-->

Friday, June 1, 2012

Friday Food Feature

One of my favorite breads, slathered while warm with fresh butter or raspberry jam! Yum!
1 c White Flour
3 c Wheat Flour
1 T Dry Active Yeast
1-2 t Salt
2 c Warm Water
Oiled bowl

  • In a bowl, mix together the flours and the salt.
  • In another bowl, combine yeast, warm water, and half of the flour with salt mixture. Using your hands, mix until forms a dough. Cover with a cloth dish towel and sit at room temperature for 3 hours. It should triple in size.
  • Again using your hands, gently incorporate the rest of the flour with salt.
  • Place on a lightly floured surface and knead for 10 minutes.
  • Lightly oil a bowl then place dough in bowl. Cover with a dish towel. Let sit for 1 hour. It should double in size.
  • Preheat oven to 450°F. Knead again. Then cut dough into 3 parts and form each part into a long baguette. Place on a baking sheet. Let sit for at least 20 minutes.
  • Place a bowl of water in the oven. Bake baguettes for about 25 minutes or less checking so they don't brown too much. Remove the bowl of water after 15 minutes of baking. Bon App├ętit!
photo from Country Living

No comments: