- 6 cups flour
- 2 tablespoons brown sugar
- 2 1/2 teaspoons yeast or 1 packet
- 2 teaspoons salt
- 4 tablespoons butter
- 2 cups water ( 90 -110 degrees)
- Put the first 5 ingredients in a mixer with a hook. Turn the mixer on the 1st speed (Might say stir on your mixer if you have a kitchenaid).
- Mix together until flour is like cornmeal.
- Slowly at the water until it is mixed together.
- After it is mixed together, turn the speed to 4 and mix until it pulls away from the wall of the bowl.
- Mix for 5 minutes. You will have a soft dough
- Place dough in a well greased bowl ( you can use cooking spray) and cover. Place in a warm place with no draft. ( oven is a perfect place, but make sure that it is off).
- When the dough has doubled in size ( about 1 hour), take it out of the bowl and place on a floured surface.
- Knead the dough until it has absorbed the flour. Smooth it out and with a rolling pin, roll the dough until it is about 1/4 to 1/2 inch thick. At this time you may use a biscuit cutter to make rolls; or you can mold the dough into an oblong roll to fit in a bread or loaf pan.
- Let the dough rise a second time (1/2 - 1 hour). Keep it in a draft free area.
- Preheat oven to 400 degrees. If making rolls, bake for 30 minutes, and if making bread loaves, bake for 45-50 minutes.
Let me know if you have tried this and if you have any ideas.
1 comment:
If this is the same bread you shared with us, bravo! It was delicious. We used the baguette you gave us for sandwiches and for a wine, cheese, and pate meal. It was delicious for both, and had just the right density, a little denser than some baguettes (that tend to have so many air pockets). With a slightly denser-- but still light-- texture, the bread was able to handle toppings without breaking but also was light enough to eat several slices without feeling stuffed. Great recipe, great cook. Thanks, Hope!
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