Everyday French Breakfast Baguette And Jam With Chocolate Milk Recipes

Steps:

• In a small bowl dissolve yeast in 1/2 cup warm water.
• Stir with a fork.
• Set aside for 10 minutes.
• Combine the flour and salt.
• Add the yeast mixture, and stir in the remaining 1 1/2 cups water.
• Mix the dough until it is sticky enough to knead.
• On a lightly floured board, knead for 6 to 10 minutes; the dough should be sticky and smooth.
• Put the dough in a bowl, cover with a damp tea towel, and let rise at room temperature until doubled in volume, about 1 hour.
• Punch down the dough and divide into 4 pieces.
• Roll each into a ball and shape into a baguette.
• Transfer the loaves to a lightly greased baking sheet or baguette pan and let rise until nearly doubled.
• (I use 2 baking sheets, with 3 smaller loaves per sheet).
• Preheat the oven to 450 degrees.
• Brush the baguettes with the egg-water mixture.
• Score the loaves diagonally across the top with a sharp knife.
• Pour 2 cups of hot water into a pan and place in the preheated oven next to the baguettes to provide moisture.
• Bake the baguettes for 15 minutes, and then lower the temperature to 400 degrees and bake for 5 to 10 minutes more, until golden brown.
• Remove from the oven and cool on a rack before slicing.
• Occasionally I burn the bottom of the bread, in which case I scrape it off with a sharp serrated knife and it remains my secret!

Steps:

• Dissolve the yeast in 3/4 cup warm water.
• Place flour, salt, and wheat germ in the bowl of a food processor.
• Add the yeast and water mixture and pulse 5 times.
• Add the remaining water while turning the machine on and off.
• Process for 1 minute, until the dough comes off the sides of the bowl and forms a mass on the blade.
• Remove and knead by hand for 1 minute more.
• Place dough in a greased bowl, turn to coat, cover, and let rise 1 hour.
• Punch down and divide into 3 pieces.
• Shape each into a long narrow baguette and place on a baking sheet or in a baguette pan that has been sprinkled with cornmeal.
• Let rise 30 minutes, then slash before baking.
• Put a pan of hot water in the oven and preheat it to 400 degrees.
• Bake the bread for 30 minutes.
• Cool the loaves on a rack.
• These freeze well and can be reheated in a 375 degree oven for 5 minutes before serving.

Steps:

• Combine water and sugar in a mixing bowl, sprinkle in yeast and let stand for about 10 minutes, or until yeast is dissolved and creamy.
• Using electric mixer, gradually beat in 3 cups of the flour, skim milk powder and salt; beat until smooth, about 3 minutes.
• With wooden spoon, gradually stir in enough of the remaining flour to make a stiff dough.
• Turn out onto lightly floured surface and knead until smooth and elastic, about 10 minutes.
• Place in lightly greased bowl, turning to grease all over, cover with plastic wrap and let rise for 2 to 2 1/2 hours or until almost tripled in bulk.
• Punch down dough; cover and let rise for for 1 to 1 1/2 hours until doubled in bulk.
• Grease two heavy baking sheets or baguette pans and dust with cornmeal; set aside.
• Punch down dough; turn out onto floured surface and knead into a smooth ball. Divide dough into 4 equal pieces; roll each into a rope about 14 inches long. Place 2 ropes at least 4 inches apart on each prepared baking sheet.
• Dust tops with flour, cover with dry tea towel and let rise for about an hour, until doubled in bulk.
• 15 minutes before baking, place inverted baking sheet on middle rack of 425 oven. Place cake or pie plate on bottom rack.
• Just before baking only 2 baguettes at a time, pour 1 cup of water into pan. Using serrated knife, cut 3 long diagonal slashes about 1/4 inch deep inot each baguette.
• Place baking sheet with baguettes on inverted baking sheet and bake for 20-25 minutes or until golden brown and bottom sounds hollow when tapped.
• Remove to wire rack and let cool. Repeat with remaining baguettes.

Steps:

• If possible, buy a french stick that is part-baked so you can bake it at home for that truly fresh texture.
• Cut the french stick in half vertically, then halve each part horizontally.
• Spread a thin layer of butter over each piece of bread, then top with strawberry jam.
• Serve with a glass of chocolate milk, or if you want to have a really authentic breakfast, pour the chocolate milk into a bowl and dunk the bread and jam before savouring each bite!