* Exported from MasterCook *
Bread, Hazelnut Golden Raisin Baguettes
Recipe By :King Arthur Flour Co.
Serving Size : 18 Preparation Time :0:00
Categories : Bread-Bakers Mailing List Fruit
Low Fat Nuts
Posted Stand Mixer
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Sponge
1 cupUnbleached All-Purpose Flour -- or Organic
French-Style Flour (120g)
1/4 cup rye flour -- (28g) (white, medium, or
pumpernickel) or 100% White Whole Wheat Flour
1 1/4 cups water -- (283g)
1/4 teaspoon instant yeast
Dough
all of the sponge
2 cupsUnbleached All-Purpose Flour -- or Organic
French-Style Flour (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
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 to 24 mins
TOTAL: 18:43
SERVING SIZE: 2 slices, 48g
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.
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 temperature. Freeze for
up to a month.
Tips: To bake baguettes in our Emile Henry baguette baker, divide the
dough into three pieces after its first rise. Shape each piece into a
13" log. Place the logs into the lightly greased wells of the baker,
cover with the lid, and let the baguettes rise until very puffy,
about 60 minutes. Preheat the oven to 450F. Just before baking,
remove the lid of the baker, slash the tops of the baguettes several
times, and spritz with water. Return the lid to the baker. Bake the
baguettes for 20 minutes. Remove the lid of the baker, and bake for
an additional 5 to 10 minutes, until deep golden brown. Remove from
the oven and turn the baguettes out onto a rack to cool.
Cal 140, Fat 4.5g, Carb 22g, Sod 160mg, Fiber 1g, Pro 4g
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 : 2019 - 1016