Guacamole

Guacamole

Uses for Guacamole

This is a wonderfully authentic recipe that beats the pre-made packages from a grocery store.

You can make this a day or two in advance, as it will last for up to 3 days. It goes great with fajitas and along with your other dips for appetizers. This is rated somewhat mild for spiciness so, for more spicy servings, just increase the cayenne red pepper a bit. This recipe is related to Fajitas and Pico de Gallo and we have those recipes as well. They’re here: Pico de Gallo and Fajitas.

For more information about Guacamole and its meanings, click here.

Fresh Guacamole

Guacamole

Jeff Baygents
This fresh Guacamole recipe is great with Fajitas and many other dishes. It can even be served as a dip with multiple appetizers. It's ready for use immediately and can last for up to 3 days in the refrigerator.
No ratings yet
Prep Time 15 mins
Total Time 15 mins
Course Appetizer, Side Dish
Cuisine Mexican, Spanish
Servings 6 people
Calories 127 kcal

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Ingredients
  

  • 2 Avocados Split around the middle (top to bottom), remove the large center "nut". Then, use a spoon to scoop out the soft interior contents. Toss away the remaining outer "skin".
  • 2 Tbsp. lime juice
  • tsp minced garlic Alternatively, use ½ this quantity of garlic powder instead.
  • tsp salt
  • tsp cayenne red pepper This amount gives just a mild "kick". Can adjust later to taste, for adding more "kick", if desired.
  • ¼ cup sweet onion, diced small
  • 2 Tbsp. cilantro, freeze-dried chopped leaves Freeze dried, chopped leaves. Alternatively, use fresh chopped cilantro leaves, adding about ½ of this quantity more.
  • cup tomato, diced small or you can alternatively use grape tomatoes

Instructions
 

  • Combine all ingredients thoroughly in any order. It's then ready to use.

Storage

  • You can store covered in the refrigerator for about 3 days for usage; mix up again prior to each usage.

Nutrition

Calories: 127kcalCarbohydrates: 10gProtein: 3gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gSodium: 274mgPotassium: 583mgFiber: 5gSugar: 1gVitamin A: 475IUVitamin C: 38mgCalcium: 74mgIron: 3mg
Tried this recipe?Let us know how it was!

Reference

DarnGoodRecipes.com™

Blog

Visit our Site Blog for new articles on relevant food and beverages topics for the home and the industry.

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Pico de Gallo

Pico de Gallo

Uses for Pico de Gallo

You can’t beat this authentic Pico de Gallo recipe over those in the grocery store. Most of them will mainly just have chopped tomatoes and onions. This has it all, as you’ll discover.

You can make this a day or two in advance. It goes best with fajitas and some use it with corn tortilla chips as an appetizer, like salsa. And some even add this to a pre-packaged salsa for enhancing the flavor. This is between mild and medium spicy so, for less spicy servings, reduce or omit the jalapeno pepper.

This recipe is related to Fajitas and Guacamole and we have those recipes as well. They’re here: Fajitas and Guacamole .

For more information about Pico de Gallo and its meanings, click here.

Fresh Pico de Gallo

Pico de Gallo

Jeff Baygents
This fresh Pico de Gallo recipe is great with Fajitas or it can be served as an appetizer with corn tortilla chips. It tastes even better if prepared a bit in advance to set in the fridge for the flavors to meld, whether it's a couple of hours or overnight.
No ratings yet
Prep Time 15 mins
Total Time 15 mins
Course Appetizer, Side Dish
Cuisine Mexican
Servings 4 people
Calories 29 kcal

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Ingredients
  

  • 1 cup diced tomatoes You can alternately use canned drained diced tomatoes
  • 1 cup diced sweet onion
  • 1 pepper jalapeno, seeds removed, chopped small Sliced down the middle and remove the seeds. The seeds are what's the hottest! Avoid juices splattering in your eyes. Avoid touching your face and eyes. Wash hands thoroughly when done with jalapeno work.
  • ½ cup cilantro, freeze-dried chopped leaves Freeze dried, chopped leaves. Optionally use fresh chopped leaves, about ½ quantity more.
  • 1 Tbsp. lime juice Can eventually use more to taste, although it's subtle.

Instructions
 

  • Combine all ingredients, ensuring lime juice is last. Thoroughly mix-toss together. It's then ready to use. However, it tastes better if made in advance by a couple of hours or overnight.

Storage

  • You can store covered in the refrigerator for a maximum of about 3 days for usage; mix up again prior to each usage.

