recipe has been reproduced with the kind permission
of Linda Stradley
who runs the What's Cooking
America web site <click
says, "My mom was a great cook, but she
cooked the typical foods of the 50's of overcooked
meat and vegetables. It wasn't until I really
got interested in cooking for my family that I
discovered the wonders of great food using simple
fresh ingredients! I also discovered the love
of eating and the problems of weight gain!"
has always had a fascination with history. Put
this together with her love of good food and you
have a culinary historian. Linda says, "The
research of the origins of foods of America have
become an obsession when being introduced to new
foods." Traveling with her husband, Don,
all around the States, she always combines her
pursuit of pleasure and eating with the pursuit
of new foods and their history.
originated the What's Cooking America site in
1997 and continues to maintain it with regular
additions. The web site is a continuation of her
first cookbook also called What's Cooking America,
which she co-authored with her friend Andra Cook.
Linda has a new book available called I'll
Have What They're Having: Legendary Local Cuisine
- for details or to purchase <click
very unusual and delicious bread!
cup warm water (110°F)
2 tablespoons olive oil
1/4 cup honey
1 cup non-fat or low-fat cottage cheese
1 teaspoon finely chopped fresh or dried lavender
1 tablespoon finely chopped fresh thyme leaves
1/2 tablespoon finely chopped fresh basil leaves
2 eggs, room temperature
1/4 teaspoon baking soda
3 cups plus 3 tablespoons bread flour or unbleached
3 teaspoons instant active dry yeast
Cornmeal (optional for dusting pan)
all ingredients except cornmeal in bread pan
of your bread machine. Select dough setting
and press start.
Note: Check the dough (don't be afraid
to open the lid). It should form a nice elastic
ball. If you think the dough is too moist, add
additional flour (a tablespoon at a time). The
same is true if the dough is looking dry and
gnarly. Add warm water (a tablespoon at a time).
dough cycle has finished, remove dough from
pan and turn out onto a lightly oiled surface.
(I use a non-stick cooking spray). Form dough
into an oval, cover with a plastic wrap and
let rest for 10 minutes.
resting, turn dough bottom side up and press
to flatten. For baguettes (long, slender) or
boules (round), divide the dough into 2 pieces
and shape. For baguettes, fold dough into an
envelope by folding the top 1/3 of the way to
the bottom. Then fold the bottom a 1/3 of the
way over the top. Then press dough with the
palm of your hand to make an indentation down
the center of the dough and fold the top completely
to the bottom, sealing the seam with the palm
of your hand.
on a jelly roll pan dusted with cornmeal. Cover
with plastic wrap and place in a warm spot to
rise until the dough is doubled in bulk, approximately
30 to 50 minutes (depending on how warm your
oven to 400°. After rising, slash or score
the loaves with a very sharp knife making three
1/2 inch deep diagonal slashes.
for 20 minutes or until nicely browned. (A good
check is to use an instant thermometer to test
your bread. The temperature should be between
200° and 210 degrees.)
from oven and place the loaves on a wire rack
1 large round loaf or 2 small baguettes
Linda Stradley - What's Cooking America