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French Bread Recipe | Baguette

I ever made baguette, challah, etc using a white breadstuff recipe, the form of recipes that usage oil, butter, milk, etc – yous know, because I idea a breadstuff must direct maintain all of that.  But this French Bread recipe to brand baguette from the volume Joy of Cooking had entirely 4 ingredients: flour, salt, yeast, too water.

While it did non fifty-fifty inquire for fourth dimension to proof yeast, I went ahead amongst that footstep first. And my oh my, 4 ingredients is all this baguette needs (apart from brushing amongst milk earlier putting inwards oven too butter afterwards removing from oven).

Meanwhile, here's a french bread I had tried a duad of years agone using Joy of Cooking white breadstuff recipe too I had that amongst about hummus: Eggless White Bread using Milk

French Bread Recipe
Adapted from: Joy of Cooking
Yields: 2 baguettes

1 packet (2 ¼ tsp) active dry out yeast
½ loving cup water, warm
4 cups all-purpose flour
2 tsp salt
1 loving cup water, room temp
Milk too butter for brushing

1.  Dissolve yeast inwards warm H2O amongst a pinch of saccharide too larn out at a warm identify for 10 minutes until frothy.

2.  In a large bowl (or inwards the bowl of your stand upward mixer amongst dough hook) mix flour + salt.  Add frothy yeast mixture + room temp H2O too mix amongst a wooden spoon.  When it comes together similar a dough knead it until soft too elastic [not sticky], almost 10 minutes (or mix on speed 1-2 of stand upward mixer, halt to scrape sides of the bowl too proceed for 5-6 minutes until smooth).

3.  Cover the bowl amongst a build clean stuff or coat the dough amongst crude too identify inwards the cling-wrapped bowl inwards warm identify for almost 2 hours until doubled inwards bulk.  In winters it could direct maintain 2.5 hours too inwards tiptop hot summers it could direct maintain 1.5 hours.

4.  Gently punch downward the dough.  Divide the dough inwards ii or 4 pieces depending on the width too length of the baguette yous want.  I divided dough inwards one-half to brand ane large baguette.  The remaining dough was wrapped too placed inwards refrigerator.

5.  On a lightly floured surface pat the dough into rectangles, ringlet the dough into a log.  Continue rolling too shaping until yous direct maintain a long thin/thick loaf every bit desired.   Place loaves on baking canvass (greased or lined amongst parchment, dusted amongst cornmeal volition give your loaves a wonderful crusty base) amongst at to the lowest degree 4 inch spacing because loaves volition expand.

6.  Cover baking canvass loosely amongst plastic roll too larn out inwards a warm identify for one-half an hr to ane hr for loaves to almost double again.  fifteen minutes earlier you’re ready, preheat the oven to 400F too identify a baking pan amongst almost 1 loving cup hot H2O on the bottom rack of the oven.

7.  Using a sudden knife or pair of scissors “score” the dough at 45 marking angle.  Do non slit all the way.  When the oven is preheated, brush the loaves gently amongst milk too identify the baking canvass on middle rack too bake for 10 mins @ 450F hence cut back estrus too bake almost xxx mins @ 350F.  Bake until the crust is golden-brown too the bottom of loaf sounds hollow when tapped.  10 minutes earlier the breadstuff finishes baking brush the loaves amongst melted butter, too ane time once to a greater extent than afterwards loaves are done too out of the oven.

8.  Let the baguettes cool on rack completely earlier slicing into them.  Store cling-wrapped at room temperature, piece every bit too when required.

I did non wish my baguette overly dark-brown too it was the perfect low-cal dark-brown color I wanted (brushing amongst milk too butter helps laissez passer on this likewise when yous can't usage eggwash), it had a wonderful texture, prissy crust (the pan filled amongst H2O on bottom rack helps laissez passer on this), too tasted great.  Perfect to slather about butter or jam over it, or to toast the slices for about slow peasy bruschetta.

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