Don’t Forget!
I’ll be at the Macey’s in Pleasant Grove teaching a FREE class on food storage tonight. It is from 7-8 and you’ll need to call (801-796-6601) and sign up as space is limited.
Make your own French Bread!
Well if you know what is in French bread, you’ll never want to pay $1.50 (or more) for it again! It is really just flour, water, salt, sugar, and yeast and it’s much easier to make than you think! Plus, it is so versatile! You can use french bread as…well…french bread 
, garlic bread, sub sandwiches, french bread roles, french toast, and so much more! Not to mention your house will smell AWESOME during and after baking this bread. Watch my how-to videos to see just how to do it (not to mention the best way to start incorporating whole wheat into your families recipes and how yeast should look when it is alive and working)!
French Bread 3-4 Loaves
2 T. yeast
2 1/2 c. warm water
7 c. flour
2 T. sugar
1 T. salt (remember this is for 3-4 loaves…so it’s not really alot)
Dissolve yeast in water. Then add sugar, salt and 2 c. flour. Beat. Add rest of flour and knead on floured board (or in standing kitchen mixer) for about 5 minutes. Let rise about 30-45 minutes. Grease 1-2 cookie sheets and sprinkle lightly with corn meal. Punch down bread and knead one minute. Divide into thirds or fourths. Let rest 10 minutes. Roll each piece into ropes as long as the cookie sheet. Place on cookie sheet being sure there is ample space between each rope or loaf. make several evenly spaced shallow cuts diagonally in the top of each loaf; brush with water or egg wash, then brush again and sprinkle with sesame seeds. Let raise until double (about 30 minutes). Place pan of hot water on lower shelf of oven. Bake at 450 for 10 minutes and then reduce heat to 350 for 20-30 minutes or until bread gives a hollow sound when tapped. Remove from pans and cool and wrap in plastic bags. NOTE: This is EXTREMELY delicious warm and the next day but after that it starts to dry out and isn’t very tasty.
Shaping Hamburger Buns
Making your own bread has more advantages than you think! Obviously, it’s cheaper and healthier but you also have control over your portion sizes! In this video I’m making mini hamburger buns (like for those mini burgers that are so hip right now as appetizers) because I like to eat. In fact my husband always jokes that I have a second stomach…which sadly is sort of true. I have a hard time stopping if the food is delicious. So what I do is make little portions and have two (thus satisfying my need for seconds) with out adding more calories (or at least not as many as a full second portion . It also works well if you have a family with adults and small children. You can make larger buns for the adults and more appropriately sized buns for the children. If you want to make larger hamburger buns the principles of shaping that I show you in the video are true, you would just use more dough. You can use any bread recipe you want (however, I’d in a little extra yeast (like 1.5 more) so they are nice and fluffy), but if you missed the bread recipe I talk about in the video click HERE.
Here’s a tip from a fellow reader:
You could just put some water in a clean spray bottle (from the dollar store) that way you won’t deflate your bread with the brush when you put on your seeds.
Sorry for the confusion!
Don’t worry…the video is still coming. I’m just having some technical difficulties. 
On another note, I read a comment saying that my book is available for pre-order on Amazon.com and that someone bought it. I just wanted to let you know that it’s the wrong book! There was a mix up with the publisher and that is for a different book. If you’ve already purchased one, please return it. Don’t worry, you’ll see the information on my website FIRST on how to pre-order the book (which will be coming really soon!)
