It has been nearly a month since my last blog post, but I have been working hard on planning for upcoming blog posts. It has always been my desire to be more active on my blog, but life has made that difficult. I fully intend to change that here shortly. I have so many wonderful ideas for Makeup n’ Munchies — I’ve even been working on writing a cookbook! — which I’m very excited about. I’ve always loved writing and have dreamt of writing a book, so why not combine two things I love?
While I’ve been busily planning for Makeup n’ Munchies, working on both of our businesses and taking care of my family, Influenster surprised me with a new product to try! For the past month I have been actively testing the NEW Country Crock spreads! I have always been a Country Crock fan, but when I made the choice to better my health in 2014, I cut out all butter, margarin, etc. and switched to coconut oil. I was a bit skeptical when I read that the new spreads were healthier. Healthier butter?
Country Crocks new recipe includes:
Palm kernel and palm oil
Vitamin A palmitate
Beta carotene (color)
These new spreads are so soft and creamy! The new Country Crock spreads are perfect for those recipes that call for softened butter or margarine. There’s no need to leave the spreads sitting on the counter to soften. Just measure what you need and you’re good to go!
One of my favorite ways to enjoy the new Country Crock spreads is on a slice of fresh french bread. Try saying that 5 times fast. It also pairs perfectly with my homemade chewy chocolate chip cookie recipe.
By popular demand, I’ve decided to post the french bread recipe I use. This is not a recipe I came up with on my own. Full credit goes to its original author (click here).
Here’s what you’ll need . . .
2 1/2 cups warm water (110 degrees to be exact)
2 tbs sugar
1 tbs salt
2 tbs cooking oil
6 cups flour
2 tbs active dry yeast
1 egg, beaten (egg wash)
In the stand of your mixer, mix together water, sugar, salt, oil and 3 cups of flour (with the paddle attachment). Next, add the yeast. Beat vigorously for 2-3 minutes. Switch to your dough hook and add the remaining 3 cups of flour. Mix until completely incorporated. Turn your mixer off and let dough rest for 10 minutes. Stir down dough. You’re going to to do this until the dough has been stirred down a total of 5 times (50 minutes). At this time, sprinkle corn meal on a cookie sheet. This will help ensure the bread does not stick when baking.
Turn the dough out onto a floured board (I changed this part of the recipe up a bit by using a spray coconut oil rather than flour. It’s much easier to control the dough and shape it into the shape that is required). Divide dough into 2 equal parts. Roll dough into a 9×12 rectangle and roll up like a jelly roll (roll from the long side). Pinch all edges to seal the loaf. Arrange both loaves on your corn meal lined cookie sheet and let rise an additional 30 minutes. I preheat my oven to 400 degrees and let the loaves rise on top.
Using a very sharp knife, cut 3 slashes (at an angle) on the top of each loaf. Beat 1 egg and brush the top of each loaf with your egg wash. Place loaves in your oven and bake for 25-30 minutes at 400 degrees.
Remove from oven and let cool on wire racks.
If your french bread doesn’t look like the kind you buy at the store, don’t worry! I’ve been making this bread for a couple years now and mine NEVER look perfect. Then again, I don’t eat the bread because it looks pretty . . . I eat it because it’s delicious! Especially warm with a little Country Crock spread on top. Mmm.
If you have any questions about this recipe, feel free to ask in the comments below! I hope that you all will try this recipe and the NEW Country Crock spreads that are available. I absolutely love the churn style spread.
Have a wonderful day!
I received this product complimentary from Influenster to test and review. All opinions are mine and mine alone.