French Bread

Last week, a stray pup started hanging around the rail yard Mr. Incredible works at. It had been raining and the poor thing was cold, tired and hungry. She took shelter underneath one of the workman's trucks. The men gave her food and a bowl of clean water each day, but she still wouldn't go near them. Mr. Incredible bought her doggie treats to try to coax her out from under the truck, but she would run away frightened. He kept trying and after a while, the dog started following him around the rail yard. Mr. I, would send me updates via text message saying, "She let me get 5 feet from her without running" and "she runs after my truck when I leave."

Long story short, I had to meet her. So I went down to the railroad, befriended the furry little thing, took her home, gave her a good bath, scheduled a vet appointment to get her shots and spayed and am hoping to find her a good home. I have to admit, in the short amount of time I've known her, I've become attached. Maybe Mr. I. will let me keep her :) I've already named her Sadie.


In other news, spring break is finally here! I get a full week to do whatever I want when I want, so I plan on tackling the list of recipes I've been wanting to make. First up, French bread. This was my first attempt. I found it fairly easy to prepare, although I do recommend starting early in the day, because it will take quite a few hours to rise properly.You can't rush the rise, baby.

French Bread
adapted from Judy Taubert

Ingredients

2 cups water
4 1/2 to 5 cups bread flour
1 tablespoon white sugar
2 teaspoon salt
2 1/2 teaspoons yeast


Directions

Combine the water, sugar and yeast in a mixing bowl. Let rest for 10 minutes until foamy. Add bread flour and salt to the yeast mixture. Mix until a dough forms. Knead the ball of dough until smooth and elastic, about 10 minutes. Place dough in a greased bowl, turning to coat all sides. Cover, and let rise in a warm place until doubled in bulk. Dough is ready if indentation remains when touched.

Punch down dough. On a lightly floured surface, roll into a 16x12 inch rectangle.Cut dough in half, creating two8x12 inch rectangles. Roll up each half of dough tightly, beginning at 12 inch side, pounding out any air bubblesas you go. Roll gently back and forth to taper end. Place 3 inches apart on a greased cookie sheet.

Cover, and let rise in a warm place for 30 to 40 minutes, or until doubled in bulk. Using a clean razor blade, make deep diagonal slashes across loaves every 2 inches, or make one lengthwise slash on each loaf.

Preheat oven to 425 degrees F (190 degrees C). Bake for 20 to 25 minutes in the preheated oven, or until golden brown.

This is Sadie, post-bath :)