Still Life: Rich Baguette

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* Exported from MasterCook *

 

Rich Baguette

 

Recipe By : Still Life with Menu (1994), Mollie Katzen, page 46

Serving Size : 1 Preparation Time :0:00

Categories : Breads

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 cup lukewarm water

1 package active dry yeast

6 tablespoons sugar

1 egg

6 tablespoons butter

1 cup dry milk

1 teaspoon salt

3 1/2 cups unbleached white flour -- up to 4

oil or soft butter for bowl and the dough

and the baking sheet

1/2 cup milk -- for the crust

(optional)

 

Preparation Time: 3 1/2 hours, start to finish (most of which is rising or

baking time). Yield 2 substantial loaves.

 

This is one of my all-time favorite bread recipes. The presence of dry

milk gives it an indescribable tenderness. Try it for sandwiches or toast,

or just by itself. It will make you feel very very good.

 

The unbaked loaves may be stored in the refrigerator for several days

before baking. From there they can go directly into a preheated oven.

 

1. Pour the water into a large bowl. (Be sure it is no warmer than your

wrist!)

 

2. Sprinkle in the yeast, and let it sit several minutes until foamy.

 

3. Beat in sugar, egg, butter, dry milk, and salt.

 

4. Add the flour 1 cup at a time, beating with a wooden spoon after each

addition. Gradually begin mixing with your hand as the dough

thickens. Eventually you will find yourself kneading rather than

mixing. Stop adding flour when the dough becomes smooth and unsticky.

 

5. Turn the dough out onto a floured surface, and knead 5 to 10 minutes.

 

6. Oil or butter the bowl, add the dough, and grease the top surface of

the dough. Cover with a clean tea towel, and set in a warm place to rise

for 1 to 2 hours, or until doubled in bulk.

 

7. Punch down the dough, return it to the floured surface, and knead

another 5 minutes. Divide the dough in half; and form 2 long slender

loaves about 2 inches in diameter. Place them 4 to 5 inches apart on a

lightly greased baking sheet.

 

8. Place the loaves in a warm place to rise again for 1 hour. Or seal the

entire baking sheet in a large plastic bag, leaving room in the bag for the

bread to expand, and place it in the refrigerator. The dough can stay in

there for up to three days before baking.

 

9. Preheat oven to 375F. OPTIONAL: Brush the risen bread with milk for a

soft, brown crust. Bake 25 to 35 minutes, or until the loaves give a

distinct hollow sound when thumped on the bottom. Remove from the sheet

immediately, and cool on a rack.

 

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