This French bread is perfect for Friday night subs using leftovers, it makes an awesome garlic loaf for that Saturday afternoon braai, for a cold rainy day it makes the perfect companion to soup, it is also great for a cheese fondue, or just sliced and used as a transporter for your favorite cheese and toppings!
First thing you do is get your yeast ready, I use the hottest water from the tap, (NOT BOILING WATER, IT WILL KILL THE YEAST) dissolve the sugar and add the yeast. While that is brewing you carry on getting everything else ready.
I like using liquid egg whites, mainly because I don't know what to do with all the leftover egg yolks.
Once you have mixed everything together, don’t be fooled, the dough is very runny and it should be, DON’T add extra flour. Relax and trust the recipe.
I love my special French loaf pan, which you can buy from Chefs ‘n Icers in Santon city. It is also dishwasher safe! I have seen cheaper versions at home stuff at hilfox or brightwater commons, but I really can’t comment on the quality.
Here is my recipe, hope you enjoy this bread as much as our family does!
The original recipe can be found here, I have tweaked it to our family’s liking.
In November 2014 we found out that our Daughter as Celiac disease. I was determined to let her have a “normal” life and not give up on the good tasting things in life. With Christmas only a few weeks away I researched and started to experiment.