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Title: Marianne Baguette - Rustic French Bread
Categories: Five, Breads
Yield: 2 servings
1 1/2 ts Dried yeast
500 g Strong white bread flour
1 1/2 ts Salt
1 tb Honey
25 g Butter
350 ml Milk
Put the ingredients into the bread machine. Set to the
dough programme and start. Grease a large baking tray &
set oven @ 220-#C/400-#F.
Once the dough is ready, turn it out onto a floured
surface and punch it down to deflate it. Shape dough
into two long "baguette" shaped loaves and place on the
baking sheet. Cover loosely with lightly oiled cling
film and leave to rise for about 30 minutes until
doubled in size.
Meanwhile, place an oven proof bowl containing water on
the bottom of the oven to heat up. (About 250mls).
Sprinkle top of dough with flour, then using a sharp
knife cut 5 diagonal small slits across the tops of the
baguettes.
Bake for 15 minutes then reduce temperature to 190-#C/
375-#F and bake for a further 10 - 15 minutes. (If they
start browning too quickly, cover loosely with foil
on top.).
Transfer to wire rack to cool.
Eat immediately.
YIELD: 2 loaves
RECIPE FROM:
https://www.epicurious.com
Uncle Dirty Dave's Archives
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... 200 years ago you always used local, organic, seasonal ingredients.
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