Cajun Cuisine Trail - French Bread Traditional Cache

This cache has been archived.

isht kinta: Since you have not responded to my reviewer log about your cache, nor did you post a note to your cache page telling me and others of your intention to address the issue with it, the cache has been archived.

Some time ago, I posted a note to your cache page requesting a response from you to post what you were planning to do with the cache on the page and to send me a note. I have no record of a response, and no response tells me that you are not planning on replacing or repairing this cache. If I am wrong with that assumption, please let me know promptly. I can always unarchive the cache for you if needed.

isht kinta
Geocaching Volunteer Reviewer

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Hidden : 11/18/2011
Difficulty:
1.5 out of 5
Terrain:
1.5 out of 5

Size: Size: micro (micro)

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Geocache Description:

Cajun Cuisine Trail - French Bread

Cajun Cuisine Trail is a series along Hwy 14. A relatively low traffic highway. Most caches are placed directly off the highway with adequate pullover space. Please use caution if you decide to park on the shoulder.

Most if not all cache pages will include a stardard Cajun Cuisine recipe for your enjoyment.

All geocaches are placed by the Acadiana Geocachers. Find us on facebook.

FRENCH BREAD

2-1/2 cups warm water
1 pack dry yeast
2 tbs sugar
1 tbs salt
7 cups flour
1 egg yolk

In large mixing bowl, add water, yeast, sugar and salt and stir until well dissolved. Gradually add flour until dough is firm. Scatter remaining flour on formica top or board and pour stick dough on flour and began kneading with the palm of your hand pushing the dough down and away from you. Use more flour from the sack if necessary but knead approximately 10 minutes. Using large mixing bowl, grease generously with shortening. Dump dough in container and fold over to cover dough with grease. Cover with wet dough and let rise in warm place until double in bulk. Punch dough down and knead two or three times to remove air.

Divide in 4 equal pieces and shape loaves, do not use flour. Using palms of your hands, squeeze dough until it is shaped like a piece of rope about 19 inches long. Place in well greased french bread loaf pans. If you do not have french bread pans, use large cookie sheet, making sure they will not touch when rising. Slash tops in several places with sharp knife, brush with egg yolk and let rise until double in bulk. Bake 10 minutes in preheated 400F oven, lower to 350 and bake 30 more minutes. Remove from pans and cool. May be wrapped in foil and frozen. To serve, warm in foil 20 minutes.

BON APPETIT !!!

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