Children look forward to a summer picnic. Eating on a blanket outside is always festive. My young children routinely inform me that they are going on a picnic without me. I help them pack cheese, crackers, fruit, cookies and juice boxes and off they go. They take a blanket and head out to the backyard to enjoy their adventure and feast.
This past weekend our entire family enjoyed a picnic on our boat in Lake Michigan. We found a remote beach on South Manitou Island, a small island off of the Sleeping Bear Dunes coast. It’s a great place to hike and swim. There is a historic light house to tour and it appeared that several groups were taking advantage of island camping. A ferry service is available from the town of Leland, Michigan.
We feasted on terrific deli sandwiches that I made right on our boat. I carted everything I needed in a cooler. I tried a new twist on my french bread recipe. It made tasty sandwiches as well as being a delicious snack by itself.
Parmesan Pepper Bread
6 3/4 cups flour
1/2 cup finely grated parmesan cheese
1- 2 tablespoons ground pepper
2 teaspoons granulated garlic
1 tablespoon salt
2 tablespoons active dry yeast
3 tablespoons melted butter
2 1/4 cups warm water
1/4 cup white wine
1/2 teaspoon sugar
Mix yeast in 1 cup of warm water ( 105 – 115 degrees). Sprinkle 1/2 teaspoon of sugar over the yeast mixture. Allow the yeast mixture to stand until it increases to 1 3/4 – 2 cups.
In a large mixing bowl with the dough hook attached ( I utilize a Bosch or Kitchen Aid stationary mixer) combine flour, salt, garlic, pepper and the parmesan cheese. Mix on a low speed for 15 seconds to combine. Slowly add the yeast mixture, remaining warm water, wine ( I bring this to room temperature) and the melted butter to the flour mixture.
Knead on medium speed for 6 minutes ( speed 2 on the Bosch and speed 4 on the Kitchen Aid).
In the meantime, grease a large mixing bowl. Place the dough in the bowl and turn it. Cover it and let it stand in a warm place for about 45 minutes or until it has doubled in volume.
While the dough is rising, generously grease a large jelly roll pan or cookie sheet. Lightly sprinkle it with corn meal.
Once the dough has risen sufficiently, deflate it. Divide it in to 2 equal pieces and shape into desired loaves. I usually shape the dough in to long french bread type loaves. Then, I can place the 2 loaves on the same baking sheet.
Let the loaves rise until doubles, about 45 minutes.
Make 4 or 5 slits in the top of the loaves with a sharp knife and bake in a 425 degree oven for 25 minutes. If you would like the loaves to have a shiny crust, mix one egg white and one tablespoon water together and brush your loaves with this and bake for 2 more minutes.
Transfer the bread from the baking sheets on to a cooling rack. I try to wait 15 minutes before I cut freshly baked bread. Depending on your audience, this is not always possible!
“That faint semblance of Eden, the picnic in the greenwood.” – Herman Melville
Tags: bread
My kids love picnics, too! Some of my fondest memories of being homeschooled were taking my books and a picnic to the park and doing my lessons at a picnic table under a tree. I need to work harder at being willing to do these special things with my own children.