Sunday French Bread

Favorite Sunday Recipe....

If you eat dinner at my house on Sunday, you will most likely be served this bread.

In the Baking department, I do not consider myself skilled, in fact, I am hesitant to try any recipe involving bread baking, yet this recipe is easy and always turns out great. I promise if you try this, you will be pleasantly surprised all the way around.

This French Bread Recipe is from my dear friend, Jolynn W. Like so many recipes I have, I think of the person who gave me the recipe each time I make it. I can still remember exactly when and where Jolynn shared this recipe with me. It was a little over 10 years ago as she was sitting next to me at a Baby Shower given for me at the Smarinskys house when I was pregnant with Katherine. She knew the recipe by heart and now, 10 years later, so do I. She calls it simply, French Bread, however, I call it Jolynn's Sunday French Bread.

The number one tip Jolynn gave me was to make sure to use Bread Flour. I always do and it always turns out great. Generally, I use and swear by King Arthur Flour. I do not use Whole Wheat Flour for this recipe. Just Basic Unbleached Bread Flour.

Jolynn's Sunday French Bread

Makes 4 Loaves

5 C. Very Warm Water

4 Tbsp. Sugar

4 Tbsp. Oil (I usually use Canola Oil)

2 tsp. Salt

4 Tbsp Yeast

12 C. Bread Flour

1/4 C Corn Meal (For sprinkling on Baking Sheets)

2 Beaten Egg Whites (optional for brushing tops of bread before baking)

Combine Water, sugar, oil, salt, and yeast. Let sit for 5-7 minutes. Add 6 C Flour and mix on medium speed (I use my Kitchen Aid Mixer) until very smooth. Slowly add the remaining 6 Cups of flour, 1 Cup at a time. Mix well until dough cleans the sides of the bowl. Dough will be soft and sticky still.

Cover bowl with damp cloth and let rise for 40 minutes

Lay Dough out on oiled counter top. Divide in to 4 equal parts. Roll each part in to a long rectangle. Starting at one long side, roll up jelly roll style. Pinch ends and sides together. Lay on lightly greased Baking Sheet that has been sprinkled evenly with Corn Meal.

Make slashes on top. Brush top with egg whites (for a softer crust, eliminate this step- I rarely brush the tops with egg whites)

Bake at 350 for 20-25 minutes-just until crust turns light gold.

***This makes 4 long loaves of delicious, hot from the oven French Bread. I use one for dinner, send one home with who ever is our dinner guest, deliver one to someone who I want to thank or say I am thinking of them, etc. and  IF the 4th one is remaining, it is used to make French Bread Pizza the next day.

Enjoy! I promise this will become one of your favorites!

The Best Fudge Brownies Ever

Recipe From The Back of The King Arthur Flour Bag....

I find the recipes on the King Arthur Flour Bags to be exceptional. The Brownie Recipe below is fabulous. I decided to post it for two reasons...They are that good and now I have a cyber record. Besides the great taste, I like that this recipe makes a 9x13 pan sized vs an 8x8. Brownies this good have to be in a larger pan!

The Best Fudge Brownies Ever

1C. Butter 1Tbsp Vanilla Extract

2 1/4 C Sugar 4 Large Eggs

1 1/4 C Dutch Process Coca 1 1/2 C King Arthur Unbleached All Purpose Flour

1/2 Tsp Salt* 2 C. (12 oz bag) Chocolate Chips (I used Ghiradelli Milk

1 tsp Baking Powder Chocolate Chips)

*Increase the salt to 1 tsp if using unsalted butter

Melt butter (I used the microwave), then add the sugar and stir to combine. Return the mixture to the microwave and heat just until it's hot but not bubbling; it will become shiny looking as you stir it. Heating the butter the second time will dissolve more of the sugar which will yield a shiny top crust on your brownies.

Transfer mixture to a mixing bowl.

Stir in the cocoa, salt, bkg powder, and vanilla. Add the eggs, beating till smooth; then add the flour and chips, beating till well combined. Spoon the batter into a lightly greased 9x13 pan. Bake at 350 for 28-30 minutes, until a cake tester inserted into the center comes out dry (though it may have a few crumbs clinging to it) The brownies should feel set on the edges and in the center. Remove them from the oven, and after 5 minutes loosen the edges with a table knife; this helps prevent the brownies from sinking in the center as they cool. Cool completely before cutting and serving.

Serve with vanilla ice cream, chocolate syrup, or a cool glass of milk. Enjoy this and many other King Arthur Flour Recipes!