Dejarlo* French Bread

Also while in the Jumentos, we needed bread yet were no where near the convenience of picking up a loaf. So, it was round two of tapping into my inner “Betty Crocker”.  With Mili’s coaching, we baked (grilled actually) the following bread recipe.

Betty” going to town with her wine bottle rolling pin

A couple of freshly grilled loaves

Dejarlo’s* French Bread

Small Bowl – Stir together yeast mix and let rise

  • 1/2 cup warm water
  • 1 tsp sugar
  • 2 TBSP yeast

Large Bowl – Stir together

  • 2 cup warm water
  • 1/4 cup sugar
  • 2 tsp salt
  • 2 TBSP oil

When yeast mix has risen, add to large bowl

  • Add 6 1/2 cups of flour (if using wheat or multigrain, use 2 1/2 cup wheat or multigrain to 4 cups white)
  • Stir into ball and set aside
  • Grease large bowl
  • Put mixture back into large bowl and cover to let rise
  • Set timer to 10 minutes
  • Push down with spoon and stir around
  • Reset timer for a total of 5 times (yes, that’s an hour to let the bread rise and fall, rise and fall, and rise)
  • Divide into 2 balls (for 2 large loafs) and let rise once more for 10 minutes
  • Roll each ball out into rectangles
  • Roll up from long side and fold ends under
  • Turn over and pinch sides together
  • Place on greased sheet
  • Cut diagonally across 4 times
  • Cover and let rise to double
  • Bake 20-23 minutes at 400°

* Recipe shared by Pam of s/v Dejarlo during her “Eating Well While Cruising” infosession in George Town.

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2 Responses
  1. Looks delicious! We love bread so this will come in handy I’m sure!

  2. Scott Grogan says:

    What a great Blog!! I just happened upon it by complete accident, and am really enjoying your trip.

    I have a C-30 @ Grapevine- I’ve met Tim an Coquette, (although I’m sure he probably wouldn’t remember me….)

    Safe travels!

    Scott Grogan

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