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Whole Wheat Baguette

Whole Wheat Baguette

by Pam on October 2, 2012

If you read my blog then you know I am intimidated by yeast.  There, I’ve said it, baking bread scares me.  It has been awhile since I last made bread and I had a craving for a baguette and a pot of soup  for dinner. I pulled out my trusty bread machine and grabbed the ingredients to make a whole wheat baguette.  I let the bread machine do the work and crossed my fingers that it would turn out.  After the bread machine was done with it’s part I rolled up the dough and let it rise… so far so good.  It was looking like I would succeed and I was so excited!  I then carefully brushed it with an egg wash and all was well until I tried to cut slits into the top… the problem was the knife I chose was not sharp enough so my poor little baguette deflated a bit. Note to self:  SHARPEN KNIVES!  I was so bummed!  I decided to proceed and bake it to see how it would turn out.  Thankfully, it rose a little while baking and it turned out just fine.   The kids slathered slices of the baguette with butter for their after school snack and LOVED it.  They didn’t care that it wasn’t as full as it was supposed to be. Instead of making a pot of soup I decided I was done cooking for the day and we headed out to dinner – I didn’t want to push my luck.

Place the water, salt, white sugar, flours, and yeast into a bread machine pan in that order. Turn the bread machine to the dough setting and push start.

Once the dough cycle has completed (mine lasts 1 1/2 hours). Deflate the dough and turn it out onto a lightly floured surface. Roll the dough into a rectangle then fold in half and seal the seam firmly with the side of your hand. Roll up dough jelly roll style very tightly and pinch the seam closed really well. Place the loaf onto a silpat mat that has been sprinkled with cornmeal. Cover with a cloth and let rise, until doubled in size, about 40 minutes.

Preheat the oven to 375 degrees.  Combine the egg with the water and beat until thoroughly mixed. Brush the egg mixture on the top of the loaf. Carefully slice three diagonal slits across the loaf with a very sharp knife. Place the silpat mat onto a baking sheet.

Place into the oven and bake for 17-22 minutes, or until golden brown. Remove from the oven and let it cool on a rack before slicing and serving.

Print[1]



Whole Wheat Baguette




Yield: 1 loaf

Prep Time: 1 hour 30 minute

Cook Time: 15 minutes

Total Time: 1 hour 45 minutes



Ingredients:

1/2 cup of warm water
1/2 tsp salt
1 1/2 tsp white sugar
3/4 cup of whole wheat flour
1/2 cup of all purpose flour
3/4 tsp bread machine yeast
Corn meal
1 egg + 2 tsp water, mixed

Directions:

Place the water, salt, white sugar, flours, and yeast into a bread machine pan in that order. Turn the bread machine to the dough setting and push start.

Once the dough cycle has completed (mine lasts 1 1/2 hours). Deflate the dough and turn it out onto a lightly floured surface. Roll the dough into a rectangle then fold in half and seal the seam firmly with the side of your hand. Roll up dough jelly roll style very tightly and pinch the seam closed really well. Place the loaf onto a silpat mat that has been sprinkled with cornmeal. Cover with a cloth and let rise, until doubled in size, about 40 minutes.

Preheat the oven to 375 degrees. Combine the egg with the water and beat until thoroughly mixed. Brush the egg mixture on the top of the loaf. Carefully slice three diagonal slits across the loaf with a very sharp knife. Place the silpat mat onto a baking sheet.

Place into the oven and bake for 17-22 minutes, or until golden brown. Remove from the oven and let it cool on a rack before slicing and serving.



Recipe and photos by For the Love of Cooking.net

References

  1. ^ Print Recipe (www.gordon-ramsay-recipe.com)

Homemade Croutons

Healthier homemade croutons made with whole grain bread, Italian seasoning and shredded parmesan cheese. These are so simple to make, with ingredients you probably already have on hand.

I love how the grains in the bread add a nutty texture to the croutons, so much better than white bread!

Once baked you can keep them in a ziplock bag to use for salads or soups (I love croutons in my split pea soup[1]!) Be sure to use shredded Parmesan cheese so it sticks to the croutons when baked in the oven.

For this side salad, I chopped up some tomatoes, cucumbers, red onion and romaine lettuce, and tossed it with my red wine tomato vinaigrette[2].

Homemade Croutons
gordon-ramsay-recipe.com
Servings: 16 • Serving Size: 1/4 cup • Old Points: 0 pts • Points+: 1 pts
Calories: 28.5 • Fat: 6.5 g • Protein: 2 g • Carb: 5 g • Fiber: 0.9 g • Sugar: 0.7 g
Sodium: 47 mg (without salt)

Ingredients:

  • olive oil spray (I used my mister)
  • 6 slices 100% whole grain bread (I used Pepperidge Farm 15 grain)*
  • 1 tsp garlic powder
  • sea salt, to taste
  • 3-4 tsp dried Italian seasoning (or dried parsley)
  • 1/4 cup shredded Parmesan cheese
  • fresh black pepper, to taste

Directions:

Preheat over to 300°F. Spray a cookie sheet with cooking spray.

Remove the crust and cut the bread into small cubes.

Combine the garlic powder, salt and Italian seasoning in a medium bowl.

Spread the bread cubes on prepared cookie sheet in a single layer. Spray the top with more oil to coat and top with half of the seasoning and half of the shredded cheese; season with black pepper then bake for 14 minutes or until dry, crispy, and golden brown.

Turn the croutons over, spray a little more oil and sprinkle with remaining seasoning, black pepper and shredded cheese; bake for an additional 15 minutes until done. Store croutons in air-tight container or ziplock bag. Makes 4 cups. Enjoy!

*This should be about 5 1/2 oz after the crust is removed, before baking. This was calculated as such.

References

  1. ^ split pea soup (www.gordon-ramsay-recipe.com)
  2. ^ red wine tomato vinaigrette (www.gordon-ramsay-recipe.com)

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Banana maple French toast

Print Page

  • Serves: 4

  • Prep time: 10 mins

  • Cooking time: 5 mins

  • Total time: 15 mins

  • Skill level: Easy peasy

  • Costs: Cheap as chips

Thick slices of bread dipped in a cinnamon spiced batter, fried in butter until golden and served with a delicious warm chocolate-flavoured maple syrup this is the ultimate sweet treat for breakfast or brunch. Use a chunky farmhouse loaf and make sure the slices are quite thick – if they’re too thin the bread will soak up too much of the batter and go a bit mushy. Slices of sweetened brioche bread can be used instead of white bread but omit the sugar from the batter. For a lighter dish serve the toast with natural yoghurt instead of chocolate syrup.

Ingredients

  • 2 eggs
  • 150ml milk
  • 25g caster sugar
  • 1tsp ground cinnamon
  • 25g butter
  • 4 thick slices white bread
  • 6tbsp maple syrup
  • 50g plain chocolate, grated
  • 2 bananas, peeled and sliced

That’s goodtoknow

Scatter over a handful of blueberries, raspberries or sliced strawberries instead of the sliced bananas, if liked.

Method

  1. Place the eggs and milk in a bowl and whisk together thoroughly. Whisk in the sugar and cinnamon.
  2. Dip the slices of bread in the egg mixture making sure they are completely coated. Heat a large knob of butter in a heavy-based frying pan until foaming and add the soaked bread slices. Fry for 1-2mins on each side until golden brown.
  3. Meanwhile, place the maple syrup and chocolate in a small and heat gently, stirring, until the chocolate has melted into the syrup.
  4. Serve the French toast topped with the sliced bananas and drizzled with the warm chocolate syrup.

By Nichola Palmer

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