French Bread

I made the easiest and best French bread loaf last night. Thanks to this awesome recipe by Liz Langston

I cut the recipe in 1/2 since I only needed one loaf. I also added garlic powder and mozzarella cheese before I rolled it up to make it a garlic cheese loaf.

 It was fantastic.  

Excuse the condition of my pan.  It's a oldie but a goody that I stole borrowed from my Mom a long time ago...

Here is the recipe I cut in half to make one loaf

Ingredients

·         1 (.25 ounce) packages active dry yeast

·         1/4 cup warm water (110 degrees F)

·         1 cups water

·         3 cups bread flour

·         1/2 tablespoon salt

·         1/2 tablespoon white sugar

·         2 1/2 tablespoons vegetable oil

·         1 tablespoons cornmeal (I did not have any so I just dusted the pan with flour)

·         1 egg white, beaten

·         1 tablespoon sesame seeds

Directions

1.     In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.

2.     In a large bowl, combine the yeast mixture with 1 cups water, 1 1/2 cups flour, salt, sugar and vegetable oil; stir well to combine. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.

3.     Divide dough half. Roll each half into a 9 x 12 rectangle and roll up jelly roll style, starting at long edge. Seal edges and place seam side down on a large baking sheet that has been sprinkled with cornmeal.

4.     Use a sharp knife to slash each loaf diagonally 3 times. Brush with beaten egg white and sprinkle with sesame seeds. Cover and allow to rise 30 minutes (I was so excited I forgot this step and it still turned out great). Meanwhile, preheat oven to 400 degrees F (200 degrees C).

5.     Bake in preheated oven for 35 minutes (Mine only took 25 minutes), or until golden brown.

- Jenny@flutterbyechronicles

Yes please I'll take two

National Margarita Day

And just because I don't want you to miss out here is a recipe:

Classic Margarita Recipe

If you want to switch things up and go crazy with your Margarita visit Design crush for a ton of recipes.

Happy Fat Tuesday

I ♥ Pinterest

Thanks Mom to 2 Posh Lil Diva's for the idea.

- Jenny@flutterbyechronicles

Rest In Peace

Such a tragic loss. She had amazing talent.

Ooooo Rum

I was all prepared to make me some Comeback Sauce yesterday morning when I opened my cabinet and thought it was high time I cleaned this hot mess

I had already started on the bottom by this point so you missed out on all the grossness down there…

Your Welcome

Valentines Candy From Last year…Hmm wonder if it is still good to use this year….

Kidding….Well kinda kidding

How did I miss this morsel of goodness and not eat the whole thing in one sitting?

Party at my house…How do you loose a bottle of Coconut Rum?….Either way I found it..Score .

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The ever fun part of having to taste the cereal to see if it’s stale…Groooossssss & it was.  Why do I keep buying cereal no one eats?

Oh look the grape jelly I swore I bought and no one could find

I do not I repeat do not need anymore chicken stock. If you see me in the store and I have some in my hand.  Smack me, say no and walk away. (kidding about the smacking part…please don’t hit me ).  On the other hand I am in desperate needs of side dishes.

All done.  It looks better in person then it does in this picture.

 

Then I turned around & almost had a mini melt down because I thought I was going to have to cram these back into the pantry…

Then I remembered what started this whole thing…Comeback Sauce.