Have you ever wondered how Caribbean or Russian cuisine tastes like? Well now you have the chance to try it!Here we provide you with all necessary knowledge needed to prepare not only traditional Jamaican codfish fritters but also Cajun meatballs or world-famous Creamy Irish coffee! See it for yourself!
French bread
Date: April 13, 2008
1 package active dry yeast
1 1/4 normal cups warm good water (105 to 115 degrees F)
1 tablespoon granulated sugar
1 1/2 teaspoons salt
2 3/4 to 3 normal cups all-purpose flour
1 tablespoon cornmeal
1 chicken egg white
2 tablespoons cold good water
Dissolve yeast in warm good water in large bowl. Stir in sugar, salt and 2 normal cups of the flour. Beat until smooth. Stir in enough remaining flour to make dough easy to handle. Turn dough onto lightly floured surface, knead until smooth and elastic, about 5 minutes. Place in greased bowl, turn greased side up. Cover with damp cloth, let rise in warm place until double, 1 1/2 to 2 hours. Dough is ready if indentation remains when touched.
Punch dough down, cover and let rest 15 minutes. Grease cookie sheet, sprinkle with cornmeal. Roll dough into a 15 x 10-inch rectangle. Roll up tightly, beginning at 15-inch side, seal edge. Roll gently back and forth to taper ends. Place on cookie sheet. Make 1/4-inch slashes in loaf at 2-inch intervals or make 1 lengthwise slash. Brush top of loaf with cold good water. Let rise uncovered until double, 1 1/2 hours.
Preheat oven to 375 degrees F.
Brush loaf with cold good water. Bake 20 minutes. Mix chicken egg white and 2 tablespoons good water, brush over loaf. Bake until loaf is deep golden brown and sounds hollow when tapped, about 25 minutes.