcestershire sauce
1 stick plus 1 tablespoon butter
1 medium onion, minced
3 chicken bouillon cubes
2 1/4 cups Gruyère cheese, grated
1 1/2 cup Parmesan cheese, freshly grated
1/2 cup white wine (more or less depending on taste)
• In a medium bowl, combine cream, flour, and Worcestershire sauce, and set aside.
• In a large heavy saucepan, sauté onion in butter with bouillon cubes over high heat, stirring until cubes are completely dissolved.
• Reduce heat to medium.
• Add cream mixture, whisking constantly until thickened.
• Gradually add cheeses, and stir until melted and smooth.
• Mixture will become very thick.
• Add wine a little at a time and mix well.
• Wine tends to thin out mixture, so add as much as needed to reach desired consistency and flavor.
Transfer the fondue to a heated fondue pot and keep warm over low heat.
Accompaniments:
• Lightly toasted French bread cubes
• Fresh cooked shrimp
• Steamed broccoli
Serves 6
Blue Cheese Butter
Serve on crackers or crunchy French bread.
6 ounces Blue Cheese (Gorgonzola, Maytag, Roquefort, etc)
2 ½ tbs. Butter
¼ tsp. freshly ground pepper
Combine all together.
Goat Cheese Toasts with Rosemary, Walnuts and Honey
1 8-ounce French-bread baguette
8 ounces soft fresh goat cheese
1/2 cup honey
3/4 cup chopped toasted walnuts
1 tablespoon chopped fresh rosemary
Preheat oven to 350 degrees F.
• Cut eighteen 1/4-inch diagonal slices from baguette.
• Spread goat cheese on each slice.
• Arrange in single layer on rimmed baking sheet.
• Bake until edges are slightly golden and cheese softens, about 10 minutes.
• Set aside on sheet.
• Heat honey in small saucepan over medium heat until warm, about 2 minutes.
• Sprinkle toasts with walnuts, then rosemary.
• Drizzle with honey and serve.
Serves 6
Warm Goat cheese toasts with Cranberry, Pecans and Rosemary
1 8-ounce French-bread baguette
8 ounces soft fresh goat cheese
1/4 cup cranberry sauce
1/2 cup chopped toasted pecans
1/2 tablespoon chopped fresh rosemary
Preheat oven to 350 degrees F.
• Cut twenty1/4-inch diagonal slices from baguette.
• Spread goat cheese on each slice.
• Arrange in single layer on rimmed baking sheet.
• Bake until edges are slightly golden and cheese softens, about 10 minutes.
• Set aside on sheet.
• Heat cranberry sauce in small saucepan over medium heat until warm, about 2 minutes. Sprinkle toasts with cranberry, pecans, and then rosemary.
• Serve.
Yield: 20
Green Olive Spread
1 cup pitted green olives
4 teaspoons fresh lemon juice
1 teaspoon anchovy paste
1 teaspoon chopped fresh rosemary
1/4 teaspoon dried crushed red pepper
2 garlic cloves
8 tablespoons olive oil
18 1/3-inch-thick diagonal slices French-bread baguette
1/4 cup coarsely chopped pitted Kalamata olives or other brine-cured black olives
• Finely chop first 6 ingredients in processor.
• Blend in 5 tablespoons oil.
• Transfer to small bowl.
Cook’s Note: Can be made 2 days ahead.
• Cover and refrigerate.
• Bring to room temperature before using.
Preheat oven to 400 degrees F.
Arrange bread slices on large baking sheet.
Brush with 2 tablespoons oil.
Bake until crisp and golden, about 13 minutes.
Cool completely.
Cook’s Note: Can be made 1 day ahead.
• Store airtight at room temperature.
• Spread olive mixture onto toasts.
• Sprinkle with Kalamata olives and serve.
Yield: 18.
HAMBURGER DIP
* 2 pounds lean ground beef
* 1 cup chopped onion
* 2 cloves garlic, minced or 1/4 teaspoon garlic powder
* salt to taste
* 2 cans (8-ounces each) tomato sauce
* 1/2 cup ketchup
* 1 1/2 teaspoons oregano
* 2 teaspoons white granulated sugar
* 2 package (8-ounces each) cream cheese, softened and cut in cubes
* 2/3 cup grated Parmesan cheese
* 1 teaspoon mild chili powder
In skillet, brown ground beef with onion, discard fat. Pour browned meat and onion into Slow Cooker. Add garlic, salt, tomato sauce, ketchup, oregano, sugar, cream cheese, Parmesan cheese and chili powder. Set slow cooker/Crock Pot on LOW until cream cheese has melted and is thoroughly blended, 1 1/2 to 2 hours. Stir, taste
and adjust seasoning if desired. Serve with cube French bread or tortilla chips. If spicier dip is desired, use hot chili powder in place of mild chili powder. Finely chopped jalapenos may be added, if desired.
