Thank you for a great Carmel Winter Farmers Market season! We will see you beginning on May 4th at the Carmel Farmers Market and the Fishers Farmers Market!

No-Fuss French Bread

by Emily Becker
I love pretty much any and every kind of bread, so when I decided to make a hearty pot of split pea soup this week, I decided to make this delightful French bread to pair with it.  I also often serve it alongside chicken parmesan or other pasta dishes.  The recipe comes from a friend (thanks, Trista!)  and is slightly modified from the original.  Enjoy!

Ingredients
  • 3 to 4 c flour (I often use 3 c of all-purpose and ~1 c of whole wheat)
  • 2 1/2 tsp kosher salt
  • 2 tsp yeast
  • 2 tsp sugar
  • 1 1/2 c warm water (90-100 F)
  • ~2 TBSP melted butter (salted)
Directions
  1. In a large bowl, combine the yeast, salt, sugar, and warm water; stir until the yeast is dissolved.  Mix in 3 cups of the flour and gradually add and knead in up to 1 cup more, depending on the moisture of the dough. Cover with a towel and let rise in a warm spot for 1.5 hours.  
  2. Line a baking sheet with parchment paper.  After rising, divide the dough in half and shape into two loaves, placing them on the prepared baking sheet.  Allow to rise for an additional hour.  When about 10 to 12 minutes remain of this second rising time, begin to pre-heat your oven to 450F and place an oven-safe dish on the lowest rack. 
  3. After the loaves have risen, using a serrated knife, cut four diagonal slits into each of the two loaves and place in the 450F oven.  Carefully add 1/2 cup of water into the pre-heated baking dish; this will give a nice crust to the bread.  Bake for approximately 20-22 minutes.  
  4. After the bread is baked, use a basting brush to top it with the melted butter.  

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