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Bread Machine Baguettes

 

Baguette is the name for long French or Italian bread.

¼½¾⅓⅔⅛⅜⅝⅞

The Basic Recipe (double for two loaves)

 

1.2lb

1.35lb

1.5lb

baguette

¾ tsp

1 tsp

1 tsp

salt

1½ tbsp

2 tbsp

2 tbsp

olive oil

1 c

1⅛ c

1¼ c

water

2⅔ c

3 c

3⅓ c

bread flour

1¼ tsp

1½ tsp

1½ tsp

bread machine yeast

1½ tbsp

2 tbsp

2 tbsp

sugar

 

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.

Options:

  1. Leave out the sugar.  Bread will rise slower with better flavor.
  2. Maximize water content.  Bread will have best possible Italian texture.  Add extra water a little at a time as long as dough will accept.  The right amount of water will result in a good soft dough ball with slight batter tracks in the bottom of the bread machine pan.  Delay adding salt and olive oil until 5 minutes from end of dough cycle because the oil will prevent the absorption of the extra water.  If you do not want to make constant adjustments, this recipe with extra water seems to work well:

1.5lb Italian Baguette

1½ c

water (*note extra ¼c compared to above recipe)

3⅓ c

bread flour

1½ tsp

bread machine yeast

2 tbsp

sugar

1 tsp

salt

2 tbsp

olive oil
  1. Place a cup of water in a pan under the bread during the first 15 minutes of cooking.
  2. Prepare a sourdough biga beforehand to add flavor:

Biga

1 c

bread flour

⅜ c

total of milk with tsp yogurt or buttermilk for culture

¼ tsp

bread machine yeast

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

1 batch

biga

1 tsp

salt

2 tbsp

olive oil

⅞ c

water

2⅓ c

bread flour

1 tsp

bread machine yeast

2 tbsp

sugar
  1. For Italian Rye Bread substitute rye flour for ⅓ - ½ cup of the bread flour depending on the size of the loaf.  Italian Rye uses a smaller proportion of rye than the 30-50% of German Rye.  The suggested substitution is about 17% (or 1/6) in proportion.  If you use a biga as well you can substitute the rye into the biga or include it in the final preparation.  Some difference is claimed because yeast prefer rye to wheat.
  2. Baste with egg white for a crunchier crust:

 

Combine

1

egg white

1 tsp

water

 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.

 

Brunswick Stew

 

1 c

onion, chopped

1 c

celery, chopped

4 lb

roasted chicken

1 lb

roasted pork

2

small bay leaves

2 lb

baby lima beans

2 tbsp

Worcestershire sauce

1 tsp

hot paprika

2

anchos, reconstituted and pureed (you may substitute 4 tbsp sweet paprika)

2 cans

14oz diced tomatoes

5 tbsp

sugar

1 tbsp

molasses

3 tbsp

vinegar (accidentally spilled more, maybe total 5-6 tbsp, good balance)

1 tsp

chipotle sauce

2 lb

white corn

1

6oz. can tomato paste

2 c

white bean puree (12 oz beans pureed into 4 oz liquid)

 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.

 

Eastern North Carolina Barbecue Sauce

 

Full recipe

¼ recipe

ingredient

1 gal

1 qt

vinegar

1 pt

½ cup

lemon juice

2 lb

8 oz

brown sugar

1 cup

¼ cup

Texas Pete

1 tbsp

¾ tsp

black pepper

1 tbsp

¾ tsp

cayenne

1 tbsp

¾ tsp

red pepper flakes

 

 

Greek Marinade

 

1 tbsp

dried oregano

½ tsp

ground cumin seed

¼ tsp

lemon zest

2 tbsp

olive oil

¼ c

canola oil

juice

of one lemon

1 tbsp

white wine vinegar

4

garlic cloves

 

3 lb

 

beef roast

 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.

 

Habanero Sauce

 This authentic Mexican sauce is set at a 50% concentration to help measure into recipes.

1 lb

habanero peppers

2 c

vinegar

¼ c

salt

 Blend all ingredients in a quart jar with hand blender.  This amount of vinegar and salt will preserve the peppers.


Yucatan Habanero Salsa

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.

⅓ c
 chopped sweet onion
2 tbsp
 sour orange juice
(possible substitution: 2 tsp lemon juice and 4 tsp sweet orange juice)
½ tsp
 dried cilantro
1-3tsp
 habanero sauce (above) to taste
1/2 can
 diced tomatoes, drained.

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.



 

Italian Sweet`Sausage

 

1¼ lbs

ground pork

1-2

garlic cloves, minced

1¼ tsp

kosher salt

2 tsp

fennel seed

1 tsp

freshly ground black pepper

1 small

allspice berry

¼ rounded tsp

dried oregano

1 tbsp

paprika

3 tbsp

olive oil (if pork is lean)

 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.

 

Jerk Sauce

 

2 tbsp

olive oil

1 tbsp

lime juice

2 tbsp

habanera sauce

1 c

orange juice *

1/3 c

raisins *

½ c

onion *

1 tsp

thyme

½ tsp

black pepper

¼ tsp

mustard

¼ tsp

allspice

2 tbsp ~ ¼ c

molasses *

Blend all ingredients with hand blender.

Some ingredients added to taste and measures are estimates*.  Sauce is good.  It left chicken with mild heat.

 

Minestrone Soup (generalized recipe)

 

Sautee in 1/3-1/2 c olive oil:

Savory meat combination: sausage, chicken with bacon, etc.

2 onions, chopped
2 stalks celery, chopped
2 carrots, chopped
4 cloves garlic, finely minced

Add:

Chicken stock (or bouillon) to desired consistency.
1 bay leaf
any combination of basil, oregano, parsley, thyme, rosemary, sage and/or paprika.

 Add in order of decreasing cooking time:

1 qt tomatoes
1-2 cans white, kidney, garbanzo, and/or butter beans
1 c cabbage and/or mild leafy green
1/3-1/2 c orzo pasta (rice shaped)

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.

 

"No Liquid" Banana Bread

 

0.9 lb

1½ lb

 

½ tsp

1 tsp

salt

2 tbsp

3 tbsp

butter

2 tbsp+1 tsp

¼ c

honey

1 c

1⅔ c

mashed banana

1⅞ c

3⅛ c

bread flour

1 tbsp

2 tbsp

dry milk powder

1 tsp

2 tsp

yeast

¼ c

½ c

chopped nuts

Add to bread machine in order listed and process through regular bread cycle.

 

Orange Bread

 

4 tbsp

butter

¼ c

honey

1 tsp

salt

zest

of one orange

1 tbsp

plain yogurt

1¼ c - 1tbsp

orange juice

½ tsp

almond extract

3⅓ c

bread flour

2 tbsp

dry milk powder

1 tbsp

wheat gluten

2 tsp

yeast

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.

 

Orange-Cranberry Bread

 

2

jumbo eggs

¾ c

orange juice w/ a tbsp of buttermilk

½ tsp

almond extract

zest

of one orange

3 c

bread flour

2 tsp

yeast

½ c

sugar

1 tsp

salt

3 tbsp

butter

½ c

dried cranberries, chopped

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.

Document History
December 5, 2010  Added Yucatan Habanero Salsa.