Subj : Wheat Bread Month - 3
To   : All
From : Dave Drum
Date : Sun Jan 16 2022 00:04:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Whole Wheat Baguettes
 Categories: Breads
      Yield: 16 Servings
 
      1 pk Active dry yeast
      2 tb Light or dark brown sugar
        pn Ground ginger
  1 1/4 c  Warm water (105ºF-115ºF)
  1 1/2 ts Salt
  1 1/2 c  Bread flour
  1 1/2 c  Whole wheat flour
           Cornmeal for dusting baking
           - sheet
 
  In large bowl, dissolve yeast, brown sugar, and ginger in
  warm water. Let stand 5 minutes until yeast foams. Add salt
  and bread flour; beat well. Stir in whole wheat flour to
  make a stiff dough. Turn out onto lightly floured board and
  kneed 10 minutes or until dough is springy, smooth and
  satiny. Wash bowl, grease it, and add dough to bowl; turn
  over to grease top. Let rise in a warm place until doubled
  in bulk, about 1 hour.
  
  Lightly oil or grease a 14" x 17" baking sheet and sprinkle
  with cornmeal; set aside. Punch down the dough. Divide in
  half and, on a lightly floured surface, shape into long
  loaves, rolling each piece first into a 5" x 12" rectangle,
  then rolling each up along the long side to make a long,
  narrow loaf. Pinch ends to seal.
  
  Place loaves, seam side down, on prepared baking sheet. Make
  4-5 slashes across each loaf with sharp knife or razor
  blade. Let rise until doubled, about 45 minutes. Brush each
  loaf with water and sprinkle with whole wheat flour. Bake in
  a preheated 400ºF/205ºC oven for 15-20 minutes, until loaves
  are browned and crisp; remove to a wire rack to cool
  completely.
  
  Makes 2 loaves; serves 16.
  
  From: http://www.recipesource.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... Don't waste a lie if the truth will work.

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