Baguette is the name for long French or Italian bread.
The Basic Recipe (double for two loaves)
Add the ingredients to the bread machine pan in order listed. Process in the bread machine until the dough ball is smooth and elastic. The cycle does not have to finish because machine-kneaded dough is stiffer than that which is hand-kneaded. For the same reason you can skip the first rise. Note that the ratio of water to flour is ⅜. Oil the baguette pan. Divide the dough in half if two loaves. Shape dough on floured or oiled surface. If shaping on oiled surface oil your hands as well. Place shaped loaves on baguette pan and allow to rise until doubled in a warm place (≈ 80°F). When risen, place in 450°F oven for 15 minutes. After 15 minutes, lower heat to 350°F and bake for another 15-20 minutes until brown and crusty.
1.5lb Italian Baguette
Allow biga to ferment 8 hour to 2 days. Make bread, subtracting the biga ingredients a nd adding the soured biga in its place. Manage the total amount of yeast by the knowledge that yeast doubles in quantity every eight hours at proofing temperature (≈ 80°F). A little extra will not hurt.
Ex. 1.5lb baguette with above biga
Beat egg white mixture with fork attempting the break down the clump until it just foams. Brush the mixture on the bread when it has about 10-15 minutes left to cook. Double the egg mixture if necessary for two loaves.
Roast meat ahead. Sauté onion and celery in drippings. Add enough liquid to pot to puree onion and celery and do so. Chop meat into ¼” cubes and add to pureed vegetables. Add and maintain more liquid, and cook with bay leaves until meat falls apart. When meat is soft add all remaining ingredients except corn. Add corn when beans are done and cook 10 more minutes. Add tomato paste and white bean puree. Adjust sugar-vinegar balance to taste. Cook until flavors meld, adjusting liquid as necessary. Recipe somewhat overflows an eight quart pot.
Zest entire lemon and freeze excess for another use. Blend marinade ingredients with hand blender in its cup. Add to roast in 1 gallon bag and marinate in refrigerator.
Mexican sauce is set at a 50%
concentration to help measure into recipes.
Blend all ingredients in a quart jar with hand blender. This amount of vinegar and salt will preserve the peppers.
Seeking a use for sour
orange juice I recently
purchased, I improvised this recipe from similar ones on the web
substituting dried cilantro and canned tomatoes. I proportioned
the recipe for a half can of tomatoes because it is very hot. The
sour orange juice
used is unrelated to ordinary orange juice and may be found in the
Mexican section of your grocer.
Chop onions and mash in bowl with orange juice and
cilantro. Press juice out of canned diced tomatoes with lid and
add half to salsa. Mix and dip with tortillas.
Grind allspice berry through pepper mill and grind black pepper after it to force through the remainder. Add the rest of the spices and mix into pork with hands.
Blend all ingredients with hand blender.
Some ingredients added to taste and measures are estimates*. Sauce is good. It left chicken with mild heat.
Sautee in 1/3-1/2 c olive oil:
Savory meat combination: sausage, chicken with bacon, etc.
2 onions, chopped
Chicken stock (or bouillon) to desired
Add in order of decreasing cooking time:
1 qt tomatoes
Any additional vegetables you like: summer squash, zucchini, winter squash, asparagus, green beans, green peas, mushrooms, etc.
Italian bean soup can be made by substituting more beans for optional vegetables.
Thicken with tomato paste if desired.
Cook until all vegetable are desired doneness (about 30-45 mins). Serve with parmesan cheese.
Add to bread machine in order listed and process through regular bread cycle.
Combine yogurt and orange juice to make 1¼ cup liquid. Add ingredients to bread machine in order listed and process through regular bread cycle. The resulting bread is subtle and delicious, and excellent with apricot jam.
Add all of the ingredients up
to sugar to the bread machine and begin cycle. If there is a rest
period between the mixing and the kneading cycles, reach into the pan
and pull any unincorporated flour from the sides into the dough
ball. When dough has formed into a ball add the salt, butter, and
cranberries. Allow bread cycle to run to completion.