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Home Made Bread - Brooklyn Style

Updated on February 14, 2012

A Braided French Bread

Making the Dough

There's absolutely nothing like home baked bread and it's so easy to make. There are several ways in which to make the dough but my favorite is with my Bread Macnine because I can simply put all of my ingredients into the machine and t\set it to "Dough" and then it takes about an hour and a halt for it to mix, knead and rise the dougg to the exact consistency it needs to be.

If you don't have a bread machine you can use a good stand mixer which has a dough hook or you can mix it by hand which takes a lot more work and time.

So I use my bread machine but only for making the dough. If you don't have a bread machine you can easily find one in a thrift store as many people buy them and use them once or twice and then discard them. I think that's because they simply never take the time to learn how to use them to produce good quality bread which one can enjoy on a daily basis.

I will give you the recipe I use which comes out perfect every time regardless if you are making a small loaf or a large loaf. So just follow the recipe below which is for a bread machine.

You will think you have stepped back in time or have just walked into Mazzolla's bakery or Caputo's Bakery - the best bakery's in Brooklyn NY

Source

Can't wait to get started? Fast delivery and great price on the bread machine I use from Amazon below!

The Recipe for French Bread

Source

Instructions are for the French Bread

The following instructions are for the French Bread. The Sourdough will be covered in a future Hub.

1 Pound Loaf Dough Divided Into # Parts For Braiding

Shape the dough into an oblong piece and then cut it with a sharp knife into 3 equal pieces.

Three Long Rolls for Braiding

Roll each piece between the palms of your hands until they are about 15 inches long.

Press the ends of all three pieces together so that you can braid it.

Braid the bread much the same way as you would braid a child's hair. When finished be sure and press the ends together at the bottom of the braid

Parchment Paper

Stretch the braided loaf so that it is about 12 inches long for the small loaf or 18 for the large. Place the loaf on a piece of parchment paper so that it is easy to place in the over by simply sliding the parchment paper right into the oven. Parchment paper does not burn.

Make an egg wash by whipping an egg slightly and put in about a teaspoon of cold watch whip together.

Then brush on top of bread. This helps to keep the sesame seeds on the bread as well as giving it a golden brown color

Then sprinkle with Sesame Seeds ( I get mine from the Publix Bakery or you can order in bulk online). Then I sprinkle lightly with some sea salt for added flavor.

Cover and let rise for about 1/2 hour or until doubled in bulk. Keep in a warm place out of a draft.

Place in a hot oven about 450 degrees by sliding the parchment paper with the bread right onto the stone. If you do not have a stone then you can add 2 bricks in the bottom of your over and that will help to keep an even heat. But if you like this type of bread then the investment in the stone insert is well worth it. Mine was a gift from my Children.

As you can see the top of my stone is black due to the many years of baking bread and Pizza.

When the bread is well browned and has a hollow sound when you thump it then it's done! So remove it from the oven

And place it on a wire rack so that the steam can escape without making your bread limp.

Get The Full Effect!

Use a colorful Rustic type cloth and dress it up. I want the full effect and you'll be surprised how much more you enjoy it when it Looks Good, Tastes Good and Smells Good!

Show It Off In a Bread Basket.

Once it has cooled you can then place it on a cloth or in a bread basket until ready to eat! I have dozens I have collected over the years and some of my favorite things are from thrift stores. Guess it's the nostalgia in me because many donated things are from my era and cannot be found in Saks Fifth Avenue! LOL!

Here you can see the inside of the loaf and the consistency is perfect. I always like to Break the bread as opposed to slicing because you get so much more flavor that way or so it seems to me but it could just be childhood memories still dancing in my head. We like to dunk our bread in sauces or coffee and by breaking the bread there are many little nooks and crannies to soak up the sauce. Although my boys are all married with children of their own it never fails that the first thing they do when they come to our house on Sunday's and we have the Pasta and Gravy cooking that the first thing they do is break a piece of bread and dunk it in the sauce. I wouldn't have it any other way.

That's me many years ago when I was still a young bride. I have always loved cooking and of course in the 50's and 60's every young girl wanted nothing more than to please her family with wonderful food and watch their eye's light up! What a great time we have had! You can read about it in our book "Life On The Stoop" which is available at amazon.com both in bound 8 x 10 Glossy cover Coffee Table book or as a Kindle version.

