This is the cold “that never ends. Yes it goes on and on my friends!” I have had a terrible cold for a week and a half now. At first I had a fever and sore throat, then a runny nose, and now it is constantly switching between stuffy and running and has gone into my sinuses. If it hasn’t improved by Monday I guess I’ll go to the doc. But hey, do those first few sentences sound familiar? “This is the song that never ends…” Anyone remember Lamb Chop’s Play-Along? haha! I loved that show/puppet as a kid! Although, I stopped liking it in 3rd grade when some first graders sang the song on the bus every day and were true to the words… the song NEVER ended!
Friends!!! Thanks so much for sharing with me the food that you have made from my recipes! It’s so fun to hear (and see pictures) that you are enjoying the food as much as I do. If you ever have any questions please feel free to comment on the post (others may have the same one). I will respond within 24 hours if not sooner.
We LOVE this bread. Seriously! We make it at least once a month to go along with a pasta dish. I like that the outside is kinda crispy but the inside is soft. I make it using half whole wheat flour but it’s good with just white too. I sprinkle coarse salt on top to add a little crunch and… I just love salty food (got that from mom).
WARNING: You will probably want 2 pieces so if you are feeding more than 4 people then I suggest doubling the recipe. A 9×13 inch pan works great (though it will be thicker) or you can just use two 9×9 inch pans. Also, leftovers test best if you broil the bread for about 3 minutes (you get that crispiness back).
{pictures updated 4/23/14}
Flat French Bread
Ingredients
- 1 tablespoon yeast
- 1 tablespoon sugar
- 1 cup warm water, 105-110 degrees F
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 1 teaspoon salt
- 2 tablespoons butter, melted
- 2 cloves garlic, minced
- 1/4 teaspoon coarse salt
Instructions
- Mix yeast, sugar, and warm water together in a large bowl and let it stand for 5 minutes.
- Stir in salt and flour.
- Empty dough out onto floured surface and knead until you form a soft and smooth dough (add flour as needed).
- Place ball of dough in a lightly greased bowl, cover with a towel, and let it rise 1 hour.
- Preheat oven to 400 degress F.
- Grease a 9x9 inch pan with shortening or butter and press dough evenly into it.
- In a small dish, mix melted butter and minced garlic. Drizzle garlic butter over the dough. Sprinkle top with coarse salt.
- Bake for 20-25 until golden brown.
Recipe Source: Slightly adapted from Judi Weston (half whole wheat flour, a little more sugar, coarse salt on top for a little crunch)
Grace and Seth are my best eaters. I must say picky kids are hard! At least all of my kids love fruits and veggies. I am sure Carly will love all food too. 😉
Glad you enjoy this bread so much. I’ve done half whole wheat too but my kids always prefer all white so I always at least use unbleached white flour! What is it with kids and white food? I love the idea of the coarse salt. I will have to try that next time we make it. Our family can almost eat the whole 9X13 pan at one meal.
Hahaha! I’m sure your kids eat way more whole wheat than most kids though. Carly hasn’t been picky about food at all yet so hopefully that will continue to be the case but that’s wishful thinking. :/