Nutrition

Calories: 29kcalCarbohydrates: 7gProtein: 1gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 9mgPotassium: 195mgFiber: 1gSugar: 3gVitamin A: 246IUVitamin C: 14mgCalcium: 30mgIron: 1mg
Tried this recipe?Let us know how it was!

Reference

DarnGoodRecipes.com™

Blog

Visit our Site Blog for new articles on relevant food and beverages topics for the home and the industry.

Visit our ALL Recipes page for ongoing latest new recipes.

Gourmet Seasoned Shish Kabob

Gourmet Seasoned Shish Kabob

Overview of the Ultimate Shish Kabob

This particular recipe has been perfected over a 15 year period. It’s very flexible in that it can use any of 3 meat types: chicken, pork, or beef. It can be cooked on an outdoor grill or in an indoor oven. It also has an option for a marinade. Frequent questions are answered via the preparation and cooking instructions such as:

  • Do you grill them on direct heat or indirect heat?
  • Do you cover the grill or leave the top open?
  • How long do you need to cook shish kabobs?
  • How big do I cut the meat and vegetables?
  • How do I serve a skewered meal?
  • Can squash be included?
  • Can it be cooked in an oven?
shish kabobs

Gourmet Seasoned Shish Kabob

Jeff Baygents
This fantastic seasoned shish kabob recipe will answer your most detailed questions about how to cook them on the grill or in the oven.
5 from 1 vote
Prep Time 20 mins
Cook Time 30 mins
Course Main Course
Cuisine American
Servings 5 skewers
Calories 416 kcal

Equipment

  • skewers (12-16 inches long)

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Ingredients
  

Main Ingredients

  • lbs. boneless, skinless Chicken Breasts Usually 2 breasts. Alternate options: beef or pork
  • 2 medium sweet onions
  • 1 medium Squash green or yellow
  • ½ lbs. mushrooms whole
  • 2 medium tomatoes
  • 1 bell pepper

Optional Marinade Ingredients

  • Optional Marinade: 1/4 cup oil any type but can be peanut oil or olive oil
  • Optional Marinade: 3 Tbsp. Balsamic Vinegar
  • Optional Marinade: 1 Tbsp. Garlic Powder
  • Optional Marinade: 1 Tbsp. Onion Powder

Spices (mixed into a small cup)

  • 1 Tbsp. onion powder can be heaping Tbsp.
  • 1 Tbsp. garlic powder can be heaping Tbsp
  • 2 tsp salt
  • 2 tsp black pepper
  • ¼ tsp cayenne pepper this adds a zesty touch of a "kick". You can eliminate this if you're unsure. This amount would be considered a very slight amount above what's considered "mild" for hotness. It works well due to the variety of other spices and doesn't stand out.

Wet Ingredients

  • ¼ cup olive oil can be another cooking oil of your choice
  • 3 Tbsp. Worcestershire Sauce

Instructions
 

Preparing the Meat

  • Cutup the meat in large chunks as illustrated. As an example in cutting sizes, for chicken, you might get about 6-8 pieces per breast.
    Cutting chicken into chunks
  • This step is ONLY if you chose to OPTIONALLY marinate the meat. Add the cutup meat chunks to a bowl for marinating. Then, add in the earlier listed "Optional Marinade Ingredients". Then, cover the bowl and place it in the fridge for about ½ to 1 hour. At the end of that time, remove the bowl from the fridge and drain off the marinade.
  • Depending how you're going to cook the shish kabobs, either start the charcoal grill or the preheating of the oven. If you have a gas or other fast starting cooking medium, you should choose to do this when you're ready.
  • Place the cutup meat into a large mixing bowl. This bowl needs to be large enough for soon adding all the vegetables.

