French Bread and Log Cabin Chicken PIe

I have the easiest French Bread recipe to share!  

I used some of the leftover slices of the bread for my morning breakfast tray to dip in my cheese covered egg.  

This is a nice tea to have for Valentine's Day!

This pretty red transferware Johnson Bros Olde English Countryside teacup blends so well with my heart plate that came from a neighbor's garage sale. 

 

I received this recipe for the bread from a mom of one of Mike's college girlfriend's.  She's also the one who gave me my bread starter from the Civil War, which I've kept going for over 20 years.   This bread also makes for great French Bread Pizza or you can use the dough to make pizza crusts.  

Yield: make two-three loaves

Author: Kitty

French Bread

This bread dough is made in the food processor and is so easy!

Ingredients

• 1/2 cup warm water
• 1 T. yeast
• 1 T. sugar
• 4 1/4 cup flour
• 1 1/2 t. salt
• 1 T. butter
• 1 cup ice water

Instructions

1. Mix sugar & warm water together in a small bowl. Sprinkle on the yeast & let proof for about 5 minutes.
2. Put flour, salt & butter in food processor & mix with the plastic blade. Pour the warm water mixture down the food tube while running & let run until well mixed.
3. While running, slowly pour the ice water down the tube & let the processor run (and knead) until the mixture balls up. After it balls up, let it run another 45 seconds.
4. Put dough in a greased bowl, cover loosely & let rise several hours until it has quit rising. Punch down on a clean, dry counter & roll out into a rectangle about 12 x 16 inches. Now you can either cut it lengthwise into 2, for larger loaves, or 3 for baguette size loaves. You can also make 6-8 sub-style "hard" rolls. Cut 4-6 slits slits on the diagonal on the top. Cover & let rise until double.
5. Preheat oven to 425 degrees. I usually moisten the top of the bread. If you want a very shiny crust, you can brush with a beaten egg white. You can sprinkle with sesame or poppy seeds, if you wish. Bake about 15-20 minutes, or until golden.
6. Let cool on wire racks.

The story about this Log Cabin Chicken Pie is that I got the recipe from Lazarus Department Store, in Columbus, Ohio, when I was newly married.  Then I came across it in my Pillsbury's Best 1000 Recipes Best of the Bake-Off Collection, copyright 1959, that one of my mom's friends gave to me because she knew how I loved to cook.  I've been saving recipes since I was a teenager.  

This is a different kind of chicken pie and very good!  I like to make this around President's Day because when I was young, we celebrated George Washington and Abraham Lincoln in February.  

Yield: 10" pie

Author: Kitty, adapted from a Senior Winner in a Pillsbury Bake-Off

Log Cabin Chicken Pie

Here's the story behind the recipe from my Pillsbury's Best 1000 Recipes Best of the Bake-Off Collection cookbook. " Abraham Lincoln stopped by Mrs. Parker's great, great grandparents' log cabin. This tasty chicken pie was served."

Ingredients

• 1 pie shell, partially baked at 425 degrees for 10 minutes
• 1/2 cup chopped celery
• 1/4 cup chopped green pepper
• 2 Tablespoons chopped onion
• 3 Tablespoons butter
• 3 Tablespoons flour
• 1 1/2 cups chicken stock
• 1/4 teaspoon poultry seasoning
• 3 cups cubed cooked chicken
• 1 cup bread crumbs (2-3 slices)
• 1/4 cup melted butter
• 1/8 teaspoon salt
• 1/8 teaspoon pepper
• 1/8 teaspoon poultry seasoning

Instructions

1. Saute' the celery, green pepper, & onion in the 3 tablespoons of butter in a large skillet about 5 minutes. Blend in the flour & then add the chicken stock, poultry seasoning & salt to taste. Cook, stirring constantly, until thickened. Stir in the chicken & simmer.
2. Combine the bread crumbs, melted butter & the salt, pepper & poultry seasoning.
3. Pour the hot chicken mixture into the partially baked pie crust. Top with the crumb mixture. Bake at 400 degrees for 10-15 minutes.

Thank you for your visit!  xo

I am sharing this with:

Love Your Creativity Link Party

Full Plate Thursday at Miz Helen's Country Cottage