- : - G. Granaroli XBRG76A
- : - MM:MK VMXV03A
2 : c Water
1 : c Pitted prunes
1 : c Dried appricots
2 : md Red pears, cored and sliced
1/4 : c Sugar
1 : c Amaretto
1 : ts Shredded lemon peel
1/2 : c Butter
2 : tb Molasses
2 : Eggs
1 : c Almonds, ground toasted
1/2 : ts Lemon rind; grated
1 : ts Almond extract
1/2 : c Amaretto liqueur
2 : c Pastry flour, whole wheat
1 : Sponge Cake
1/2 : c Hazelnuts
1/4 : c Amaretto
1/4 : c Light rum
1 : /3 c Whipping cream
1/3 : c Powdered sugar
1/3 : c Almonds; blanched,
- : - chopped, toasted
1 : oz Unsweetened chocolate;
- : - grated
1 : cn Condensed milk; sweetened
1 : /2 c Whipping cream
1 : c Amarreto
2/3 : c Vodka
1 : ts Vanilla extract
2 : tb Almond extract
3/4 : c Non-dairy creamer
1 : ts Almond extract
1 : ts Cinnamon
3/4 : c Powdered sugar
1 : pk Yellow cake mix
3 : oz Instant pudding mix
2 : Eggs
1 : /4 c Milk
1/4 : c Amaretto
1/4 : ts Nutmeg
2 : c All-purpose flour
1 : /2 ts Baking powder
1/2 : ts Baking soda
1/4 : ts Salt -
3/4 : c Butter or margarine
1 : /2 c Packed brown sugar
2 : Eggs
112 : c Buttermilk
1/4 : c Amaretto
1/3 : c Slivered almonds
Amaretto : Amaretto Butter Frosting
1/3 : c Amaretto
1 : tb Brown sugar
1 : qt Vanilla ice cream; softened
2 : Scoops vanilla ice cream
3/4 : oz Amaretto
1 : Maraschino cherry
6 : tb Amaretto
12 : sl French bread
4 : Eggs -- well beaten
Amaretto : Amaretto butter (see
Recipe) : Recipe)
1/2 : c Milk
Amaretto : Amaretto syrup (see recipe)
1 : sm Vanilla pudding
1 : c Milk
8 : oz Cool whip
1 : c Sour cream
1/4 : c Ammaretto
Fresh : Fresh fruit chunks or whole
-berries : -berries
1/4 : ts Amaretto
Chilled; : Chilled; sparkling mineral
-water : -water
0: Combine the yeast and the warm water in a small bowl and stir with a fork to dissolve the yeast
1: Let stand for 3 minutes
2: Combine the flours and salt in a large bowl
3: Pour the cool water and the yeast mixture over the flour, and mix with your fingers to form a shaggy mass
4: Move the dough to a lightly floured work surface and and resilient, but not too smooth at this point
5: Let the dough rest on the work surface for 20 minutes, covered with plastic wrap or a light towel
6: (This rest period is the autolyse
7: ) Knead the dough for 6 to 8 minutes
8: Don't overknead it: The dough should be smooth, stretchy, and resilient
9: Place the dough in a lightly oiled bowl, turn it in the bowl to coat with oil, and cover it with plastic wrap
10: Let rise at room temperature ( 75 to 77 degrees F) for 1 1/2 to 2 hours, or until nearly doubled in volume
11: Gently deflate the dough and fold it over itself in the bowl
12: Reshape it into a ball and cover with plastic wrap
13: Let it rise for 1 1/4 hours or until it has nearly doubled again
14: Gently deflate the dough again, reshape into a round, cover, and let rise for about 1 hour
15: Place the dough on a very lightly floured surface and divide it into 3 equal pieces (about 10 ounces each)
16: Gently stretch one piece into a rectangle, leaving some large bubbles in the dough
17: Fold the top third down and the bottom third up as if you were folding a business letter
18: Now form the loaf into a log by rolling the dough over from left to right and sealing the seam with the heel of your palm
19: Fold the dough over about 1/ 3 of the way each time, seal the length of the loaf, then repeat
20: You want to gently draw the skin tight over the surface of the baguette while leaving some air bubbles in the dough
21: Seal the seam, being careful not to tear the skin of the dough or deflate its airy structure
22: Set aside on the work surface to relax before elongating it, and repeat the shaping process with remaining pieces of dough
23: Now elongate each baguette, starting with the first one you shaped, by rolling it back and forth on the work surface
24: Begin with both hands over the center of the loaf and work them out to the ends until the loaf reaches the desired length
25: (Don't get carried away, or the baguettes won't fit in your oven!) Place the finished loaves on a peel or upside down baking sheet lined with parchment paper spring, resulting in loaves with a light, airy crumb and more flared cuts
26: Thirty minutes before baking, preheat the oven to 500 degrees F
27: Place a baking stone in the oven to preheat, and place an empty water pan directly under the stone
28: Use a very sharp razor blade or lame to make 3 to 5 slashes, depending on the length of your loaves, on the top of each baguette
29: The cuts should run from one end of the loaf to the other, rather than across it, and the blade should be held at a 30 degree angle to the loaf so that the cuts pop open in the oven
30: Be careful not to press down too hard, or you may deflate the loaves
31: Using a plant sprayer, mist the loaves
32: Gently slide the loaves onto the preheated stone, or place the baguette mold in the oven
33: Pour 1 cup of very hot water into the water pan and quickly close the oven door
34: After 1 minute, mist the loaves and oven walls 6 to 8 times and close the door
35: After 2 more minutes, spray the loaves and the oven walls again
36: Bake for 12 minutes, then lower the oven temperature to 400 degrees F and bake for 25 to 30 minutes longer until the loaves are golden brown and crisp
37: Move them to a rack to cool
38: Enjoy your baguettes still slightly warm with some soft, ripe French cheese and a glass of wine
39: Yield: 3 - 14 inch loaves
40: Note: If cake flour is not available, you can use the same amount of unbleached all-purpose flour, but cake flour will give the baguette a lighter texture
41: BAKERS' DOZEN AMY SCHERBER SHOW #BD1A55 Copyright, 1996, TV FOOD NETWORK, G
42: P
43: , All Rights Reserved Posted to Bakery-Shoppe Digest V1 #230 by Bill <thelma@pipeline
44: com> on Sep 11, 1997