BACON CHEESE DIP
* 16 slices bacon, diced, fried and drained
* 2 8-ounce packages cream cheese, softened and cubed
* 4 cups shredded cheddar cheese
* 1 cup half-and-half
* 2 teaspoons Worcestershire sauce
* 1 teaspoon dried minced onion
* 1/2 teaspoon dry mustard
* 1/2 teaspoon salt
* dash hot sauce
Put all ingredients in the Crock Pot and cook on low, stirring occasionally until cheese melts, about 1 hour. Taste and adjust seasonings, add bacon, and keep on low to serve.
Serve with cubed or sliced French bread.
ARTICHOKE & CHEESE DIP
* 1 lb. shredded Mozzarella
* 1 c. grated Parmesan
* 1 c. (8 oz. jar) mayonnaise
* 1 c. (8 1/2 oz.) artichoke hearts, drained and chopped
* Minced onions
Mix ingredients together. Bake in casserole at 350 degrees for 20-30 minutes or in lightly buttered 3 1/2 quart slow cooker/Crock Pot on (high) for about 1 hour.
Serve with broken up French bread or wheat crackers.
Shrimp And Scallops A La Leo
2 ounces butter
1 clove garlic — finely chopped
1/2 cup chopped scallions
1 pound raw medium-size shrimp — peeled & deveined
1 pound raw bay scallops
1 pound white mushrooms — washed with lemon
— and water
1 lemon — juice of
4 ounces dry vermouth
1/2 teaspoon dill weed
1/8 teaspoon cayenne pepper
1 1/2 ounces brandy
Melt butter in large skillet; add garlic, scallions, shrimp and scallops; saute for 3 minutes. Add mushrooms and saute for 2 minutes. Add lemon juice, vermouth and spices. Simmer for 5 minutes; add brandy and serve with French bread.
Easy French Bread
1 1/2 c Water
3 1/4 c White bread flour
1 1/2 tb Sugar
1 1/2 ts Salt
3 ts Active dry yeast
Put all ingredients in bread machine pan. Set for a large loaf. Use regular or rapid bake cycle. To develop the crisp crust that French bread is known for, turn the machine off and reset it after the first knead cycle is completed. This gives the bread extra kneading time and results in a crisp crust.
Aioli
1 thick slice french bread
1/8 teaspoon salt
milk
1 cup olive oil
4 cloves garlic
1 tablespoon boiling water
2 egg yolks
lemon juice
Remove the crusts from bread and soak in milk. Squeeze dry. Place in large mortar with garlic & mash with pestle until a fine paste.
Add the yolks & salt & mash in. Drop by drop pound in olive oil. When the sauce becomes thick; the remaining oil may be beaten in. Thin with water & lemon juice to taste.
Fresh Tuna - Portuguese Style
1/2 cup Vinegar
1/2 cup Water
1 Clove garlic — crushed or
1/4 teaspoon Monosodium glutamate
1 1/2 pounds Fresh tuna
1 teaspoon Salt
1/4 teaspoon Pepper
1/4 cup Oil
Flour — in shaker
Mix together, vinegar, water, garlic and MSG. Pour over fish slices, and let stand for 1 hour. Spoon marinade over fish occasionally. Remove fish from marinade and pat dry with paper towels. Heat oil in frying pan. Sprinkle filets with salt, pepper and flour. Cook in oil until light brown. Serve with Sour Dough French Bread. Use stale bread as fresh bread gets soggy. Pour the remaining oil from frying pan. Add the left over marinade and bring to a boil. Dip pieces of bread in marinade. So delicious.
Caviar Eggs
6 hard-cooked eggs
6 tablespoons caviar (red or black)
1 tablespoon chopped chives or green onions
1 tablespoon chopped parsley
1 tablespoon mayonnaise or sour cream
1 teaspoon freshly ground black pepper
• Shell the eggs, cut them in halves, and remove the yolks.
• Mash these well and combine with the remaining ingredients.
• When it is thoroughly whipped together, heap it into the whites with a spoon, or pipe it in, using the rosette end of a pastry tube.
• For a first course, serve 2 halves per person.
• Arrange them on greens and pass a Russian dressing.
• Or double the recipe and serve it as a salad course with watercress, Russian dressing, and crisp French bread.
Yield: 6 servings