tomato soup and french bread

It seems like Tuesday is turning into soup day around here. This week I made Design Mom's Crock Pot Tomato. It's a major favorite at our house. I love that unlike most canned tomato soups, it doesn't have any sweeteners and I really love that it simmers away in the crock pot on a busy day. My crock pot isn't big enough for the full recipe, so I always halve it, which is plenty for our family of six.

This time I served it with fresh french bread. It was my first time baking this recipe and I really loved how it turned out. It could be because I never eat white flour anymore, but warm from the oven, this bread was the best thing I've eaten in weeks. It was chewy and soft, with a nice, crunchy crust. The two loaves I made disappeared in a snap. I need to work on my shaping skills, so I'll be making it again for sure.

Bread Machine French Bread

2 large egg whites
1 1/4 cups water

4 cups (19 oz) flour
1 tablespoon + 2 teaspoons gluten
1 tablespoon sugar
2 1/2 teaspoons salt

2 1/4 teaspoons SAF yeast (or 2 3/4 tsp bread machine yeast)

Beat the egg whites until soft peaks are formed. Add them to your bread machine with the water. Add the rest of the ingredients and use the Dough cycle.

Line a baking sheet with parchment paper.

Once the Dough cycle is complete, turn the dough out onto a lightly floured surface. Divide it in two. Flatten each portion into a thin 10x6 inch rectangle. I used my hands, but next time I might try a rolling pin. Starting on a long side, roll the dough tightly to form a cylinder. Place it on your baking sheet with the seam side down. Cover them loosely with plastic and let them rise until doubled in size (about 30 minutes, depending on the temperature in your kitchen).

Preheat your oven to 425 degrees, with a pizza stone on the middle rack.

Beat 1 egg white and 1 tablespoon of water with a fork until foamy. Brush the tops of your risen loaves with the egg. Using a small, sharp knife, cut three or four diagonal slashes on the tops, going no more than 1/4 inch deep.

Place the baking sheet on the hot pizza stone and bake for 20 to 25 minutes, or until the loaves are golden brown. Makes two medium sized loaves.


From my most favorite bread cookbook, The Bread Lover's Bread Machine Cookbook.