little bag! I mean, baguette.
Posted by Celine on October 9, 2007
no bread machine involved, rejoice! although you can definitely make it in one if you prefer. set the machine on DOUGH if you dough. if you do.
for two smaller-than-usual baguettes, although you can definitely decide to make a bigger one by adjusting the baking time accordingly:
3/4 cup unsweetened soy milk [heated if stored in fridge, to about 100F]
2 T vegan margarine
1 cup whole wheat flour
1 cup bread flour
2 scant T vital wheat gluten
2 T light brown sugar, packed
1 t sea salt
1 1/2 t bread machine yeast
place all ingredients in a large bowl. start stirring with a wooden spoon. once it gets too tough, spill the contents on a clean surface and knead for about 8 minutes, until the dough is smooth and pliable.
lightly oil a large bowl, coat dough with oil. cover tightly and let rise in a warm, draft-free area for up to 90 minutes, until doubled in size.
prepare a cookie sheet with parchment paper or Silpat.
punch down dough. divide in two, shape into baguettes, placing them on prepared cookie sheet.
stir 1/2 cup hot water with 1 T baking soda, mixing well. apply on baguettes, making sure to mix soda mixture each time.
cover loosely with plastic wrap, let rise for another 40 minutes.
preheat oven to 375F. bake baguettes for 16 minutes or until golden brown and sounding hollow when bottom is tapped. let cool on a rack.
October 9, 2007 at 2:26 pm
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October 9, 2007 at 4:01 pm
Wow Celie,
What a gorgeous baguette…really looks professional! bet it tasted delish! Bravo for you….
You certainly are an eager beaver working through the night to offer so many yummies on your blog!
I will copy this one down to make, although it’s really got to go a long way to top your pumpkin bread… that one is really our favorite.
October 9, 2007 at 4:04 pm
Wow Celine,
What a gorgeous baguette…really looks professional! bet it tasted delish! Bravo for you….
You certainly are an eager beaver working through the night to offer so many yummies on your blog!
I will copy this one down to make, although it’s really got to go a long way to top your pumpkin bread… that one is really our favorite.
October 9, 2007 at 5:40 pm
thank you so much Chris!! ha, an eager beaver eh? nah, since my nights are basically my days it’s no different from when others bake their own goodies.
yeah that pumpkin bread is really a favorite over here too, along with the peanut butter one. both are usually gone within a day of being baked! shame on our tummies. :)
October 9, 2007 at 6:48 pm
J’aime des baguettes. Ceux-ci semblent délicieux, Celine!
How am I doing? ;0)
October 9, 2007 at 9:39 pm
Wow! Looks really professional (and really delicious). Thanks for the recipe.
October 10, 2007 at 3:09 am
Yay, no bread machine! Although I’ve been considering getting one because of all your bread recipes…
October 10, 2007 at 12:05 pm
Hey Celine,
What’s the difference between instant yeast and bread machine yeast? I don’t own a bread machine, so I’ll need to work it in my mixer and let it rise manually. Thanks for stopping by my blog, too! Looking forward to seeing how your PB cookies turn out.
d.
October 10, 2007 at 12:17 pm
Hi Deb!
you can absolutely use instant yeast instead of bread machine yeast, in the same quantity.
it would appear they’re basically all the same when called instant, quick rise, and bread machine yeast. the only one that’s different is obviously active dry yeast in the sense that it needs to rise twice, when a double rise is not entirely necessary with the more rapid ones.
I hope this answer your question! I obviously need more coffee and am not 100% eloquent yet. feel free to ask if you need any clarification.
Liz: you’re doing great! and I am not surprised!
you should go for it, A. I looooooooooooove kneading bread [I always have trouble making myself stop] but there’s definitely a great side to having bread dough rise in a perfect environment when the weather gets humid and cold, like it’s going to over here in a few months.
October 11, 2007 at 12:01 am
mmm, baguettes are so great! i wish i knew french. i’m in 4th year spanish.. haha.
October 11, 2007 at 11:00 am
Spanish is probably more useful in the States than French would be. except if you were to move to Montreal of course. ;p
October 13, 2007 at 3:20 pm
This recipe looks so good, I can’t wait to try it out! Hurrah for no bread machine! :)
October 14, 2007 at 9:10 am
Mmm, that looks SO good!
December 29, 2007 at 4:54 pm
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