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.

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.