Preparing the Vegetables and Skewers

  • Cut up all the vegetables and place Into the large mixing bowl where you've already added the cutup meat. This is shown by example for each vegetable. These are easily replaced by other vegetables of your past choices.
  • Cut the bell pepper in half (top to bottom). Remove the seeds and excess interior contents by hand. Then, rinse off and cut each half into 4 pieces.
    Cutup Bell Pepper, 8 pieces.
  • Regarding squash, you can optionally use a knife to cut off some of the exterior skin. If you do, you'll want about to remove just about ¼ to ⅓. The idea here is that some people will like the squash a bit more; however, it's optional. Note that you don't want to remove all the skin because it will get too mushy.
    After partial skinning is done, cut the squash in slices about ½ to ⅔ of an inch thick and add them into the bowl.
    Cutting squash
  • Cutout to remove the top centers of the tomatoes and thinly slice off the small bottom end of each tomato. Then, from top to bottom cut the tomatoes into 4 pieces each. Then, add them into the bowl.
    cutting tomato into 4 pieces
  • Peel the onions and cut them vertically from top to bottom into 4 pieces each. Then, add them into the bowl.
    Cutting up the onion
  • Rinse off the mushrooms rather well and place them into the bowl.
  • After all the meat and vegetables are in the bowl, pour in the "Wet Ingredients" (oil & Worcestershire Sauce). Then, toss/mix those food items together to become lightly coated.
    adding oil to food items
  • Make the spices mixture in a small container or bowl.
    all spice items available
  • Pour the spices mixture into the bowl of meat and vegetables, sprinkling it out to distribute it somewhat. Then, toss/mix those food items together so the spices will be dispersed more evenly. This is extremely important to evenly distribute the spices (especially for the cayenne pepper).
    adding spices to food items
  • To create each skewer, start with a solid vegetable (not a tomato). When you add a mushroom, you'll want to skewer it down the center (through the mushroom stem). When you add an onion, some of the layers might start to fall apart, especially at the start of the piercing. You can just do your best to pierce them through the layer centers. There might be some unusable pieces.
    Basically, you'll do 2 different vegetables and 1 meat chunk, and then repeat. Each skewer should represent a good variety of the vegetables. You'll want the beginning and ending of each skewer to be a solid vegetable. After you've added food items to about half the length of the skewer, you'll want to pull them together (towards the "handle" end) for a little compression. And repeat this when the skewer becomes full, ensuring you still have about 1-inch or more empty on the end.
    This will help do 2 things: 1) to better encourage the melding of 2-3 flavors for each food item, and 2) to provide support while cooking, which will result in less odds of veggies falling off the skewer.
    adding food items to skewer
  • As you prepare each skewer, place them onto a large (ungreased) baking sheet. This will be later inserted into the oven or carried outside to the grill. If you are planning on using an oven, ensure you do not use parchment paper.
    skewers ready for cooking
  • If you do have any excess vegetables or meat, you can finalize them as a partial skewer.
  • Now, perform only 1 of the following cooking options.

Cooking Option 1: On The GRILL

  • If using a grill, the types of grills vary widely so you'll need to adjust these steps to meet your grill's scenario. These steps are written for a readied and hot charcoal grill with no adjustable grilling surface. The starting temperature is about 450° Fahrenheit and will vary during the cooking process.
  • Be conscious of the skewers heat and how it retains heat. Use an oven mitt or other heat protection every time you need to turn, grab, or hold a skewer.
  • Initially, the skewers are placed on the grill on indirect heat (not directly over the charcoal).
    skewers on a grill with indirect heat
  • Next, ensure your grill top is now closed/on for 6 minutes. For kettle grills, the top and bottom vents should remain open. For rectangular grills, both vents on one side should be open, e.g., top cover left and main charcoal cavity left side. If you're losing some noticeable heat (or air for charcoal burning), open up both sides. And, of course, if you're very familiar with how your grill handles ventilation and you have your own preferences, it's more important you go for it.
    Grill top is on/closed
  • Turn the skewers and, this time, place them on direct heat (over the charcoal) for approximately 4 minutes with the cover closed/on. Watch for managing any flare-ups for any needed adjustments.
    using grill's direct heat (charcoal trays are on outer sides).
  • The remainder of the time is done on direct heat with the cover open/off. Turn the skewers about every 3 minutes until the meat is done. This may take a remaining total of about 12-15 minutes. If you're experiencing any unmanageable flareups, you can have some times with shifting back to indirect heat.

Cooking Option 2: Broiling In The OVEN

  • If using an oven, the times and spacings among some models will vary a bit. This recipe is based on using an average-sized oven and not using any convection feature. Broiling shish kabobs are not recommended for a small type of oven like a toaster oven.
  • Turn on the oven broiler (make the temp around 425° to 450° Fahrenheit) and prepare to have a shelf in the middle. After the broiler's been on for about 5 minutes, place the baking sheet with the skewers, onto that middle shelf and close the oven door.
  • Be conscious of the skewers heat and how it retains heat. Use an oven mitt or other heat protection every time you need to turn, grab, or hold a skewer.
  • About every 3-5 minutes, turn the skewers so a different side is facing the top heat. This may be repeated about 4-6 times, until each "side" is browned or slightly charred a bit. You can check the temp of a large meat chunk (or cut one open) to ensure it's cooked to a correct doneness for you. Assuming you're using metal skewers, the meat will cook more rapidly. So, the total time for doneness might be around 20-35 minutes, give or take. TIP: if you end up with them becoming fully browned on all sides but, the meat's not yet done, you can switch over to bake immediately to finish it out, with no more rotating of the skewers. Although I've never experienced this.

