Hello!
I am sorry for being so absent this past month...
This summer was slightly busy for us....
I have lots to blog about, I just haven't had the time to write a post....
I also realized today I never announced the winner of my giveaway....
I am really sorry!
The winner of the 200.00 giveaway is Ryane, who left an anonymous comment,
and was from New York.
Thank you so much to everyone who participated in my giveaway!
On another note...
I wanted to share a french bread recipe my sister, Monica, passed onto me.
Monica taught me how to make bread about fifteen years ago.
I also wanted to share a few ways I use my french antiques in my own home.
It is one of the easiest recipes and truly is a family
favorite....
I hope you don't mind but there are a lot of pictures in this post....
I usually find about a 100 different ways to photograph something.
I got a little carried away....
Monica's French Bread Recipe....
2 TBL. Dry Active Yeast
2 TBL. of Sugar
3 Cups of warm water.
1 TBL Sea Salt
4 Cups of Unbleached White Bread Flour
2 Cups of Unbleached Whole Wheat Bread Flour
(I love using my antique french jam pots in the kitchen.
They come in all different shades of white...)
I thought I would share pictures of a few of the steps of making this french bread as well.
Mix your yeast and sugar together.....
Add warm water to yeast mixture....
Whisk together slightly before letting your yeast and water mixture sit....
Let your yeast mixture sit for 5 minutes.
Your yeast mixture will become foamy like the mixture below.
Lightly whisk your yeast mixture...
Add one tablespoon of sea salt to your white flour...
I love using this sea salt in all my baked goods, you can purchase this particular sea salt from
If you are ever in Amador City, Ca, you should make sure you stop in,
it is the best bakery....
Add white flour mixture to yeast mixture one cup at a time, hand whisking mixture until
smooth, after every cup.
I also have to tell you about a favorite brand of flour I love to use for baking....
Whenever we go back home (Montana) I stock up on some Wheat Montana Flour,
it truly is the best flour....
You can also order their flour online....
Attach your dough hook and mixing bowl to your kitchen aid.
Add wheat flour one cup at a time mixing well with the dough hook.
Attach your dough hook and mixing bowl to your kitchen aid.
Add wheat flour one cup at a time mixing well with the dough hook.
Knead the finished dough with dough hook for five to seven minutes.
Your dough should be slightly sticky.
Cover with damp cloth and let the dough rise for a total of one hour.
During that hour punch down the dough and slightly stir every 10 minutes,
this gives your dough the unique french bread texture you are looking for.
On a floured surface divide dough into two sections.
Roll each section into a long rectangular form.
Fold over rectangle length wise then fold into french bread form.
Pinch all edges.
Place both rolls on a greased jelly roll pan.
Make 1/4 inch deep slashes across loaves.
Let loaves rise for 20 minutes.
Monica's French Bread Recipe....
2 TBL. Dry Active Yeast
2 TBL. of Sugar
3 Cups of warm water.
1 TBL Sea Salt
4 Cups of Unbleached White Bread Flour
2 Cups of Unbleached Whole Wheat Bread Flour
Mix sugar and yeast in a small mixing bowl.
Add warm water and let yeast mixture dissolve for five minutes.
Your yeast mixture should be frothy.
(Kitchen Aid instructions)
If you don't have a kitchen aid, hand knead your dough.
While yeast is dissolving, in a separate small mixing bowl mix white flour and sea salt.
Once yeast has dissolved pour into kitchen aid mixing bowl.
Add white flour mixture to yeast mixture one cup at a time, hand whisking mixture until
smooth, after every cup.
Attach your dough hook and mixing bowl to your kitchen aid.
Add wheat flour one cup at a time mixing well with the dough hook.
Knead the finished dough with dough hook for five to seven minutes.
Your dough should be slightly sticky.
Cover with damp cloth and let the dough rise for a total of one hour.
During that hour punch down the dough and slightly stir every 10 minutes,
this gives your dough the unique french bread texture you are looking for.
On a floured surface divide dough into two sections.
Roll each section into a long rectangular form.
Fold over rectangle length wise then fold into french bread form.
Pinch all edges.
Place both rolls on a greased jelly roll pan.
Make 1/4 inch deep slashes across loaves.
Let loaves rise for 20 minutes.
Bake at 400F for approximately 18 to 24 minutes,
or until the bottom of the loaves are golden brown.
I also discovered that my antique french dish drying rack also makes a great bread cooling rack....
I place a french linen towel in the rack and then set the two loaves of bread directly in the rack after they are finished baking....
I have noticed that my bread doesn't sweat when cooling the loaves this way.....
I love how it adds french farmhouse charm to my kitchen as well : )
The french jam pots work well as a butter dish....
while I was out shopping with my sister last week : )
I was lucky and found three of these little jars...
I will be adding a few of these beautiful french mustard jars to my shop.
This particular jar has a different design on both sides of the jar.
They make great jars for putting honey in...
We go through a lot of honey around here. : )
I am a big believer in actually using my french farmhouse antiques...
They aren't just for display...
I always enjoy finding a different purpose then the original one for my french farmhouse antiques.
I love this antique blue french transferware plate.
I hope you get a chance to make this french bread...
If you do please let me know how you liked it : )
I thought I would also share a favorite cookbook with you as well....
This is one of the best cookbooks I have ever bought.
It has so many great baking techniques and tips...
I have learned so much more about baking because of reading this cookbook....
I also wanted to let you know I uploaded a lot of new items to my shop last weekend....
I love these antique french forks....
They have a beautiful monogram on the back side of the fork.
I was told the reason there is such a beautiful design on the back side of the fork is because the french set the table with that side of the fork facing up...
On a final note....
I often get requests to send out newsletters when I add new products to my online shop.
I do not have a newsletter set up at the moment...
I hope you all enjoy your weekend!
Thank you so much for taking the time to stop in for a visit...
Take Care,
Maria
