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Peter's French Bread
Peter's French Bread

Before you jump to Peter's French Bread recipe, you may want to read this short interesting healthy tips about Green Living In The Kitchen area Could save you Cash.

Until fairly recently any person who indicated concern about the degradation of the environment raised skeptical eyebrows. That has completely changed now, since we all apparently have an awareness that the planet is having troubles, and we all have a part to play in fixing it. According to the experts, to clean up the natural environment we are all going to have to make some adjustments. Each and every family must start generating changes that are environmentally friendly and they have to do this soon. Here are a number of tips that can help you save energy, mainly by making your cooking area more green.

A large amount of electricity is consumed by freezers as well as refrigerators, and it’s even worse if they are working inefficiently. When you can get a new one, they use about 60% less than the old models that are more than ten years old. The appropriate temperature for food is 37F within the fridge and 0F in the freezer, and sticking to these will use much less electricity. Checking that the condenser is actually clean, which means that the motor needs to work less frequently, will also save electricity.

The kitchen by itself provides you with many small means by which energy and money can be saved. It is reasonably uncomplicated to live green, after all. It’s related to being functional, usually.

We hope you got insight from reading it, now let’s go back to peter's french bread recipe. To cook peter's french bread you need 4 ingredients and 15 steps. Here is how you achieve it.

The ingredients needed to cook Peter's French Bread:
  1. You need 5 1/3 cup Bread Flour
  2. Use 1 tbsp Kosher Salt
  3. Take 2 tsp Yeast
  4. Provide 2 1/4 cup Warm Water
Steps to make Peter's French Bread:
  1. Mix all ingredients for 2-minutes.
  2. Let rest for 5-minutes.
  3. Knead all four sides - let rest for 10- minutes. Do this three times within 45- minutes. Place in oiled bowl.
  4. You can divide into loafs now, or later. Refrigerate overnight - up to 4- days.
  5. ON BAKING DAY:
  6. Remove from refrigerator 2-hours before.
  7. Oil work surface.
  8. Divide now, if not done earlier.
  9. Line sheet pan with parchment paper & dust with flour or corn meal. Shape into loaf(s).
  10. Let shaped dough rest, covered for 60- minutes.
  11. Remove cover and let proof for an additional 60- minutes.
  12. Pre-heat oven to 550
  13. Score bread.
  14. Put 1- cup hot water in to steam.
  15. Turn down to 450- degrees and bake 10 - 12 minutes, rotate and cook for another 10 - 12 minutes. For a crustier crust let sit in oven for 5 to 10 minutes with oven off.

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