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French Bread
Multiple rises and an overnight stay in the refrigerator
is what give this bread its complex flavor.
Active Time: 25 minutes Total Time: Overnight plus 4 hours 15 minutes
Makes 2 small baguettes (about 16 servings)
1¼ teaspoons active dry yeast
pinch granulated sugar
1 cup warm water (105–110˚F), divided
3 cups unbleached, all-purpose flour
1 teaspoon kosher salt
egg wash (1 large egg and 1 tablespoon water, whisked together)
1. In a measuring cup, dissolve the yeast and sugar in ¾ cup of the warm
water. Reserve the remaining ¼ cup. Let the yeast mixture stand 5 minutes,
or until foamy.
2. Put the flour and salt into the work bowl of a food processor fitted with the
dough or metal chopping blade and process for 10 seconds.
3. With the machine running, slowly add the liquid with the yeast through
the feed tube and process until a dough ball forms. Add reserved water
1 tablespoon at a time if dough is too dry. Continue processing 1 minute
to knead the dough. Shape the dough into a ball and put in a large bowl.
Cover the bowl tightly with plastic wrap and let the dough rise for 1 hour,
until doubled in size.
4. Punch down the dough, reshape into a ball and cover the bowl again with a
clean piece of plastic wrap. Let rise 1 hour.
5. Punch down the dough once more and cover again with a clean piece of
plastic wrap. Put the bowl in the refrigerator overnight.
6. The next day, remove the dough from the refrigerator and bring to room
temperature. Line the baking tray with a piece of parchment.
7. Gently punch down dough and divide in half. Press and roll each dough half
into baguette form, about 9 inches long. Put the loaves side by side on the
tray in the steam oven with the rack in the lower rack position.
Set to Steam at 100˚F for 25 minutes to proof.
8. Remove the tray from the oven and using a serrated knife cut three slits
across the top of each loaf, brush with egg wash and return to the oven.
Set to Bread at 400˚F for 30 minutes to bake the loaves, rotating the tray
halfway through.
9. Bread should be nicely browned and have an internal temperature between
200˚F and 207˚F. Remove bread from the oven and cool completely on a
wire rack before slicing.
Nutritional information per serving:
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Molasses Whole Wheat Rolls with Raisins and Pecans
These slightly sweet rolls are the perfect addition to your family’s bread basket.
Active Time: 40 minutes Total Time: 2 hours 25 minutes
Makes 12 rolls
½ cup whole milk
½ cup water
1½ tablespoons unsalted butter
2 tablespoons molasses
2¼ teaspoons active dry yeast
2 cups whole wheat flour
1¾ cups bread flour
1 teaspoon kosher salt
½ cup golden raisins
½ cup pecans, chopped
egg wash (1 large egg and 1 tablespoon water, whisked together)