After Cooking – SERVE the Shish Kabobs

  • When done, remove the skewers from the grill/oven and serve after about a minimum 3-minute wait. Be conscious of the skewers heat and continue to use an oven mitt or other heat protection. One appropriate manner of presenting and serving shish kabobs is to show a skewer to a recipient with the pointed tip on the far end of their plate. Then, with a large serving fork, you push off about 1/4 of the food items from the end. Then, you move the tip, as needed, and repeat the process as you work your way similarly towards the "handle" end until the skewer is emptied. You then repeat with with the remaining serving plates.
  • An alternate method of serving, is to empty some skewers into a large serving bowl or onto a platter for common, sharing at the table. Tongs or forks are used to where individuals "grab" a collection of their preferred items and they can avoid the ones they don't like and rarely ever eat. It's very convenient to serve in this way. And the presentation still is excellent.
    However, if it's anticipated there might be some challenging judgment calls on individuals removing too much of a single item (like the meat or a certain vegetable) then, serving a plate for one or more persons is also an appropriate serving decision.
    shish kabobs in a serving bowl

Notes

Regarding the optional marinade, I have not experienced a notable change in marinating the meat when it’s chicken.  But, with beef or pork, there was a good change with those items when marinated.  All three types of meat are very good without any marinating.  I’ve been asked if you cut back on the spices or oil if you do marinate the meat and that answer is “No”.
Regarding some vegetables becoming too mushy on the skewers, tomatoes are the biggest culprit.  If you compress the items together on the skewer, at least the softer vegetables, like tomatoes, won’t fall off during the cooking process.  I have experimented cooking them separately and it avoids them getting too soft.  However, the loss of the melded flavor of those vegetables, alongside other items on the skewer was too great, in my opinion.  So, I continue to skewer all vegetables knowing this.

Nutrition

Calories: 416kcalCarbohydrates: 39gProtein: 34gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 87mgSodium: 1202mgPotassium: 1648mgFiber: 7gSugar: 14gVitamin A: 17195IUVitamin C: 80mgCalcium: 141mgIron: 3mg
Tried this recipe?Let us know how it was!

Reference

DarnGoodRecipes.com™

Blog

Visit our Site Blog for new articles on relevant food and beverages topics for the home and the industry.

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Gourmet Seasoned Bread Dipping Oil (for 2 or 20)

Gourmet Seasoned Bread Dipping Oil (for 2 or 20)

French bread dipping oil

Gourmet Seasoned Bread Dipping Oil (for 2 or 20)

Jeff Baygents
This gourmet bread dipping oil is incredibly flavorful and matches or exceeds those found in fine dining.  There are notes on how to scale down to 2 servings.
No ratings yet
Prep Time 15 mins
3 mins
Total Time 18 mins
Course Appetizer, Side Dish
Cuisine American, French, Italian
Servings 20 servings
Calories 241 kcal

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Ingredients
  

BULK SPICES MIX: Also perfect for storing in a spice jar

  • 1/4 tsp Rosemary
  • 1/4 tsp Red Cayenne Pepper or can use red pepper flakes
  • 1/2 tsp Salt
  • 1.5 tsp Ground Black Pepper
  • 1.5 tsp Oregano
  • 1.5 tsp Parsley
  • 1.5 tsp Garlic Powder
  • 1.5 tsp Thyme
  • 1.5 tsp Basil

BULK WET INGREDIENTS (amounts for using ALL of above bulk spices mix)

  • 2.5 tsp Lemon Juice 1/4 tsp for 2 servings
  • 2.5 cups Olive Oil 1/4 cup for 2 servings

SPECIAL 2 SERVINGS Scaled Down Portion

  • Spices mix (from the bulk spices mix created above) 1 tsp (for 2 servings)
  • Lemon juice 1/4 tsp (for 2 servings)
  • Olive oil 1/4 cup (for 2 servings). Add more oil if desired. Preferred to use extra virgin olive oil.

