Bread Archives - Page 38 of 46 - Garden Seeds and Honey Bees

Baguettes

Proofing Yeast:

In bowl add:

*1 2/3 cups warm water
*1/2 teaspoon Instant Yeast
*1/8 teaspoon Sugar

Let the Yeast sit in bowl until bubbly and then add the following:

*3 1/2 cups Bread Flour, more if needed
*1/4 teaspoon Salt
*2 1/2 teaspoons Barley Malt Syrup

Mix and knead dough into soft dough. Cover the dough, let rise for 3 hours and then divide the dough in half forming into 2 long loaves, cover and let it rise again 1 hour or until double in size. After rising make diagonal slits or score down each loaf.

Bake the Baguettes at 450*F. for 22 to 25 minutes. (For best results place a pan of water in the oven on the rack below the Baguette/baking sheet.)

See Olive Tapenade

Enjoy!

Jessica

This is a yummy roll recipe to go with any meal. We shaped ours in the shape of Shamrocks for St. Patrick’s Day Dinner but use them for a anytime roll.

Soft Rolls

*12 1/2 ounces (1 1/2 cups) warm Water
*2 1/2 teaspoons Dry Yeast
*1 pound 5 ounces (around 2 2/3 cups) Bread Flour, more if needed
*2 teaspoons Salt
*2 ounces (1/4 cup) Sugar
*1 ounce (1/8 cup) Milk
*1 ounce (1/8 cup) Shortening
*1 ounce (2 tablespoons) Butter

Mix together in mixer until slightly soft sticky texture or knead by hand.

Cover with moist cloth and let rise 1 1/2 hours or until double in bulk/size.

Cut dough into desired size pieces for rolls, shape and let rise on greased baking sheet for another 30 minutes (covered). (Weigh each piece of roll dough if you want them to be exact same size rolls.)

Pre-heat the oven at 400*F. and bake for 20 minutes.

Recipe makes about 15 rolls depending on the size of rolls.