Chef's    Comments    on    6/98's    Bread    of    the    Month...

This recipe could be classified as time consuming as the "sponge" for the bread -- also could be referred to as the starter -- must be started approximately 48 hours prior to when you want to be serving. But in my opinion it is well worth the effort. One recommendation I would make however is to purchase a "form pan" for the bread loaves as opposed to using regular cookie sheets to bake them on. Also, the bread loaves should be packaged immediately after cooling to prevent them from hardening.

French    Onion    -    Chive    Baguettes

                     *  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
     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.

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Toasted    Baguettes    with    Garlic    Butter    &    Parmesan

                     *  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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