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Maybe try a bolillo recipe?

@crazyspice..........have to agree. Amoroso are too bready for me and don't have that subtle crispness in the crust. I was hoping someone would have the answer for LoCo, 'cause I want it too! I know a couple of places that use the best and always buy a few and stick them in the freezer. I never thought to ask who supplies THEM.

@LoCo - I'm sorry it's too late for tonight's dinner, but I have a recipe that I have been making for about 10 years now. It's a recipe from the Electric Bread book for French bread. When I first got my bread machine, I decided I was going to find the perfect French bread recipe so I could make a loaf every week. I quickly found that a French loaf simply wasn't going to work in the machine.. So I started experimenting with recipes and techniques. I now have a recipe I can whip out anytime in the machine to the dough stage, and make kaiser rolls, hoagie buns and loaves ( 1 large or 2 small baguettes) from it nearly once a week. So... it's called French bread, but it's not a true French, because the rise is not really long enough, and it has a lighter interior, not as moist and chewy. The exterior is crustier than a burger bun, but not as thick and crispy as a baguette. If it sounds like something you'd be interested in, I'll be glad to post it or give you the reference to find it yourself.

P.S. LoCo - Hey Punkin, what happened to the punkin bread recipe? Do I need to start a punkin bread thread?

@LoCo - Gardening? Sunburn? All we have is bread! You win!!

@frederika -- please do post the recipe or a link. i've also been looking for a good one. thanks.

@LoCo- No big rush on the punkin bread recipe. I'm way too beat to think about cooking when I get home. It's all I can do to get myself to my wine glass... Job? not... good.... but thanks for asking.

Promise I will post the French bread recipe, but it probably won't be until the weekend. Sorry!

Here's a great recipe: http://www.kingarthurflour.com/shop/recipe.jsp?recipe_id=R223

@crazyspice... I'm laughing so hard I almost sprayed coffee out my nose and all over the keyboard... I do actually live about 10-20 minutes from Coto, but... um... Well, let's take a look at the checklist...

Ginormous silicone boobs that make me look like I might tip over in the slightest breeze? Nope.

Face frozen in a non-expression due to excessive botox? Nope.

Artificially inflated lips that threaten to block my nostrils and suffocate me when I lie down? Nope.

Spiders on my eyelids? Oh. Wait. Those are false eyelashes. Nope.

Living beyond my means? No way, no how, not even I were broke.

In a gated community? Once. Hated it. Never again.

Pool boy? Nope. Do it myself.

Housekeeper? Could and should but don't.

Bling? Yes, but it's all tasteful (not stuff that makes me look like a "working girl" if you know what I mean), and worn only in the evening when I'm somewhat dressed up and going out. Not when I run carpool, go to the market, etc. And never with a velour "track" suit with huge letters across the ass (or any other clothing that screams "pathetic middle-aged woman trying to pass as and compete with teen-aged girl").

When I finally get a round to making my on-screen debut -- I think I'll call it Gravy Training (ha, get it?) -- you'll see that I'm better described as the antithesis of an OC housewife.

(disclaimer, I've never actually watched the show... I turned it on once for about 2.5 minutes, and almost barfed... so my descriptions above may be entirely unfair, although I see plenty of these types every day)

@frederika… I studied my punkin bread recipes, and I’m pretty sure this is the right one. It has a lot of sugar in it, but that’s what keeps it moist. The butter variation is delicious, but much richer (duh). Not sure where I originally got this, but I know I modified it, which is why it’s on a scrap of paper. I think it was probably adapted it from an old Betty Crocker cookbook from the 70s that I used to rely on heavily when I first got really interested in cooking in junior high… If you try it, and it doesn’t seem right, or you don’t care for it, let me know. I have another one (on another scrap of paper) that could be the “right” one.

Also, I have a recipe for pumpkin timbales (not sweet, just a tiny bit of maple) for your hubby. I've never made it, but I'm going to try it out this weekend with the pumpkin leftover from the bread recipe. Drop me an email me if you want it.

Stacey’s Punkin Bread

Preheat oven to 350°F.

Lightly grease two 9x5 loaf pans (if using 8½” pans, use three).

Combine and set aside
⅔ cup milk
1 teaspoon vanilla

Whisk together and set aside
15 oz. all purpose flour or 3⅓-3½ cups
2 teaspoons salt
2 teaspoons baking soda
1 teaspoon baking powder
2 teaspoon cinnamon (1 tablespoon)
2 teaspoons ginger
½ teaspoon cloves
(1 teaspoon nutmeg) — I use the larger measure of cinnamon instead, cuz I don’t much like nutmeg

Cream together until fluffy
3 cups sugar (use 2⅔ cups next time if it ends up too sweet)
1 cup vegetable oil (or 1½ sticks unsalted butter, softened)

Add one at a time
4 large eggs

Mix in just until blended
16 oz. unsweetened pumpkin puree (I use canned)

Add flour mixture in three parts, alternating with the milk/vanilla mixture.

Fold in (optional) ingredients
(1 cup chopped toasted nuts)
(⅔ cup raisins or other dried fruit)

Divide batter evenly between loaf pans. Bake at 350°F for 60-70 minutes, until a toothpick inserted into center of loaf comes out clean. Cool 10-15 minutes before removing from pan and cooling on rack.

Hi guys! This Easy French Bread is from Electric Bread. I tried it and several other French bread recipes in the bread machine when I first got it and I never had good results,save for one that I used from a mix. I wouldn't EVER recommend making French bread in the machine. Just go to dough stage and shape it in a loaf or use the dough to make rolls. If you want a crispier crust, the recipe states that you can reset the cycle after the first knead for a longer kneading time and thusly it will result in a crisper exterior. I never do this, but by all means, give it a try if that is the ultimate result you desire.

This recipe is using a large 12-16 c capacity pan.

1 1/2 c water
3 1/4 c white bread flour
1 1/2 T sugar
1 1/2 t salt
2 t fast rise OR 3 t active dry yeast.

It makes 1 large loaf, or 6 big hoagie or kaiser rolls. You can probably make 8, but we like them big.

When the dough is done with the "dough cycle", which includes 2 kneads and a rest in between, shape into the loaf or rolls. Grease sheets and dust with semolina or white cornmeal. Place the prepared dough on the sheet/sheets and slash the loaf or rolls. Let rise for approx. 45 min. Then, preheat your oven to 375 degrees and whisk an egg white and 1 T water very well. By that time, your rise should be at about an hour, all total. Gently brush the loaf or rolls with egg white mixture and sprinkle with poppy or sesame seeds, if you wish.

Bake loaf 25-35 min and rolls 15-20 min. Remove from pan to cooling racks immediately. You can make the loaf several hours ahead of the meal. Heat your baking stone in the oven at a high temp and then turn the oven off. Place the loaf on the stone for up to half an hour to warm and recrisp the crust. Prepare to impress your guests immensely with hot fresh bread. It won't matter what else you serve.

Both the punkin bread and the French bread recipes sound great. Can't wait to try them. Thanks!