There is nothing more inviting than the aroma of fresh bread baking in the oven on a cold, wintry day. This French bread recipe was one of my mother’s, and while it dates back to the 1950s, it is as delicious today as it was back then.
I didn’t get this Spaghetti Carbonara recipe from my mom, so it’s much newer, but it’s delicious served with a thick slice of this crusty French bread. Enjoy!
MOM’S FRENCH BREAD
1 tablespoon shortening
2 teaspoons salt
2 teaspoons sugar
2 cups water, divided
1 package or cake of yeast
6 cups flour, sifted
1 egg white, beaten
Place shortening, salt and sugar in a large bowl. Add 1 cup boiling water, stir and cool to lukewarm by adding 3/4 cup cold water and stirring again.
Dissolve yeast in 1/4 cup lukewarm water and add to previous ingredients. Gradually add sifted flour and mix well until dough is well blended.
Knead on lightly floured board for 4-5 minutes. Place in a greased bowl and cover.
Let rise until doubled and then shape into 2 loaves. Let rise until doubled again and make 3 cuts in the top of loaves and brush with beaten egg whites.
Bake at 425 degrees for 15 minutes, then at 350 degrees for 40-45 minutes more.
SPAGHETTI CARBONARA
3 slices thick, streaky bacon
2 tablespoons olive oil
14 ounces spaghetti pasta, uncooked
3 eggs
3 tablespoons cream or half and half
Salt and pepper to taste
1 generous cup freshly grated Parmesan cheese, divided
1 tablespoon fresh chives, chopped
2 cloves garlic
Cut the bacon into thin strips. Fry the bacon gently in the oil in a large pan.
Meanwhile, cook the spaghetti in boiling, salted water according to package instructions until al dente.
Whisk the eggs and cream together and season with salt and pepper. Stir in half of the Parmesan cheese and all the chives.
Remove the crispy bacon slices from the pan and keep warm. Peel the garlic and finely chop it and gently saute it in the bacon fat.
Drain the spaghetti well, and then place immediately in the pan and toss in the bacon fat. Take the pan off the heat and pour in the egg-cream mixture and stir until the spaghetti is coated with the sauce.
Mix in the bacon and season with pepper. Sprinkle the remaining Parmesan cheese over the top and serve.
Brotherton offers website readers one stellar recipe a week in the “My Leader Yummy” feature. Looking for a recipe you can’t find? Email me at kbrotherton42@gmail.com and I’ll see if I have it.
