I could kill my digital camera. Or the memory card. Or whatever. Not that I would know, because I'm an idiot about these things. I've pushed every button (I'm of the "When in doubt, start pushing buttons" variety with all things electronic) but it tells me the memory card is full, then it tells me the memory card needs reformatting, then it won't let me reformat and offers me a really annoying little picture of a broken hourglass and an error message.
And, it wouldn't transfer the WHOLE LOTTA pictures I took of the breadmaking process today. Oh, they were cute pictures, too. Mixing the dough, kneading the dough, playing with the dough, making the salt dough afterwards (because breadmaking is really just warm-up for a salt dough activity.) Then there was the pinnacle picture: the two beautiful loaves of french bread that were going to make you say, "I want that recipe! I want to make Atticus's bread, too!" And now, all that's left is the one picture you see here, of what's left of the bread after dinner (because I can still take pictures with the camera's internal memory, which allows me to take -- what? -- three pictures? Very large sigh.)
So, here are my two questions:
1. How do I reformat a memory card when the camera tells me "FileSys Err"? (And please don't tell me to read the instructions ... that would be too easy. I'd rather ask all of you.)
2. Do you still want Atticus's French Bread recipe? I'll give it to you, no matter what the answer.
Atticus's French Bread
1/2 c. milk
1 c. boiling water
1T. canola or olive oil
1 pkg. yeast and 1/4 cup warm water, and a dash of sugar
4 c. flour
2 t. sugar
2 t. salt
Scald milk, then remove from heat. Add boiling water and T. of sugar and oil. Set aside and allow to cool.
Dissolve yeast in warm water, throw in a dash of sugar, and let sit about 10 minutes while milk mixture cools.
In a large bowl, mix flour, sugar and salt.
Add the yeast to the milk mixture, then add that to the flour. Mix thoroughly. (This is a no-knead recipe, but what's the fun of bread if you don't knead it a little? Let the kids knead. Or, work out your frustrations with your digital camera.)
Let rise in bowl to about double the size (about 90 minutes, but I sometimes take shortcuts.)
Form into two loaves, and place on greased cookie sheet. Let rise about 45 min. Bake at 350 degrees, for 25-30 minutes (if you like it the way Karen does -- soft bread. Yum.)
Or, bake for 15 min. @ 400 degrees, then lower temperature to 350, and bake 30-40 min. ( if you like it the way Atticus does -- the more classic, crunchier french crust.) Five min. before bread is done, brush with egg wash (1 beaten egg white and 1 T. water.)
Oh ... and be sure to take lots of pictures.
Edited/updated on Nov. 7th to note: I had planned this post to be part of Lissa's Impromptu MiniCarnival of Breadmaking, thus all the fun pictures of the kids making bread. (Or so I thought ... oh, don't get me started again ....) I didn't mean for it to turn into the screechings of a woman scorned. Sorry ....
Visit the carnival and enjoy that bread!