| Posted on December 30, 2011 at 2:30 PM |

American flour is very soft, even the unbleached variety. So, authentic French-style bread in the U.S. is difficult to make. If you can locate unbleached white flours from France or Italy, they are perfect for making baguettes. To make French bread or baguettes like the ones shown in my photograph, I use my own starter for the dough, let it rise twice before I form it into loaves, and place a small pottery bowl of water in a very hot oven while the baguettes are baking. This moisture creates a crispy crust.
Here is a good recipe for home-made French-style bread, by King Arthur Flour company:
http://www.kingarthurflour.com/recipes/french-style-country-bread-recipe
For more elegant bread recipes, please visit M-J’s page, The Elegant Cook's Bread Recipes.
©M-J de Mesterton 2011
| Posted on December 18, 2011 at 6:55 PM |
| Posted on July 5, 2011 at 8:21 PM |
Pour 12 Brioches
600 g de farine de gruau (5.5 cups)
140 ml de lait tiède (2/3 cup)
4 cc de levure SAF (1 tsp.)
1 cc de sel (1/4 tsp.)
100 g de sucre (8 tablespoons)
4 oeufs + 1 jaune
135 g de beurre ramolli (2/3 cup)
Garniture : sucre perlé
Pour dorer :
1 jaune d'oeuf + 1 cs de lait (one egg yolk plus one teaspoon of milk)
©M-J de Mesterton 2011
To make brioche au sucre, modify your measurements, shown above, of the same ingredients that M-J uses for regular brioche, and follow M-J's mixing instructions (see link below).
M-J Teaches You How to Make Elegant French-Style Brioche, the Famous Viennoiserie
| Click Here for M-J's Brioche Recipe in Pictures at THE ELEGANT COOK |
| Posted on February 7, 2011 at 11:16 AM |
Potage aux Artichauts
Pommes de Terre Vapeur
Filet Mignons wrapped in bacon
Profiteroles au Chocolat
I will return with more....
~~M-J
| Posted on January 14, 2011 at 10:15 AM |
The very elegant and smooth St. Albray cheese from France's Bearn region in the Pyrenees mountains is formed in the shape of a flower, with sections shaped like petals. It makes an beautiful center-piece for a drinks-party table.

| Posted on June 6, 2010 at 10:43 AM |