Before our trip to Maine, No. 1 and I paid a visit to the potter, and I discovered his new bread baker. It makes baguettes, and I couldn't resist. I tried it out this past weekend, and the bread was a success. It turns out to be perfect for sandwiches or croutons or just as a snack with a thin layer of cream cheese and a slathering of pumpkin butter. The only problem I can see is that I should have bought two. The bakers are kind of small, and most bread recipes make enough for two loaves. I guess that means I have to go back to the shop. Darn it.Here is the recipe I used:
French Bread
1 1/4 cups warm water
1 package active dry yeast (2 1/2 teaspoons)
1 tablespoon sugar
1 1/2 teaspoons salt
3 1/2 cups all-purpose flour
1 large egg, beaten
Pour warm water into a large bowl and sprinkle yeast and sugar over top. Stir and let rest 10 minutes. Stir in salt and flour, 1/2 cup at a time, until mixture forms a soft dough. Knead until smooth, about 5 minutes. Cover with a tea towel in a warm place to rise for at least 1 hour or until doubled in bulk.
Generously grease a loaf pan—or a beautiful piece of local pottery. Punch down dough, shape, and place in pan. Cover with plastic wrap and allow to rise for about 1 hour.
Preheat oven to 350˚ F. Slash top diagonally in two or three places and brush with egg. Bake for 30 minutes or until golden brown. Bread will make a hollow sound when tapped.
Note: this is plenty for one loaf pan, but for baguette pans, it makes two loaves.
Comments
Gosh, that looks so crunchably yummy, Robyn!
Kyle, I've just started making bread thanks to my very cool pottery things. I'm just beginning to figure it out.
Bread is one of my favorite things to bake. The whole kneading process is very therapeutic for me and the end result is just heavenly!