My friend Elizabeth's recipe...
By whatever method you create your homemade dough (whether you use a Kitchen Aid, you throw it in a bread machine, or you're old school and insist on nothing but a large wooden bowl and your hands), make the following into a nice dough:
yeast (1 scant Tbsp.)
4 1/2 C. flour (may use any proportion of whole wheat)
1 1/2 C. warm water
1 Tbsp. sugar
1 Tbsp. salt
1 Tbsp. olive oil
1-2 Tbsp. gluten (only needed if using >50% whole wheat)
When dough has been double-risen and punched down, divide it in two and roll each out into a large rectangle. Then "roll up" the rectangle along the long edge, into a long tube-like shape. Pinch and seal the edges and bake in a French bread pan at 425 degrees until done. (Use your nose - maybe about 15 minutes.)
By whatever method you create your homemade dough (whether you use a Kitchen Aid, you throw it in a bread machine, or you're old school and insist on nothing but a large wooden bowl and your hands), make the following into a nice dough:
yeast (1 scant Tbsp.)
4 1/2 C. flour (may use any proportion of whole wheat)
1 1/2 C. warm water
1 Tbsp. sugar
1 Tbsp. salt
1 Tbsp. olive oil
1-2 Tbsp. gluten (only needed if using >50% whole wheat)
When dough has been double-risen and punched down, divide it in two and roll each out into a large rectangle. Then "roll up" the rectangle along the long edge, into a long tube-like shape. Pinch and seal the edges and bake in a French bread pan at 425 degrees until done. (Use your nose - maybe about 15 minutes.)
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