Elegant and inspired European cuisine with a decidedly Southern twist. “Bonjour, Y’All,” the slogan for Heidi Vukov’ Croissants Bistro and Bakery in Myrtle Beach, South Carolina, perfectly encapsulates the popular restaurant’s elegant and delicious pairing of two distinct culinary traditions—European cuisine and Southern home cooking. This book celebrates Croissants’ diversity, featuring dozens of menu delights such as Crab Cakes, Angry Bulls Bay Clams, and Peach Pork Tenderloin, recipes that successfully combine the elegance and finesse of the French palate with the hospitality and warmth of the Southern kitchen. Also included among the more than fifty recipes are Germanand Italian-inspired dishes, summer cocktails, and sumptuous confections such as Black Forest Torte from Croissants’ award-winning European bakery. French Bread A signature Croissants item , French Bread has roots deep in Heidi s family history. Her grandparents in Germany served a small roll or brötchen, German for small bread every morning, with meats and cheeses for adults and Nutellafor the grandchildren. In fact, the fresh bread made an appearance on the table at every meal throughout the day. French Bread was a central item when Heidi opened the doors of her bakery and café in 1995, and its aroma permeated therestaurant throughout breakfast and lunch. The recipe continues to hold a focal role on the menu and in the ambiance of the restaurant, as every dinner guest is served complimentary French Bread with sides of sea salt butter and black-eyedpea hummus. Makes 6 loaves
Prep time: 3 hours
Bake time: 20 minutes 5 tablespoons active, dry yeast 4 cups warm water (110°F) 9 1/ 2 cups bread flour 2 tablespoons sugar 1 tablespoon salt 1/3 ounce melted butter Vegetable oil Cornmeal 1. Mix yeast into water until dissolved. Set aside. 2. In a separate bowl mix flour, sugar, and salt. Add yeast mixture. Then add butter. Knead doughuntil smooth. 3. Oil sides of large bowl. Place dough in large bowl and cover with clean cloth. Let dough rise for1 hour. 4. Divide dough into 6 (14-ounce) portions. Roll into French Bread shaped loaves approximately 22 to 24 inches long. 5. Place loaves on baking pan that has been greased with vegetable oil and sprinkled with cornmeal. Let rise about 1 1/ 2 hours, or until doubled. Meanwhile, preheat the oven to 400°F. 6. Using a razor or very sharp knife, make 5 to 7 diagonal cuts across the top of the bread. 7. Bake for approximately 20 minutes, spraying with water every 5 minutes to make the crust crispy. Flip loaves during the last 5 minutes of baking to brown the bottoms.