Instructions
 

INSTRUCTIONS FOR BULK SERVINGS

  • Mix the dry bulk ingredients together in a small bowl. This is enough to store any excess away in a spice container or a mason jar (for maintaining freshness).
    spices mixed
  • See "Instructions for 2 Servings" section below for scaling the rest of this recipe servings quantity down to less than the bulk amount.
  • In a mixing bowl, add the lemon juice to the spices mix and stir it in well to moisten the spices.
  • Pour in the olive oil and combine well to distribute the spices.
  • Then serve by mixing well again and use a about 1/8 cup's worth to pour onto each serving plate/bowl for each person.

INSTRUCTIONS FOR 2 SERVINGS

  • Mix the dry bulk ingredients together in a small bowl. This is enough to store away in a spice container or a mason jar (for maintaining freshness). You'll use a small amount of the above bulk dry spices mixture.
    spices in storage jar
  • FOR 2 SERVINGS (on 1 dipping dish for sharing): Use a small serving saucer plate or very shallow bowl good for dipping. Add 1 tsp of the dry spice mixture to the plate/bowl first. Then, add 1/4 tsp lemon juice and mix it in to moisten the spices.
    adding lemon juice to seasonings
  • Conclude by pouring in 1/4 cup oil and combine well to distribute the spices.
    adding oil to seasonings
  • Usually this is served within about 1/2 hour after adding the oil. If not served right away, you'll want to mix it up again, as there are some spices settling from sitting idle.
    Bread Oil Dip

STORAGE

  • The reason for the bulk recipe is so you can make the spices mixture and save it with your other spices. That will save an incredible amount of prep work time for future meals
    Regarding storage, I've tried this countless ways over the years. Once you've added lemon juice or oil, it will need to be stored in the fridge.  When serving again, you can set it out for about 1/2 to 1 hour since room temperature is best for consistency.  However, It's generally not recommended to store combined amounts of spices with the wet ingredients, as the flavor is noticeably deterred.  However, if I have a lot left over, I do store it for less than a week for using again.
    completed spices for later adding 2 wet ingredients

Notes

So, the recipe quantity is great for entertaining. AND, see the ingredients notes section for how to scale down the serving quantity for 2.
Two servings are enough for about 8-20 slices of French Bread. It’s a wide variance because people differ a lot for how much they use of this gourmet dipping oil.
At times, you might use one dipping plate/bowl to share between 2 people; thus, the reason for the popular 2 servings quantity mentioned.  However, know that there might be drips taking place so, there might be times where you’ll want to use 2 dipping plates/bowls for 2 people.

Nutrition

Calories: 241kcalCarbohydrates: 1gProtein: 1gFat: 27gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 20gSodium: 59mgPotassium: 9mgFiber: 1gSugar: 1gVitamin A: 22IUVitamin C: 1mgCalcium: 4mgIron: 1mg
Tried this recipe?Let us know how it was!

Reference

DarnGoodRecipes.com™

PLUS: French Bread Recipe for Use with this Gourmet Bread Dipping Oil

French Bread Loaves
French Bread Loaves

French Bread: Bread Maker to Oven is a recipe of a chewy bread (soft or hard crust) which serves exceptionally well with this seasoned bread oil. Also, here is a link for seeing some options for what plates or bowls are often used for bread dipping mediums.

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French Bread:  Bread Maker to Oven

French Bread: Bread Maker to Oven

French Bread Loaves

French Bread (from Bread Maker to Oven)

Jeff Baygents
This makes about 1 long French Bread loaf or 2 short loaves with several options. It also illustrates how to have a crusty or a soft crust, discusses storage, and other tips.
5 from 1 vote
Prep Time 2 hrs 15 mins
Cook Time 35 mins
Resting Time 40 mins
Total Time 3 hrs 30 mins
Course Appetizer, Side Dish, Snack
Cuisine American, French
Servings 24 slices
Calories 109 kcal

Equipment

  • Bread maker
  • Rolling Pin

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Ingredients
  

Main Ingredients

  • 1⅔ cups buttermilk or 1⅓ cups milk (in place of every 1⅔ cups buttermilk)
  • 3 tsp salt non-iodized, coarse or sea salt
  • 1 Tbsp. sugar can use plant-based sugar, if desired
  • 4 cups bread flour
  • 3 Tbsp. Vital Wheat Gluten optional (for more chewiness)
  • 1 tsp instant yeast

Miscellaneous Ingredients

  • 1 Tbsp. olive oil oil (or oil spray) for baking sheet
  • 2 Tbsp. corn meal mix corn meal mix for baking sheet
  • 1 medium egg Optional: Egg white whisked with 1 tsp water (only if softer crust is desired)
  • 1/4 cup water Optional: water for oven (for steaming)

Instructions
 

Bread maker

  • Place all "Main Ingredients" in their order into the bread-maker (liquids first).
  • Start the Bread maker using the standard "dough" setting. If using a Zojirushi dough maker, that setting is usually course # 11 (dough).

