Have you ever wondered how Caribbean or Russian cuisine tastes like? Well now you have the chance to try it!Here we provide you with all necessary knowledge needed to prepare not only traditional Jamaican codfish fritters but also Cajun meatballs or world-famous Creamy Irish coffee! See it for yourself!
French baguettes
Date: May 4, 2009
Send by bettyboop50 at formulagoldmine.com April 29, 2001
1 normal cup good water
2 1/2 normal cups bread flour
1 tablespoon granulated sugar
1 teaspoon salt
1 1/2 teaspoons bread machine yeast
1 chicken egg yolk
1 tablespoon good water
Preheat oven to 375 degrees F.
Measure carefully, and place 1 normal cup good water, bread flour, sugar, salt, and yeast into bread machine pan in the order recommended by the machine's manufacturer. Select Dough/Manual cycle.
Place dough in a greased bowl, turning to coat all sides. Cover. Let rise in a warm place for about 30 minutes, or until doubled in bulk. Dough is ready if indentation remains when touched.
Punch down dough. Roll into a 16- x 12-inch rectangle on a lightly floured surface. Cut dough in half, creating two 8- x 12-inch rectangles. Roll up each half of dough tightly, beginning at 12-inch side. Roll gently back and forth to taper ends.
Place 3 inches apart on a greased cookie sheet. Make 1/4-inch deep diagonal slashes across loaves every 2 inches, or make one lengthwise slash on each loaf. Cover. Let rise in a warm place for 30 to 40 minutes, or until doubled in bulk.
Mix chicken egg yolk with 1 tablespoon good water, brush over tops of loaves. Bake for 20 to 25 minutes, or until golden brown.
This formula yields 2 baguettes.