Lagniappe
Recipe
February 2005 Edition
Authentic French/Cajun Recipes
Janice Faulk Duplantis, Editor/Publisher
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In this edition:
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Shop
with Bedrock Press
Silicone
Solutions Loaf Pans – Ideal for baking bread or meat
loaf.
- 100% silicone
- Heat resistant up to 500°F
- Dishwasher, microwave and freezer safe
- Non-stick, easy-to-clean surface
Silicone
bakeware retains its shape during and after cooking,
is hygenic, completely food safe and will not absorb
odors or flavors. Perfect for preparing this edition’s
lagniappe recipe.
Available in:
Red – http://tinyurl.com/5anm7
Blue – http://tinyurl.com/6spnh
Gray – http://tinyurl.com/6jlqr
Black – http://tinyurl.com/4wpjj
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Glossary
of Terms
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Entrée
– (pronounced on-tray’) the main dish or course
of a meal.
Lagniappe
– (pronounced lan-yap’) Louisiana French still
used in the Gulf states, USA, especially southern Louisiana,
to denote a little something extra or an unexpected
gift or benefit.
Pain
de Bière – French, translated to English
= ‘Beer Bread.’
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Bedrock
Press ~ Lagniappe Recipe
| Pain
de Bière
3
c. self-rising flour
2 T. granulated sugar
1 (12 oz.) can lite beer (room temperature)
1 egg, lightly beaten
1 T. water
Combine
flour, sugar and room temperature beer in a medium mixing
bowl. Transfer mixture to a bread pan (preferably non-stick)
which has been coated with non-stick spray. Allow dough
to sit for 15 minutes to rise. Meanwhile, mix lightly
beaten egg with water in a small bowl, set aside, and
preheat oven to 375°F. After allowing dough a full
15 minutes to rise, brush top of dough with egg/water
mixture and bake in preheated oven for 40 to 45 minutes
or until loaf is firm and golden. Remove from oven;
turn loaf out of bread pan and cool on a wire rack.
Slice with a serrated bread knife to avoid compressing
the bread. Yields 8 to 10 servings.
Recipe Notes: (1) This dense, flavorful bread
is frequently used in preparing French toast and croutons;
also excellent sliced, spread with garlic butter and
toasted under the broiler to serve with soup, salad
or entrées. (2) The secret to this recipe is
allowing a full 15 minutes for the dough to rise before
baking...please do not skip this step or you will be
disappointed with the results.
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Tips
for Home-Baked Bread
|
~ If bread is not to be used within 2 to 3 days, wrap
the loaf so that it is airtight and store at room temperature.
~ If bread is to be kept for more than a few days, seal
the loaf in a freezer-proof bag and freeze. The bread
may be kept frozen for up to 3 months.
~ Thawing frozen bread will take about 2 to 3 hours
at room
temperature. Bread sliced prior to freezing may be toasted
immediately after removing from freezer.
~ To warm a whole loaf of bread, wrap loaf in foil and
heat at 350F for 15 to 30 minutes. Unwrap bread in the
last 5 minutes to produce a crisp crust. (If bread has
been frozen, thaw thoroughly before warming in oven.)
~ Refrigerating and microwaving bread is not recommended.
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To translate
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For previous editions of Lagniappe Recipes, visit
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End of Lagniappe Recipes from Bedrock Press
Copyright 2004-2005 Janice Faulk Duplantis. All rights reserved.
http://www.bedrockpress.com
Please forward this publication, in its entirety, to others.
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Post Office Box 111, Moss, Mississippi 39460 USA
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Copyright
©2004-2005 Janice Faulk Duplantis
_____________________________________________________________
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