Shaping the Dough

  • After the dough is ready, remove it from the Bread maker and roll it out on a lightly floured surface. Make it into a rectangular shape about 24 inches long and about 8-12 inches wide.
  • From the long side, roll it up to maintain the long length. Pinch the seam closed (using water as a sealant).
  • You can make either one long loaf or divide it now into two for 12-inch loaves. On the ends of each dough loaf, fold them towards the main seam and pinch closed in the same manner as you managed the long seam.

Baking Sheet Preparation

  • Lightly oil a baking sheet (olive oil or cooking spray).
  • Sprinkle the sheet lightly with corn meal (maybe about 2 Tbsp.).
  • Lay each dough loaf onto the baking sheet, seam side down. If there are 2 loaves, space them apart by about 3-inches minimum.
  • For crusty results, lightly brush the top(s) with olive oil. Or, for softer crust, brush the top(s) with water or else with egg white (whisked with 1 tsp water).
    brush on oil for crusty results
  • Cut angled slits on the top, about 3-inches apart and ½-inch deep.
    cut angled slits
  • Cover the dough loaf/loaves with a cloth for about 40 minutes to rise about double in size.
    cover dough for rising period
  • At an appropriate time before the "rise" period is over (possibly 15 minutes), set the oven to preheat to 375 degrees.
  • Brush the tops again as before.

Baking

  • Place the loaves baking sheet onto the middle shelf of the 375 degree preheated oven.
    place loaves dough in oven
  • OPTION: If the oven bottom is designed for allowing it, pour the referenced "water for oven" there. If not, place another baking sheet (or other baking container) with the water in it, below the middle shelf. The steaming effect will enhance the overall bread.
  • Bake the loaf/loaves for about 25-35 minutes.

Serving After Baking

  • Remove the item(s) from the oven. Place the French Bread onto a wire rack (or other surface for aerated cooling) to cool for about 10 minutes at least.
    French Bread Loaves
  • IF SERVING NOW: For dipping in a seasoned oil, you can slice them anywhere from about 1/3 to 2/3-inch thick. For just standard French Bread slices, consider about 1-inch thick.
    Cutting to serve slices

Storage and Re-usage

  • FOR STORAGE: Any unsliced loaves or slices can be put into an appropriate bread bag for storage. Typically, you use a thinner bread bag for hard crusts and a thick bag for maintaining soft crusts. For freezing, if using a thin bread bag (for a hard crust), you'll possibly want to put that bagged bread also into a thicker plastic bag to avoid freezer burns and hard bread. Also, please know that the bakery chefs don't like the idea of refrigerating nor freezing baked bread, as it changes its consistency, longevity when thawed, and flavor. But, my wife and I are fine with it and do it all the time. I just ensure I use appropriate bagging for storage. We save valuable time, effort, and money. And it still tastes great to us!
  • FOR THAWING AND SERVING: Remove the loaves from the freezer (or refrigerator) and leave them in their one bag (if you double-bagged, you can remove the outer one). After the bagged bread has set out for about 1-2 hours, they're ready for serving. Or, they can removed from all bags and heated in a 350 degree oven for about 7-10 minutes (on the oven shelf or on a baking sheet). You can optionally sprinkler (by hand) some water droplets across the loaves to aid in moisture retention.

Notes

This French Bread recipe makes 2 short loaves with several options. Or, it can be one long loaf by skipping the optional step of cutting the dough in half.  It also illustrates how to have a crusty or a soft crust.  This bread is super chewy and is excellent for subs, slices for dipping or garlic bread, or bulk tearing off chunks for serving.  Vital Wheat Gluten is optional but it does add an extra level to its chewiness.  There are notes for dry and cold storage as well.

Nutrition

Calories: 109kcalCarbohydrates: 18gProtein: 5gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 9mgSodium: 328mgPotassium: 55mgFiber: 1gSugar: 1gVitamin A: 41IUVitamin C: 1mgCalcium: 30mgIron: 1mg
Tried this recipe?Let us know how it was!

Reference

DarnGoodRecipes.com™

Gourmet Seasoned Bread Dipping Oil for this French Bread

Bread Oil Dip
Gourmet Bread Oil Dip

Click here to see a true Gourmet Seasoned Bread Dipping Oil that’s great with this bread. For learning more about breads in France, click here.

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