I often wonder - Do people Entertain anymore? LOL

You can see Robbies Hottest Hubs on Old Fashioned Recipes at http://lifeonthestoop.hubpages.com/hubs/hot?rss

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From The Best Seller "Life On The Stoop"

Who ate the ends off the bread? my mother in law would ask as Phil returned home from Caputo's bakery in Brooklyn with bread for the evening meal.

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    • lifeonthestoop profile imageAUTHOR

      Robbie Bracco 

      6 years ago from Fruitland Park Florida

      So Glad you liked it Peggy! Junking is one of my favorite things. People used to do it for fun but now it seems to be a necessity for many. It's still fun for me. LOL

    • Peggy W profile image

      Peggy Woods 

      6 years ago from Houston, Texas

      That is a good tip about looking for bread machines in a thrift shop! I used to make homemade breads by hand when my husband and I lived in central Wisconsin many years ago and braided them just like you showed in this hub of yours. I learned breadmaking from my mother. Liked your watercolor art as well. Voted up, useful and beautiful.

    • lifeonthestoop profile imageAUTHOR

      Robbie Bracco 

      6 years ago from Fruitland Park Florida

      Thank you so much vespa! I feel that by showing my dauhter's in law will be able to prepare the meals my son's so dearly love and hopefully others will enjoy them as well. I can't wait to try the salted caramels from your hub! I see that you have a spaghetti sauce recipe and I already have my photos ready from when I prepared my Meatballs and gravy with ravioli on Sunday so hope to have it up soon. Please check it out and we can compare cooking from different regions of the world. Thanks for stopping by!

    • vespawoolf profile image

      vespawoolf 

      6 years ago from Peru, South America

      Wow, I love this hub! The photos are beautiful and I enjoy the way you express yourself. I look forward to reading many more of your hubs!

    • JamiePelaez profile image

      JamiePelaez 

      6 years ago from Benson, NC

      Robbie, I can only imagine. Who needs other food when you have great bread? Though I love when I have great bread and food together! I am looking forward to more recipes to come!

    • lifeonthestoop profile imageAUTHOR

      Robbie Bracco 

      6 years ago from Fruitland Park Florida

      Fantastic Jamie! If I keep on I will have an entire meal here on the Hub. Tonight I prepared Fresh Shrimp and clams similar to the Pot I made above for the Feast Of Seven Fishes. Just had to have it to dunk that great bread in but when I finihed preparing it I saw that someone had almost polished off all of my bread! Darn it! Oh well will just have to make more tomorrow. I made a large loaf and sent it home with my son Jack who stopped by and went traipsing around town with Phil so I had it ready by the time they got back just in time for their dinner. It was still hot and he called me back and said they simply had the hot bread and butter and it was so good they didn't need anything else! LOL

    • lifeonthestoop profile imageAUTHOR

      Robbie Bracco 

      6 years ago from Fruitland Park Florida

      Glad you like it Gwen! Yes We had such fun when I prepared the Italian night feast at the DHS Clubs Convention Center at Ducks Nest Tenn for about 30 guests. We have had some fun times together. I love that we have so many people on our team who have worked together for over 1o years. Like Family and we are always glad to welcome new people to our team.

    • JamiePelaez profile image

      JamiePelaez 

      6 years ago from Benson, NC

      Yet another yummy recipe that we will be making soon! I cannot wait to try this and the chicken. I am sure they will taste as good as they look. I will let you know :)

    • profile image

      Gwen Trullinger 

      6 years ago

      Robbie, I love your easy to follow instructions! I am fortunate to have been able to dine on some of your fantastic Italian flare. Thank you for sharing your talent with us - love the pic of you as a young homemaker!

    • lifeonthestoop profile imageAUTHOR

      Robbie Bracco 

      6 years ago from Fruitland Park Florida

      Thank you both so much for taking your time to comment on my Hub. I really appreciate it. And Cynthia, I would like nothing better than seeing you walk down from the pale at OIA. You Guys are the greatest.

    • CookwareBliss profile image

      CookwareBliss 

      6 years ago from Winneconne, WI

      Great Hub, thanks for sharing :)

    • profile image

      Cynthia Barbour 

      6 years ago

      Robbie I am heading to the airport so I can get some of those fine creations of yours. Thanks for sharing the recipes. I know Phil is really lucky having such a great cook. You Go Girl!!!

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