French Bread

I love it when people come for supper because it causes me to make things that I don't usually make but I really like making. Bread and bread products are probably my favourite thing to make but also are the least made in my house. Why you ask? For the simple fact that I would eat all of it. I love making bread because its so warm and it just begs you to put your hands in it and knead it. Needless to say I had company tonight hence the inspiration for French bread.

French Bread

Ingredients
2 C warm water
1 tbsp yeast
1 tbsp olive oil
1 tbsp sugar
2 tsp salt
5-5 1/2 C bread flour

Directions
In a large bowl dissolve yeast and sugar in warm water, allow the yeast to proof, this should take no longer than 5 minutes or else your yeast is too old or your water was too hot. Add salt, oil, 3 cups of flour mix it all together. Stir in the other 2 cups flour to make a stiff dough. Knead until smooth and elastic approximately 10 minutes. Place in an oiled bowl, turn the dough to coat all the sides, cover and let rise until doubled. Punch the dough back and divide in half, shape the dough into 2 slender loaves. Place loaves on a long cookie sheet, cut diagonal gashes on the top of each loaf, cover and let rise til doubled. Bake at 375 for about 30-35 minutes (when you knock on the bottom of them they should sound hollow and be a golden brown)

*You can sprinkle or spray your loaves with water while they're baking to get a very crunchy crust*

Oven Rice

In our family, comfort food was more associated with oven rice over mac n cheese and today was so disgusting out that I had make it for supper. Much to my dismay I found I could not because I don't have onion soup mix. Don't worry your pretty little hearts though because I was talking to my sister and she told me to put in coconut milk and spices instead. I am very pleased to say that this version is almost just as excellent as the original. So thank you Sara for making my supper delicious.

Oven Rice

2 c uncooked rice
1 can coconut milk
1-2 c water
1/4 c Bragg or soy sauce
Spoonful of coconut oil or 3 tbsp olive oil
2 tbsp beef stock
1tbsp pepper
A few shakes of cayenne pepper
1 small onion diced small
1 c chopped mushrooms

Put the rice in an oven safe container that you can cover. Measure out the coconut milk from the can and add enough water so that the total liquid between water and coconut milk is 3 cups, pour over the rice along with everything else, stir the rice well so that there is no dry patches and cover. Cook at 350 for 60-65 minutes until there is no liquid left you can also uncover and brown the rice for the last few minutes if you like your rice a bit crispy. Play with this recipe yourself and let me know how yours turns out.