| CATEGORY |
CUISINE |
TAG |
YIELD |
|
French |
Breads |
1 |
Servings |
INGREDIENTS
| 1 |
pk |
Yeast, dry |
| 1/3 |
c |
Water, warm |
| 1 |
tb |
Flour, rye |
| 1 |
c |
Water, cold |
| 1/8 |
ts |
Sugar |
| 3 1/2 |
c |
Flour |
| 2 1/4 |
ts |
Salt |
|
|
Texas Monthly magazine |
INSTRUCTIONS
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.
Posted to MM-Recipes Digest by "Rfm" <Robert-Miles@usa.net> on Sep 26, 98
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