* Exported from MasterCook *
Bread, Hazelnut Golden Raisin Baguettes
Recipe By :
Serving Size : 18 Preparation Time :0:00
Categories : Bread Bread-Bakers Mailing List
Fruit Grains
Hand Made Low Fat
Nuts Posted
Side Dish Snacks
Stand Mixer
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
SPONGE:
1 cup Unbleached All-Purpose Flour -- King Arthur preferred, (120g)
1/4 cup rye flour -- (28g) See note
1 1/4 cups water -- (283g)
1/4 teaspoon instant yeast
DOUGH:
all of the sponge
2 cups Unbleached All-Purpose Flour -- King Arthur, (241g)
1 1/4 teaspoons salt
1/2 teaspoon instant yeast
1 cup toasted, coarsely chopped hazelnuts -- (142g)
3/4 cup golden raisins -- (128g)
1 tablespoon fennel seeds -- lightly toasted (optional)
Note: white, medium, or pumpernickel rye or King Arthur 100% White
Whole Wheat Flour
These baguettes feature a blend of fruit, nuts, and the distinctive
licorice taste of fennel. Leave out the fennel if you like, but it
really does lend a mild but interesting flavor to these loaves.
PREP: 23 mins.
BAKE: 20 mins. to 24 mins.
TOTAL: 18 hrs 43 mins. to 18 hrs 47 mins.
To make the sponge: Mix together, cover, and set aside to rest for 12
to 24 hours at room temperature; the longer you let it sit, the more
of a tang your bread will have.
To make the dough: Mix and knead together the sponge, flour, salt,
and yeast for 8 to 10 minutes, until the dough becomes smooth and elastic.
Add the hazelnuts, raisins and fennel seeds, kneading until
everything is evenly incorporated.
Place in a greased bowl, cover, and allow to rise for 1 to 1 1/2
hours, until nearly doubled in bulk.
Gently deflate the dough, and divide it in half.
Form it into logs about 10" to 12" long, and place them on baking
sheets (or in a couche). Cover, and let rise for 1 hour.
If baking on a stone: Preheat the oven and stone for 30 minutes at 475F.
Just before placing the loaves in the oven, cut three or four
diagonal slices down the center of each, and spritz with water.
Place the loaves on the stone, then reduce the oven heat to 375F.
Bake the baguettes for 20 to 24 minutes, until they're medium brown.
If baking on sheet pans: Preheat the oven to 450F.
Prepare the baguettes for the oven as directed above, and bake for 10 minutes.
Reduce the oven heat to 375F and continue baking for an additional 10
to 12 minutes.
Store bread, well-wrapped, for 2 days at room te
S(Internet address):
"<https://www.kingarthurflour.com/recipes/hazelnut-golden-raisin-baguettes-recipe>"
Yield:
"2 loaves"
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Per Serving (excluding unknown items): 152 Calories; 5g Fat (29.8%
calories from fat); 4g Protein; 24g Carbohydrate; 2g Dietary Fiber;
0mg Cholesterol; 150mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean
Meat; 1/2 Fruit; 1 Fat.
NOTES : 2018 - 0115