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Real Easy French Bread From Marianne Evans of Capitola
M
ama cut this out of the Sunday newspaper magazine section sometime in the 1950s. I’m sure I have made it, literally, well over a thousand times, and always in the same 2-quart Pyrex casserole. I made soup every Sunday for many, many years… maybe 30-plus. French Bread 1 pkg yeast (not instant) 2 cups lukewarm water 4 cups flour 2 T sugar 3 tsp salt Dissolve yeast in one cup of the water. Sift flour, sugar and salt together into a large bowl, then stir in the dissolved yeast. Add just enough the second cup of water to hold the dough together. Mix until you have a soft, sticky dough. Cover and let rise until double in size –- 2 to 4 hours depending on the warmth of your kitchen. (I have sometimes forced it in a very low oven.) When dough is high and spongy punch down with your fist and give it a good sound beating with your hand. (It will be pretty messy.) Grease a casserole or baking sheet very well…I use Crisco. Don’t skimp on the grease or you’ll be sorry! The recipe says to put dough, divided into 2 parts in 6” casseroles, but Mama made one large loaf on a cookie sheet. I use a 2-quart Pyrex casserole. Cover with a clean cloth and let
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o you have a recipe that is a family favorite? Or maybe one from your childhood you would like to share? The Aptos Times will be publishing one recipe each issue from a community member. Feel free to add a little history to the recipe if you want (approximately 75 words). Every issue we will randomly choose a recipe to publish. Find your favorite and send it to cathe@cyber-times.com today!
rise until double in bulk. Brush with melted butter (I no longer do this) and bake at 400 for about an hour. Test it by thumping it with your knuckle. It should sound firm and hollow. This makes a thick-crusted rustic loaf. Serve hot or warm…not very good cold. Great for toast. Great bread for soup or steamed clams. n ••• Editor’s note: A wonderful idea for a chilly day. Thanks, Marianne, I bet you will start a run on 2-quart Pyrex casseroles.
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