French Bread

This is a staple in our house!  I make this bread every other week rather that buying bread at the store.

INGREDIENTS

•  2 1/4 cups warm water
•  2 tablespoons sugar
•  1 tablespoon instant or active dry yeast
•  3/4 tablespoon salt
•  2 tablespoons olive oil
•  5 1/2 - 6 cups all-purpose flour or bread flour (see note)

INSTRUCTIONS

1. In the bowl of an electric stand mixer fitted with the dough hook, combine the water sugar and yeast. If using active dry yeast, let the mixture bubble and foam before proceeding (this can take 3-5 minutes). If using instant yeast, proceed with the recipe (no need to let the yeast activate).
2. Add the salt, oil and 3 cups of flour and mix. Add in 2 1/2 to 3 more cups of flour gradually. The dough should clear the sides of the bowl and form a soft ball that doesn't leave a lot of dough residue on your fingers. Knead for 2-3 minutes until the dough is smooth. If the dough starts to cling to the sides of the bowl, add 1/4 cup of flour at a time until a sturdy but soft ball of dough forms.
3. Transfer the dough to a lightly greased bowl and cover with a towel or greased plastic wrap. Let the dough rise until doubled, about an hour or so, depending on the warmth of your kitchen. (I use the PROOF setting on my oven)
4. Turn the dough onto a lightly greased surface and divide in half. Pat each section into a thick rectangle, 9X13-inches or thereabouts (doesn't have to be exact). Roll the dough up starting from the long edge, pressing out any air bubbles or seams with the heel of your hand, and pinch the edge to seal. Arrange seam side down on a large baking sheet lined with parchment paper (I use separate baking sheets for each loaf). You can slash several gashes in the top of the bread with a sharp knife.
5. Cover with greased plastic wrap or a kitchen towel, and let the loaves rise until noticeably puffy and nearly doubled in size, about an hour.
6. Preheat the oven to 375 degrees F and make sure an oven rack is in the center position. 
7. Bake for 25-30 minutes until golden and baked through. 

Habanero Salsa

Andrew's Pepper Garden produces so many cayenne and habanero peppers that I must create ways to prepare salsas and sauces which can be used immediately or stored in the freezer.  This Habanero Salsa is delicious in small doses! 

6 medium (about 3 ounces total) fresh habanero chilies, stemmed and seeded (if you don't want the heat)

4 large garlic cloves, unpeeled

2tablespoons fresh lime juice

Salt to taste

Roast the habaneros and garlic cloves (peel on) in a hot, dry skillet on the stove.  Turn the peppers and garlic until they have brown spots on them and appear to be roasted.  Peel the garlic cloves and place them in a mortar and pestle with habanero, or use a mini- food processor to make into a paste.  Add the lime juice and salt.  

I freeze this salsa small amounts in ice cube trays then, store them in a plastic bag to use in recipes such as soups, hummus, and a spicy marinade for meats.