French Baguettes

This recipe is also from The Food Nanny.  It's an easy recipe that tastes great.  Next time I make it I think I'm going add some herbs to the dough.

Ingredients

1 1/2 cups warm (105-115 degrees) water, divided
1 1/2 Tablespoons (2 packets) active dry yeast
2 teaspoons sugar, divided
3 1/4 cups all-purpose unbleached flour
2 teaspoons salt
melted butter for brushing on loaves (optional)

**For Italian herb version add the following to dough before shaping

1/2 tablespoon dried basil

1/2 tablespoon dried oregano

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/2 cup grated Romano or Parmesan cheese

In a small bowl, combine 1/2 cup of the water, the yeast, and 1 teaspoon of the sugar.  Stir just to combine and cover with plastic wrap or a plate.  Let the mixture stand about 5 minutes or until bubbly or foamy.

In a large mixing bowl or the bowl of a heavy-duty mixer or food processor, blend the flour, salt, the remaining 1 teaspoon of sugar, and the yeast mixture.  Gradually add water, up to the remaining 1 cup, and mix until the dough forms a smooth ball that is not too sticky to handle.  (If the dough ends up too sticky, add a little more flour.)  Turn the dough onto a floured surface and knead briefly, until the dough is smooth and elastic.

Cut the dough in half and shape the halves into baguettes.  Grease a baguette pan and place the loaves in the pan.  (If you don't have a baguette pan you can just use a cookie sheet.  It will just not have the perfect shape, but thats what I did.)  Score the loaves down the middle (make a shallow cut) cover with a dish towel, and let rise in a warm place about 30 minutes, or until doubled in bulk.

Meanwhile, preheat the oven to 450 degrees and place a shallow pan of water in the bottom of the oven to create steam.  Bake the baguettes for 15 minutes or until they have a hollow sound when tapped with a knife.

**If desired, brush the tops of the loaves with butter halfway through baking.  For a softer crust, brush with butter when they have finished baking.

• Makes 2 loaves

Enjoy!

14-Grain Bread

Bob's 14-Grain Bread

8-10 cups flour (I did half wheat, half white and it only took about 9 cups --if using all white flour it can take up to 12 cups)

2 Tbs. yeast

1 can evaporated milk

3 cups warm water

2 Tbs. salt (I know it sounds like a lot but that's right)

1 tsp. Sugar

1/4 cup warm water

1/2 cup honey or molasses (I used honey)

1/4 cup vegetable oil

About 2 cups 14 grain mix (you can purchase it at the Bosch store- I used entire bag)

Mix contains

2 cups 9-grain cereal

1 cup sunflower seeds

1/3 cup sesame seeds

1/3 cup amaranth

1/3 cup millet

1/3 cup flax seed (you have to grind it- if not leave out)

2 handful Craisins (I didn't use them in my recipe)

Directions

Sprinkle yeast over 1/4 cup warm water, slightly mix and top with 1 tsp. sugar- to test to see if yeast is active.

Mix together canned milk, 3 cups warm water, honey or molasses, salt and oil. Then add 14 grain mix, and craisins (if you like).

Add the yeast mixture and mix for 30 seconds.

Add cups of flour, until the dough pulls away from sides of bowl and is not very sticky.

Mix in Bosh for 10 minutes, this is the kneading process (if you have a kitchenaid take out and knead by hand. The dough can burn up your motor.)

Shape into ball, cover and rise in a greased bowl until it doubles in size (about an hour)

Grease 5 bread pans, separate dough into each pan, cover and let rise again.

Bake all 5 pans 40-45 mins @ 350 degrees. The bread to be golden brown on top. (I cooked my all at once in a convection oven and they only needed 30 minutes.)

Garlic Ciabatta Bread

Ingredients

4-6 garlic cloves chopped
1/4 cup fresh parsley
2 tablespoons fresh oregano leaves
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup olive oil
1 large ciabatta bread
2 tablespoons unsalted butter, room temperature

Place the garlic, parsley, oregano, salt and pepper in a food processor.  Process until finely minced.  Heat the olive oil in a medium saute pan over low heat.  Add garlic herb mixture and cook for 3 minutes.  Wait until garlic is tender but not brown.  Remove from heat.
Cut ciabatta in half horizontally.  Spoon the garlic mixture onto each a half.  Place on a sheet pan. Put pan in oven on high broil.  When it starts to brown and the edges remove from oven.  Cut and serve.

ENJOY!