Post by ozo on Jun 12, 2013 18:17:01 GMT -6
Makes 2 loaves.
4-1/2 to 5 cups all-purpose flour
1/3 cup instant nonfat dry milk powder
2 envelopes Fleischmann's® RapidRise Yeast
1-1/2 teaspoons salt
1-1/3 cups water
1/2 cup plain yogurt
3 tablespoons vegetable oil
Cornmeal
1 egg white, lightly beaten with 1 tablespoon water
[I also -lazy- just crack an egg into a small dish and dip my pastry brush into the 'white'
and brush it on.....then I can cook the egg [mcmuffin]
Directions
Combine 1-1/2 cups flour, milk powder, undissolved yeast, and salt in a large bowl. Heat water, yogurt, and 2 tablespoons oil until very warm (120° to 130°F); stir into flour mixture. Stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest on floured surface 10 minutes.
Divide dough in half. Shape each half into 5-inch ball. Place balls on large greased baking sheet sprinkled with cornmeal. Brush dough with remaining oil. Cover with plastic wrap, leaving room for dough to rise. Refrigerate 2 to 24 hours.[I also leave the dough as one piece,placed in an oiled [Olive] mixing bowl,roll it around to cover with the oil, cover, and refrigerate for a day....or when I want to bake it. Then I cut it in half. But the french 'rounds' are better if you let them rest...all ready to go, on the cookie sheet, as above.I usually only cut it [halved-quartered]afterwards when I am gonna make Baquettes, because you have to disturb the risen dough when you roll the dough out flat >before rolling it up<]
When ready to bake, remove from refrigerator. Uncover dough carefully. Let stand at room temperature 10 minutes. With sharp knife, make 4 or 5 diagonal slashes (1/4 inch deep) across top of each loaf. Brush with egg white mixture.
Bake at 400°F for 25 to 35 minutes or until done. Remove from baking sheet; let cool on wire racks.
To make baguettes: Divide dough in half. Roll each to 15 x 10-inch oval. Beginning at long side of each, roll up tightly as for jelly roll. Pinch seams and ends to seal. Taper ends by gently rolling back and forth. Place, seam sides down, on large greased baking sheet sprinkled with cornmeal. Cover and refrigerate as directed. When ready to bake, remove from refrigerator. Uncover dough carefully. Let stand at room temperature 10 minutes. With sharp knife, make 4 slashes (1/4 inch deep) in crisscross fashion across top of each loaf. Brush with egg white mixture and bake as directed.
Tip:
For french rolls, french loaves, baquettes.....
Check out the screen trough baking pans made especially for these. They really help the authentic flavor come forth. I will add a link for info on Loaf/Baquette trays.
www.amazon.com/s/?ie=UTF8&keywords=baguette+tray&tag=mh0b-20&index=aps&hvadid=1691624829&ref=pd_sl_59xk6cxiam_b
4-1/2 to 5 cups all-purpose flour
1/3 cup instant nonfat dry milk powder
2 envelopes Fleischmann's® RapidRise Yeast
1-1/2 teaspoons salt
1-1/3 cups water
1/2 cup plain yogurt
3 tablespoons vegetable oil
Cornmeal
1 egg white, lightly beaten with 1 tablespoon water
[I also -lazy- just crack an egg into a small dish and dip my pastry brush into the 'white'
and brush it on.....then I can cook the egg [mcmuffin]
Directions
Combine 1-1/2 cups flour, milk powder, undissolved yeast, and salt in a large bowl. Heat water, yogurt, and 2 tablespoons oil until very warm (120° to 130°F); stir into flour mixture. Stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest on floured surface 10 minutes.
Divide dough in half. Shape each half into 5-inch ball. Place balls on large greased baking sheet sprinkled with cornmeal. Brush dough with remaining oil. Cover with plastic wrap, leaving room for dough to rise. Refrigerate 2 to 24 hours.[I also leave the dough as one piece,placed in an oiled [Olive] mixing bowl,roll it around to cover with the oil, cover, and refrigerate for a day....or when I want to bake it. Then I cut it in half. But the french 'rounds' are better if you let them rest...all ready to go, on the cookie sheet, as above.I usually only cut it [halved-quartered]afterwards when I am gonna make Baquettes, because you have to disturb the risen dough when you roll the dough out flat >before rolling it up<]
When ready to bake, remove from refrigerator. Uncover dough carefully. Let stand at room temperature 10 minutes. With sharp knife, make 4 or 5 diagonal slashes (1/4 inch deep) across top of each loaf. Brush with egg white mixture.
Bake at 400°F for 25 to 35 minutes or until done. Remove from baking sheet; let cool on wire racks.
To make baguettes: Divide dough in half. Roll each to 15 x 10-inch oval. Beginning at long side of each, roll up tightly as for jelly roll. Pinch seams and ends to seal. Taper ends by gently rolling back and forth. Place, seam sides down, on large greased baking sheet sprinkled with cornmeal. Cover and refrigerate as directed. When ready to bake, remove from refrigerator. Uncover dough carefully. Let stand at room temperature 10 minutes. With sharp knife, make 4 slashes (1/4 inch deep) in crisscross fashion across top of each loaf. Brush with egg white mixture and bake as directed.
Tip:
For french rolls, french loaves, baquettes.....
Check out the screen trough baking pans made especially for these. They really help the authentic flavor come forth. I will add a link for info on Loaf/Baquette trays.
www.amazon.com/s/?ie=UTF8&keywords=baguette+tray&tag=mh0b-20&index=aps&hvadid=1691624829&ref=pd_sl_59xk6cxiam_b
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