Tulip's Kitchen: Traditional Rustic French Bread

Monday, 6 September 2010

Traditional Rustic French Bread

I love making bread, these french sticks were very easy to make, French Tart's instructions were easy to follow and the resulting sticks were amazing. The smell coming from the kitchen was French, they sounded French when I broke them in half and the taste was just like I was on holiday. Deeeee lish-us!!! You can get the recipe by clicking here

My shaping could do with a little more practice!

The texture was just like the baguettes we get on holiday.

Served with a selection of flavoured oils.

Basil, chili & balsamic (LtoR)

1 comment:

Gloria Baker said...: This bread look awesome, I love make bread too! gloria; 11 September 2010 at 22:25

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I now show all my pampered chef recipes, along with all my wheat free, IPD (Idiot Proof Diet) recipes along with anything I find off the IPD forum. I've even cooked up recipes for others as they'd like to see the dish made before attempting it. I'm open to suggestions but please remember that this was started as a personal project, I'm not a photographer, I don't get paid for it, its just for fun!

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Cooking Tips

* Keep turning pork chops over, don't let the moisture cook out of them. Cook only till pink then let them finish off while resting, this way you won't over cook them.

* To test to see if an egg is fresh, immerse it in a pan of cold, salted water. If it sinks, it's fresh. If it floats, throw it away!!

* Get yourself a bunch of fresh corinader, wash and trim the stems. Dry on paper towels then put in individual freezer snack bags. Freeze. When you need some fresh coriander just get a pack from the freezer, crush or chop and add to your recipe.

* Use a pizza cutter to cut bars or tray bakes into nice, smooth squares.

* To keep cauliflower white while cooking - add a little milk to the water.

* Microwave a lemon for 15 seconds and double the juice you get before squeezing.

* To remove egg shells from a batter, use the remaining shell to attract the piece.

* If you need only 1/2 an onion, save the root half. It will last longer.

* One pound of all purpose flour is the equivalent to 4 cups.

* When using rice, remember that 1 cup of uncooked long-grain white rice makes 3 cups cooked.