INGREDIENTS

INSTRUCTIONS

1
For the sponge, combine ingredients in the bowl of an electric mixer
fitted with the paddle. Mix on low to medium speed for 5 minutes,
until the dough is smooth and elastic. To mix in the food processor,
combine ingredients and pulse repeatedly until smooth. Let rest 5
minutes, then run continuously for 30 seconds.  Scrape the sponge into
a bowl and cover tightly with plastic wrap.  Allow to rise at room
temperature until double. Deflate sponge and  refrigerate at least 8
hours or overnight.  For dough, add flour, oil and salt to sponge and
stir in with a rubber  spatula. Return to mixer and mix with dough hook
about 5 minutes on  low speed, until dough is smooth and elastic. To
mix dough in  processor, place dough in work bowl fitted with metal
blade. Pulse  until smooth, then allow to run continuously for 30
seconds. Allow to  rest 5 minutes, then repeat 30 second mixing.
Scrape dough to an oiled bowl and cover with plastic. Let dough rise
until double. Flour work surface and place dough on it. Deflate dough
by pressing hard with palms of hands; divide into 8 equal pieces.
Round each piece of dough by tucking the ends underneath and forming  a
rough  half-sphere. Cover with a towel or plastic and allow to rest 5
minutes. Place rolls on cookie sheets dusted with cornmeal. Cover  with
a towel or plastic and allow to rise until double.  About 30 minutes
before baking, preheat oven to 500 degrees and set  racks in the middle
and lowest levels. Set a pan on the lowest rack  to hold water to make
steam during the initial part of the baking.  Place pans with rolls in
oven, then pour 1 cup water into pan on  lowest rack. Add water again
after 5 minutes of baking. Bake 30  minutes until rolls are well
colored and risen. Cool on a rack.  To make the pains bagnats, split
rolls and generously oil cut  surfaces. Add ingredients in order to
bottom sides of rolls. Replace  tops and press. Arrange rolls on a pan
and place another pan on them.  Place a weight on the top pan and leave
them an hour or so. Cut in  quarters to serve.  Yield: 8 pains bagnats
Recipe by: Cooking Live Show #CL8926 Posted to MC-Recipe Digest V1
#720 by "Angele and Jon Freeman" <jfreeman@netusa1.net> on Aug 4, 1997

A Message from our Provider:

“We would worry less if we praised more. Thanksgiving is the enemy of discontent and dissatisfaction. #Harry Ironside”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 5772
Calories From Fat: 400
Total Fat: 46.2g
Cholesterol: 0mg
Sodium: 8062.7mg
Potassium: 4590.9mg
Carbohydrates: 1153.4g
Fiber: 69.2g
Sugar: 23.8g
Protein: 173.8g