Here's another recipe from a recent newspaper article on bread baking.
Kathleen
* Exported from MasterCook *
Tomato Wheat Baguettes With Garlic And Rosemary
Recipe By : Beatrice Ojakangas, Star Tribune 3/18/99
Serving Size : 1 Preparation Time :0:00
Categories : Breads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup tomato juice -- room temperature
1/4 teaspoon salt
1 1/2 teaspoons extra-virgin olive oil
1 1/2 teaspoons dried rosemary
1 1/2 teaspoons minced garlic
3/4 cup whole wheat flour
2 1/4 cups bread flour
1/3 cup chopped sun-dried tomatoes
1 1/2 teaspoons rapid-rising or active dry yeast
Makes 2 baguettes.
If you bake this bread on the French Bread cycle in your bread machine, you
won't have baguettes, but you will have lots of crunchy crust. Loaves
baked on a baking sheet instead of on tiles will not have a classic crunchy
crust, but they'll still be delicious.
To mix the dough in the bread machine: Pour the tomato juice into the pan.
In the order listed, add the salt, olive oil, dried rosemary, garlic,
tomatoes, whole wheat and bread flours. Make an indentation in the dry
ingredients and add the yeast.
If ONLY mixing the dough: Select the Dough setting on bread machine, and
press Start. (Then read on to "For either method.")
If mixing AND baking dough in bread machine: Select the Basic or French
Bread cycle, set the crust on Medium or Dark, and press Start.
For either method: If the dough is wet and sticky, add more flour, 1
tablespoon at a time, until the dough is smooth yet soft to the touch. If
the dough is not soft to the touch but is very firm, add 1 teaspoon of
water at a time, until the dough is smooth yet soft to the touch. The
machine will stop when the dough is ready to shape and bake.
To shape for oven baking: Turn the dough out onto a lightly floured board;
punch it down. Divide the dough into 2 parts, and shape each into a long
baguette.
To bake on baking tiles: Leave the loaves, with the smooth side up, on the
floured board, and let rise in a warm place until almost doubled, 45
minutes. Place baking tiles or a pizza tile on the top rack in the oven,
and place a heavy, shallow pan on the bottom rack. Preheat the oven to 450
degrees.
Using a sharp knife or a razor, slash the loaves; place the loaves onto the
preheated tiles. Immediately pour 1 cup water into the pan on the bottom
rack. Bake 15 to 20 minutes, until the loaf is golden. Remove from the
oven and cool on a wire rack.
To bake in a pan: Lightly grease a baking pan. Place the loaves, with the
smooth side up, into the pan. Cover and let rise in a warm place until
almost doubled, 45 minutes. Preheat the oven to 375 degrees.
Using a sharp knife or a razor, slash the top of the loaves, and brush them
with water. Bake 25 to 30 minutes, until the loaves are golden. Remove
from the oven and cool on a wire rack.
Nutrition information per serving:
Calories 80, Carbohydrates 16 g, Protein 3 g, Fat 1 g, including sat. fat
0 g, Cholesterol 0 mg Sodium 92 mg, Calcium 8 mg, Dietary fiber 1 g,
Diabetic exchanges per 1/20 serving: 1 bread/ starch exch.
Published Thursday, March 18, 1999
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