Crusty French Pistou Bread

Name: Crusty French Pistou Bread
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 16
Cuisine: Mediterranean, French, European
Ingredients: 828 milliliters bread flour; 1 Tbsp cornmeal; 1 large egg; 237 milliliters chopped fresh basil; 118 milliliters minced fresh parsley; 4 garlic cloves, minced; 79 milliliters olive oil; 237 milliliters grated Parmesan cheese; 1 teaspoon salt; 1 Tbsp sugar; 1 Tbsp water; 315 milliliters hot water (120° to 130°); 14 grams envelopes rapid-rise yeast

The recipe Crusty French Pistou Bread could satisfy your Mediterranean craving in roughly 45 minutes. This recipe covers 7% of your daily requirements of vitamins and minerals. This recipe makes 16 servings with 177 calories, 6g of protein, and 7g of fat each. Head to the store and pick up bread flour, water, olive oil, and a few other things to make it today.

Instructions

Combine 3 1/2 cups flour and next 3 ingredients; add oil and next 4 ingredients, and beat at low speed with a heavy-duty electric mixer until blended.

Ingredients you will need

All Purpose Flour

Cooking Oil

Equipment you will use

Hand Mixer

Add 1 1/3 cups hot water; beat at medium speed until blended. Turn dough out onto a lightly floured surface, and knead until smooth and elastic (5 to 10 minutes), adding remaining flour as needed.

Ingredients you will need

Dough

All Purpose Flour

Water

Place dough in a well-greased bowl, turning to grease top.

Ingredients you will need

Dough

Equipment you will use

Bowl

Let rise in a warm place (85), free from drafts, 1 hour or until doubled in bulk.

Punch dough down; turn out onto a lightly floured surface, and knead lightly 4 or 5 times. Divide dough in half. Shape each portion into a round loaf, and place on a lightly greased baking sheet sprinkled with cornmeal.

Ingredients you will need

Cornmeal

Dough

Punch

Equipment you will use

Baking Sheet

Cover and let rise in a warm place, free from drafts, 45 minutes or until doubled in bulk. Make 1/2-inch-deep slashes in top of each loaf with a sharp knife.

Equipment you will use

Knife

Combine egg and 1 tablespoon water, stirring well; gently brush mixture over loaves.

Ingredients you will need

Water

Egg

Place a shallow pan on lower oven rack; fill with boiling water.

Ingredients you will need

Water

Equipment you will use

Oven

Frying Pan

Place loaves on middle rack.

Bake at 400 for 25 to 30 minutes or until loaves sound hollow when tapped.

Equipment you will use

Oven

Remove from pans immediately; cool on wire racks.

Equipment

Ingredients

Servings:

chopped fresh basil 118milliliters

minced fresh parsley 4

garlic cloves, minced 79milliliters

olive oil 237milliliters

grated Parmesan cheese 1teaspoon

salt 1Tbsp

sugar 1Tbsp

water 315milliliters

hot water (120° to 130°)14grams

envelopes rapid-rise yeast

Recommended wine: Bordeaux, Champagne, White Burgundy

French works really well with Bordeaux, Champagne, and White Burgundy. French wine is just as diverse as French food, but you rarely go wrong with champagne. If your meal calls for a white wine, you might also try a white burgundy. For a red, try a red bordeaux blend. One wine you could try is Amelia Brut rosé Cremant de Bordeaux. It has 4.1 out of 5 stars and a bottle costs about 23 dollars.