"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali
This recipe for Momma Boren's French Bread, by Rosie Boren, is from A Peek into the Parsons' Pantry,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
Starter: 1 cup flour 1 cup lukewarm water 1/4 tsp instant yeast 2 cups flour 11/2 tsp salt 1T sugar 1 tsp yeast
Preheat oven to 450º. Mix 1 cup flour, water, 1/4 tsp. yeast. Cover and let sit for 4 hours (it will bubble). Add rest. Mix and let rise about 1 hour. Form into loaf and slash it. Let rise. Bake for 15 minutes or for 20-25 minutes in 400º oven. Put a pan on a bottom shelf with ice in it to give bread crunch
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