|
French Bread breads, ethnic 1 pkg yeast, dry 1/3 cup ; water, warm 1 tablespoon flour, rye 1 cup ; water, cold 1/8 teaspoon sugar 3 1/2 cup flour 2 1/4 teaspoon salt Calories per serving: 145 Fat grams per serving: 4 Approx. Cook Time: 4:30 Dissolve yeast and sugar in 1/3 cup water; let proof. Mix flours and salt in a large mixing bowl. Add one cup water to yeast water. Add water slowly to flour mixture, stirring until the dough makes a ball. Let the dough rest five minutes. Add more flour to make a smooth ball and knead for seven minutes. Lete rest two minutes and knead three minutes more. Place dough in a clean, dry four-quart bowl. Cover and let rise 40 minutes. Turn dough out; pat into a 14" rectangle and fold in thirds. Repeat. Return dough to bowl and let rise 1-1/2 to 2 hours, or until tripled in bulk. Form dough into two baguettes, two round loaves, or 12 hard rolls. Slash the top of each with a razor blade. Preheat oven to 400 F, placing a pan on the bottom rack to heat. Bake loaves 30 to 35 minutes, steaming the loaves every four minutes for the first 15 minutes. Texas Monthly magazine Yield: 1 servings Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
The recipes found in this website have been compiled from different websites Sponsors MySpace Layouts - MySpace Graphics - |