I made a new bread recipe last night. The way I came to get the recipe is pretty random, actually. I got it from my dental hygenist! We always chit-chat about gardens and chickens and recipes when I’m sitting in her chair. And the last time I was in (back in the fall) she mentioned her favorite bread recipe. She told me it is from the very first Julia Child cook book ever printed, and that she doesn’t even think it’s in print any more (I’m not sure whether it’s true or not). She described the method to me, and it sounded different than any bread I’d ever tried making. I mentioned casually that I was going to hunt for it online, and that was that. A month or two later, I received a Christmas card from her with a hand-written copy of the recipe inside! She is so sweet, she even gave me her phone number in case I had questions. I thought it was so nice of her to send it along. Somehow, the months have gone by, and until yesteday, I still had not made the bread. Well, I’m scheduled to get my teeth cleaned in a week, so I decided I’d better try her recipe before I head back in there! I am SO happy I did! It’s definitely more of a time consuming process than my usual 5 Minute a Day Artisan Bread recipe, but it was well worth the extra time. Here’s a peek at the final product:

Oh, I forgot to mention I made rolls instead of loaves :)

Here’s the recipe…I’m going to include the directions exactly as they were given to me, and I’ll insert my additions as necessary :)

1/2 packet (1 1/4 tsp) yeast
1/3 cup tepid water
2 cups unbleached flour

Disolve yeast in water.
Mix in flour with a wire  whisk. Cover with plastic and let rise at least 3 hours at room temp.
If it’s too warm, you will kill the yeast.
**I made the starter in the bowl of my stand mixer**

The starter is VERY soupy.
Here’s what my starter looked like after 3 hours.
The Starter
1/2 packet (1 1/4 tsp) yeast
1/3 cup water
1 1/4 cup flour
1 1/2 Tbsp salt
Flour as needed
Disolve yeast in water. (do this in a seperate bowl then just dump it in to your starter)
Mix all ingredients together and knead.
**I added all the ingredients to the bowl that the starter was in. I mixed using my stand mixer with the dough hook attachment, then I kneaded on a floured counter. I needed to add about 2 cups additional flour. She didn’t specify how much, so I kept adding it 1/4 cup at a time until the dough formed a ball in the mixer and pulled away from the sides.**
Cover with plastic. Rise 3-5 hours
Shape into bread or rolls and place on a cookie sheet covered with corn meal
Let rise 1-2 hours.
For rolls: Bake 450 degrees 12-15 min. (mine needed longer)
for bread: Bake 450 degrees 20-25 min, turn down heat  to 350 for 20 minutes more.
These rolls were delicious. The outside was nice and crusty, and the inside was light and fluffy. The next day you are planning to be home all day, give these a try!
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