Grandma Rose's Fabulous French Bread

This is one of those great old-fashioned French bread recipes.  I've seen many variations of it around the internet, but I think my Grandma Rose's is pitch perfect.  You can top it with poppy seeds or sesame seeds or just leave it alone.  It is absolutely wonderful -- one of those recipes I make over and over again and am always asked for the recipe.  I always know it will be a hit.  I've made it and used it for a big warm sandwich wrapped in foil, as a nice side to a salad or soup, I bet it would be awesome as bread bowls.  I'll have to try that sometime.  Eating this bread connects me to my grandmother, too, which makes it even more special.

Grandma Rose's Fabulous French Bread
2 1/2 c. very warm water
2 Tbsp. sugar
1 Tbsp. salt
2 Tbsp. oil
6 c. flour
2 Tbsp. active dry yeast

Into a large bowl, pour warm water then stir in sugar, sal, & oil, half the flour, and yeast.  Beat vigorously 2-3 minutes.  Stir in remaining flour until all dry ingredients are completely mixed in (you may have to add extra flour till it reaches the tacky, not sticky, cleans the side of the bowl stage) then leave the spoon right in the heavy batter. (I use a KitchenAid and leave the dough hook down in the dough).
Let dough rest another 10 minutes, then stir down.  Repeat this process until dough has been stirred down 5 times.
Turn dough onto floured board.  Knead only enough to coat dough with flour so it can be handled.  Divide in 2 parts, roll into rectangle about 9x12".  Roll up jelly roll style.  Arrange lengthwise on large cookie sheet that has been sprinkled with cornmeal, allowing room for both loaves.  Cover lightly and let rise 30 minutes.
Cut diagonal gashes - 5 on top - with a sharp knife (I do this before they rise).  Brush entire surface with lightly beaten whole eggs.  If desired, sprinkle with poppy seeds or sesame seeds.
Bake immediately at 400 degrees for 25-30 minutes or until golden brown.
Remove and cool on racks.

Rosemary Focaccia Bread

I found this original recipe on the blog Prudence Pennywise.  It is one of my go-to breads when I'm in a hurry.  I often omit the hour rising time because I'm always running behind.  It's good either way, probably better when it has a chance to rise. 
Rosemary Focaccia

Estimated Cost: $3.50 for 12 wedges
Notes: My favorite yeast is SAF, which many professional bakeries use. It may not be available at your store, so ask your supermarket baker which yeast they use behind the counter and buy that one. If you get a truly reliable yeast, and you make sure your water isn't too hot, you almost can't fail.

2 teaspoons rapid rise yeast
1 teaspoon sugar
1 cup plus 2 tablespoons warm water (think baby bottle warm or warmer)
1 tablespoon olive oil
1/2 teaspoon black pepper
1 teaspoon salt
1 teaspoon dried rosemary, chopped, or 1 tablespoon fresh
3 cups flour (I use half whole wheat)
For Top:
2-6 tablespoons olive oil
1/4 cup to 3/4 cup parmesan cheese
additional chopped dried or fresh rosemary
black pepper

In a large bowl, combine yeast, sugar, water, olive oil, pepper, salt, rosemary and half of the flour. Stir with a wooden spoon. (Alternately, if you have a free standing mixer, put in all of the flour and let the machine do the work.) Work in the remaining flour, using your hands and kneading when necessary. Knead dough for five minutes. Cover and let rise for one hour. (The dough can be made up to 24 hours in advance. Cover with saran wrap and store in fridge.) Preheat oven to 425 degrees. Press dough into a 12 inch circle. Don't worry about being perfect; you're going for rustic Italian here. Press the dough all over with your fingertips to make indentations. Cover dough with olive oil, cheese, rosemary and black pepper. Bake for about 15-20 minutes, or until puffed and golden brown. Cut into wedges and serve. Any leftovers make a killer sandwich for the next day.

Want to try this banana bread....

Natural No Sugar Whole Wheat Banana Bread

http://www.worldfamousrecipes.com/2005/10/13/natural-no-sugar-whole-wheat-banana-bread/

1/6 cup no sugar added applesauce
1/6 cup walnut oil or reg oil
1/2 cup honey
1 teaspoon vanilla extract
2 eggs
1 1/4- 1 1/2 cup mashed very ripe bananas (~ 3-4 bananas)
1 3/4 cups whole wheat pastry flour
1/2 teaspoon salt
1 teaspoon baking soda
1/4 cup hot water
(* 1/2 cup chopped walnuts or pecans if desired)
Preheat oven to 325�
In a large bowl, beat applesauce, oil and honey together.
Add eggs, and mix well.
Stir in bananas and vanilla. Stir in flour and salt.
Add baking soda to hot water, stir to mix, and then add to batter.
(Blend in chopped nuts here if desired) .
Spread batter into a greased 9×5 inch loaf pan.
Bake for 50 to 60 minutes.
Cool on wire rack for 1/2 hour before slicing.
Tips:
* Put browning bananas into the freezer until ready to use
for your recipe.
Makes the bread even more moist!
* May change up the recipe by adding raisins or pumpkin pie spice.
* Make it into 4 mini loaves and bake about 35 minutes.

Zucchini Bread

I made this zucchini bread from the abundance in my garden.  I did a bit of experimenting and used pureed Great Northern Beans in place of the oil.  There're still 2 cups of sugar in the bread, but with whole wheat flour instead of white and beans in place of an entire cup of oil, it makes it a bit more healthful.  And to be perfectly honest, it was delicious -- especially with butter on top.  What was that about it being healthful?!