Snow and Whole Wheat Baguettes

After a long day on the ski slopes yesterday, all I wanted was a hot shower and some warm, crusty bread.

20120123-211628.jpg

This recipe isn’t all that exciting, but it can be combined with so many other recipes. The possibilities are endless. I’ll be sharing some of my favorite combinations later this week. But then again, warm, crusty bread is sometimes best eaten plain and fresh from the oven.

Whole Wheat Baguette
Ingredients:
1 1/4 c. Warm Water
1 T. Active Dry Yeast
2 t. Sugar
3 c. Whole Wheat Flour (I used half whole wheat and half whole wheat pastry flour)
1 t. Salt

True story: When I was making these, I accidentally added a cup and a half of water. (..oops) I ended up adding extra flour and they were still delicious. Crisis averted.

What I’m really trying to say: you might have to play around a little bit to get the right consistency. If you end up with a sticky mess, add a little more flour. Whole wheat flour also tends to absorb more liquid.

Also: I’m sure you could have figured that out, but I do crazy things like setting toaster ovens on fire and shouldn’t be allowed in a kitchen in the first place.

1. Combine warm water, yeast, and sugar in large bowl. Let stand for 5 minutes.
2. Add flour and salt. Knead dough for 10-15 minutes.
3. Set covered dough in a warm place to rise for 2-5 hours.
4. Punch down and allow dough to rise again, until doubled in size.
5. Preheat oven to 400 degrees and place a pan of water in oven.
6. Knead and divide dough into 4 even pieces.
7. Form mini loaves into desired shape and place on greased baking sheet.
8. Dust loaves with flour and bake for 20-25 minutes.
9. Enjoy!

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s