* Exported from MasterCook * French Onion-Chive Baguettes Recipe By : How to Bake -- p. 51 Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup warm tap water -- about 110F. 1/2 teaspoon active dry yeast 1 1/2 cups unbleached all-purpose flour 1 1/4 cups unbleached all-purpose flour 1 1/2 teaspoons salt 1 heavy duty cookie sheet -- dusted with cornmeal 1 teaspoon fresh chives -- diced 1 teaspoon minced onion flakes To make the sponge, combine the first three ingredients (water, yeast, 1 1/2 cups flour) in the following manner. In a 3 quart mixing bowl, place the water and sprinkle the yeast on the surface. Add the flour and stir with a rubber spatula until it forms a heavy paste. Cover the bowl with plastic wrap and let the sponge rise at room temperature for about 1 hour, until the sponge has doubled, then refrigerate for at least 8 hours, or overnight. For the dough, remove the sponge from the refrigerator and stir in the 1 cup of flour and the salt, chives, and minced onion flakes. Knead by hand to form a smooth, elastic, and slightly sticky dough, about 5 minutes. Incorporate the remaining flour, a tablespoon at a time, if the dough is too soft. Scrape the dough into an oiled bowl and turn the dough over so the top is oiled. Cover the bowl with plastic wrap and allow the dough to rise at room temperature until the dough has doubled, about 1 hour. Scrape the dough from the bowl onto a lightly floured work surface and deflate the dough by folding it over on itself 5 or 6 times. Return the dough to the oiled bowl, cover again with plastic wrap and refrigerate for 8 hours or overnight. Remove the dough from the refrigerator and deflate the dough as in above. Divide the dough into three equal pieces, about 7 ounces each. Cover two pieces loosely with plastic wrap so they don't dry out. Working with one piece at a time, shape the dough into a sphere by tucking the bottom under and in toward the center all around. Press and stretch the ball of dough into a 12x6 inch rectangle. Working with the long edge, fold the dough in thirds. Pinch to seal the seam. Use the side of your hand to press a depression lengthwise down the center of the dough. Pinch the sides of the depression together so the dough forms a tight cylinder, then roll the cylinder back and forth under your palms to lengthen it. Extend the ends slightly so they form points. Arrange the loaves seam side down on the prepared pan. Dust the loaves very lightly with flour and cover them with a lightly floured towel, then allow to rise until the loaves have doubled in volume, about 1 hour or so. About 30 minutes before you intend to bake the loaves, set the racks at the middle and lowest levels of the oven and preheat to 500 degrees. Set a pan on the lowest rack. You will pour water into it to make steam during the initial part of the baking. Open the oven, then averting your face, quickly pour a cup of hot water into the hot pan. Close the oven for a minute. Use a razor blade or the point of a very sharp knife to make 3 or 4 diagonal slashes across each loaf. Avert your face again and immediately place the pan with the slashed loaves in the oven. Lower the oven temperature to 450F. In 10 minutes, pour another 1/2 cup water into the pan. About 20 minutes after the loaves have gone into the oven, remove the water pan and lower the temperature again to 350F. Continue baking for 20 to 30 minutes longer, or until the bread is well risen and a dark golden color. It should reach an internal temperature of about 210F. Remove the loaves from the oven and cool on a rack. Slice the bread about 1/2 inch thick. On the day it is baked, keep the bread loosely covered at room temperature. For longer storage, wrap in plastic wrap and freeze for up to one month. - - - - - - - - - - - - - - - - - -
* Exported from MasterCook * Toasted Onion-Chive Baguettes w/ Garlic Butter & Parmesan Recipe By : Roger A. Young, Jr. Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 loaves French onion-chive baguettes -- sliced 1/4 cup butter -- melted minced garlic -- to taste parmesan cheese -- to coat bread Arrange slices of baguette on baking pan or cookie sheet. Mix garlic and melted butter. Spread over top of baguette slices. Sprinkle with parmesan cheese. Place in preheated 350 oven for approximately 5 minutes until bread is toasty warm and cheese is melted. Serve immediately. - - - - - - - - - - - - - - - - - -
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