Currant-Walnut Baguettes recipe


5/5 - 0 Total votes

Servings: 2
Prep time: None None
Cooking time: None None

Ingredients

1 : Loaf (0-oz) Italian or

-French : -French bread

3 : tb Olive oil

1 : ts Oregano

1/2 : ts Minced garlic

8 : oz Ground beef or sausage

3/4 : c Prepared spaghetti sauce;

-divided : -divided

Salt : Salt and pepper

1 : c Shredded Mozzarella cheese

1 : tb Oarmesan cheese

1 : pk Active Dry Yeast; OR

1 : tb Active Dry Yeast; Bulk

1/4 : c Water; Warm, 110-115 Deg. F.

1 : c Cottage Cheese; *

1 : tb Sugar

1 : /4 ts Salt

1 : Egg; Lg.

2 : 1/4 c Unbleached Flour; Unsifted,*

1 : tb Butter; Room Temperature

1 : c Cheddar; Sharp, Grated

1 : c Flour

1 : c Corn Meal

1 : ts Salt

2 : tb Sugar

1 : tb Baking Powder

1 : Egg, lightly beaten

1 : c Milk

1/4 : c Cooking Oil

1 : c Brown rice flour +

Directions

0: This earty brown bread, shaped into long thin baguettes and densely packed with raisins and walnuts, is virtually impossible to stop eating

1: Renee first tasted a similar bread at the two-starred Michel Rostang in Paris

2: She likes to serve it with hearty soups, such as cream of pumpkin or squash, with curried chicken salad or cream cheese spreads, and, of course, with fruit and cheese

3: Bread as good as this is worth the work

4: Directions: =========== Dissolve the yeast and honey in 1/4 cup warm water and let stand until foamy, about 10 minutes

5: In a food processor fitted with a plastic dough blade, combine the flours and salt

6: Process about 30 seconds

7: Add the walnuts and process an additional 15 seconds

8: With the machine running, pour the yeast mixture through the feed tube

9: With the machine running, slowly add 1 cup water through feed tube

10: Process until the dough clears the sides of the bowl and is no longer dry, about 1 minute additional

11: Turn out onto a lightly floured board and knead in the currants and raisins for about 5 minutes

12: Coat a large bowl with butter

13: Transfer the dough to the bowl, turning to coat the top with butter

14: Cover with plastic wrap and a towel and set aside to rise in a warm place, until the dough is doubled in bulk, about 1 to 1-1/2 hours

15: Turn the dough out onto a lightly floured board

16: Punch down to remove air bubbles and divide the dough into two equal parts

17: Roll each part into a 6 x 15-inch sheet

18: Roll the sheets into long cylinders, pinching the edges to seal

19: Transfer the cylinders, seam side down, to a buttered baking sheet or two baguette pans

20: Cover with plastic wrap and a towel and set aside to rise until the dough is almost doubled, about 45 minutes

21: Preheat oven to 425

22: Brush the loaves with the beaten egg and slash each with a sharp knife several times along the diagonal

23: Bake for 30 to 40 minutes, until loaves are well browned

24: Yields 2 loaves Source: Renee Carisio of Ma Cuisine : The Ma Cuisine Cooking School Cookbook : by Linda Lloyd, Toni Mindling Schulman, Patrick Terrail and : Helene Siegel Typed for you by Karen Mintzias From Gemini's MASSIVE MealMaster collection at www

25: synapse

26: com/~gemini







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