From Niki Reid
FRENCH BREAD
1.15 cup warm water (1 cup plus 2 T. and 1 t. warm water)
1 T. sugar
1/2 T. active dry yeast
1 T. avocado oil
2 and 1/2 or 3 cups flour
Combine water, sugar and yeast. Let sit for 3-5 minutes.
Add salt, oil and 2 cups flour gradually.
Knead for 3-5 minutes.
Add additional 1/4 cup flour at a time until dough doesn't leave a lot of residue on hands.
Allow dough to rise for about an hour.
Flatten dough then roll long-ways, pressing out air bubbles and seams.
Pinch each end to seal the loaf.
Arrange seam side down on parchment-lined baking sheet.
Gash top of loaf 3-4 times.
Cover with pastry towel and let rise for about an hour.
Preheat oven to 375 degrees and use rack in center of oven.
TIP FOR CRISPIER CRUST:
Place baking sheet in the oven and immediately throw 2-3 ice cubes on the bottom of the oven. Close the door quickly.
Bake 25-35 minutes until golden.
Optional: slather loaf in butter!
AVOCADO TOAST
Slice loaf long-ways and drizzle with avocado oil.
Place back in the still hot oven for 5-10 minutes.
Mash 1-2 avocados and season with salt and pepper.
Spread avocado on toasted loaf.
Sprinkle with additional salt and pepper, to taste.
We also add red pepper flakes on top.
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