Oh, and about the soup? Fantastic! Jamey gave me Mastering the Art of French Cooking as a Christmas gift. This is the first and only thing so far that I have made from it. It really made me want to dive into the book and make almost all of it. I have to say though, I draw the line at brains...yes, it tells you how to cook and clean them. Oh, and don't get me started on the aspic either..just can't bring myself to it. But, for the most part, it is stuff that I would make.
From: Taste of the South
2 cups warm water
1 Tbsp sugar
1 (.25 oz) package active-rise yeast
3 Tbsp vegetable oil, divided
1 Tbsp salt
5 1/2-6 cups bread flour, divided
1/4 cup cornmeal
In a medium bowl, combine warm water, sugar and yeast. Let stand until foamy, approximately 10 minutes.
In the bowl of a large stand mixer, combine yeast mixture, 1 Tbsp oil, salt and 3 cups flour. Using the dough hook attachment, beat for 2-3 minutes, scraping sides of bowl as needed. Stir in enough of remaining flour to make s stiff dough. Turn dough out onto a lightly floured surface. Knead until smooth, approximately 1o minutes.
Grease a large bowl with remaining 2 Tbsp oil. Place dough in bowl, turning dough to coat all sides. Cover, and let rise in a warm place, free from drafts, until doubled in size. About 1 1/2 hours.
Punch dough down, and divide in half. Shape dough into 2 (17x3 inch) loaves.
Spray 2 baking sheets with nonstick cooking spray. Sprinkle evenly with cornmeal. Place each loaf on a prepared baking sheet. Make 4 cuts diagonally across the top of each loaf. Cover, and let rise in a warm place, free from drafts, until doubled in size, about 30 minutes.
Preheat oven to 375 degrees.
Bake until crispy and golden brown, about 30 minutes.