1 karen mintzias
1 package yeast
1 1/2 tbsp honey
1 1/4 cup warm water
1 1/2 cup bread flour
1 1/2 cup whole wheat flour
1 tsp salt
3/4 cup walnut halves
3/4 cup currants
1/4 cup golden raisins
1 butter, for coating bowl
1 egg, beaten, for glaze
A Recipe for
Currant-Walnut Baguettes
The most remarkable thing about my mother is that for 30 years she served nothing but leftovers. The original meal has never been found. |
| Calvin Trillin |
Food Tip |
In America we eat, collectively, with a glum urge for food to fill us. We are ignorant of flavour. We are as a nation taste-blind. |
| a nation taste-blind. M.F.K. Fisher |
This Recipe for Currant-Walnut Baguettes is one of thousands in the Recipes-to-go Bread Cookbook.
No man in the world has more courage than the man who can stop after eating one peanut. |
| Channing Pollock |
If you enjoy this Currant-Walnut Baguettes Recipe - you should enjoy the recipe collections you can find on the websites below:
Food Tip |
Nothing would be more tiresome than eating and drinking if God had not made them a pleasure as well as a necessity. |
| Voltaire |
This is a recipe for Currant-Walnut Baguettes from the recipe cookbook of Recipes-to-go (Bread)
No man is lonely eating spaghetti; it requires so much attention. |
| Christopher Morley |
As the days grow short, some faces grow long. But not mine. Every autumn, when the wind turns cold and darkness comes early, I am suddenly happy. It's time to start making soup again. |
| Leslie Newman |
Fish, to taste right, must swim three times - in water, in butter, and in wine. |
| Polish Proverb |
Food Tip |
Cooking is like love. It should be entered into with abandon or not at all. |
| Harriet van Horne |
Never eat more than you can lift. |
| Miss Piggy |
This earty brown bread, shaped into long thin baguettes and densely
packed with raisins and walnuts, is virtually impossible to stop
eating. Renee first tasted a similar bread at the two-starred Michel
Rostang in Paris. She likes to serve it with hearty soups, such as
cream of pumpkin or squash, with curried chicken salad or cream
cheese spreads, and, of course, with fruit and cheese. Bread as good
as this is worth the work.
Directions: =========== Dissolve the yeast and honey in 1/4 cup warm
water and let stand until foamy, about
10 minutes.
In a food processor fitted with a plastic dough blade, combine the
flours and salt. Process about 30 seconds. Add the walnuts and
process an additional 15 seconds. With the machine running, pour the
yeast mixture through the feed tube.
With the machine running, slowly add 1 cup water through feed tube.
Process until the dough clears the sides of the bowl and is no longer
dry, about 1 minute additional.
Turn out onto a lightly floured board and knead in the currants and
raisins for about 5 minutes.
Coat a large bowl with butter. Transfer the dough to the bowl,
turning to coat the top with butter. Cover with plastic wrap and a
towel and set aside to rise in a warm place, until the dough is
doubled in bulk, about 1 to 1-1/2 hours.
Turn the dough out onto a lightly floured board. Punch down to remove
air bubbles and divide the dough into two equal parts. Roll each part
into a 6 x 15-inch sheet. Roll the sheets into long cylinders,
pinching the edges to seal. Transfer the cylinders, seam side down,
to a buttered baking sheet or two baguette pans. Cover with plastic
wrap and a towel and set aside to rise until the dough is almost
doubled, about 45 minutes.
Preheat oven to 425.
Brush the loaves with the beaten egg and slash each with a sharp knife
several times along the diagonal. Bake for 30 to 40 minutes, until
loaves are well browned.
Yields 2 loaves
Source: Renee Carisio of Ma Cuisine
: The Ma Cuisine Cooking School Cookbook
: by Linda Lloyd, Toni Mindling Schulman, Patrick Terrail and
: Helene Siegel
Typed for you by Karen Mintzias
Serves: 2
Currant-Walnut Baguettes Recipe brought to you by Recipes To-Go