Surrender Bread

If you’ve read my previous posts, you realize me and bread are mortal enemies. Bread hates me, and I hate bread. Well, I LOVE bread. My body hates bread but more importantly I hate MAKING bread. And bread does NOT like me. It doesn’t like coming out right for me. It wishes me dead.

But I battle the beta cell killing diabetic poison thing almost every week and hope and pray for mercy. I have a bread machine because, damnit, I paid a lot for it and it WILL come through!

I found a recipe in my file box for French Baguettes. It required ONLY the dough cycle on the machine. AHA! I can try to do the hybrid thing, that way if it fails I will have TWO things to blame: The oven AND the bread machine!

My bread machine actually has a preheat function so I don’t have to worry about precise temperatures. Score.

The weird thing about this recipe was it didn’t call for a second rise. That’s really weird. Maybe I wrote it down wrong. I dunno. So, being that this is the first time I tried this recipe, I’m going to do it like the recipe says. Next time, I’ll try a second rise.

So, first, grab the water. Cause the bread machine book thingee tells me I have to add the liquid ingredients first.

Now I add the dry stuff.

This is how it looks before I turn it on.

Now I flip it to the dough cycle. Which kneads it and gives it a first rise.

Don’t let the simplicity fool you. Bread is a moody, evil bitch. And I’m done being fooled by simple recipes when all I ever get is freakin’ door stops.

So anyway, it’s set for 2 hours. So I go and proceed to do some knitting or some other such thing to keep my nervous mind off the probably going to fail dough that I’ll have to bake.

Once it’s done, you gotta roll it into wands. Normally, this is where you’d have a second rise but, as I said before, recipe doesn’t call for it.

It said to cut slits in the top, which I did.  It also said to spray it with some water or put a pan of water in the oven to make it crunch. No. That’s too much work for something that I was pretty certain was going to be disappointing. I’ve learned my lesson when it comes to the yeast beast. I refuse to put too much heart and soul into the bread unless I know it’s gonna come out.

And of course, I forgot to take a picture of the finished product. Sorry.

But I can tell you it actually came out good. Was it super light and fluffy? No. But it wasn’t super dense either. It was good enough that all try baguettes were eaten at dinner. So this is something I’m going to try again, perhaps this time with a second rise and with the water misty thing.

*squints eyes* Make no mistake. I still don’t trust bread. I still think it’s out to get me. I still think that at any time, at any place, it’s going to fail on me. Fool me once, shame on you….Fool me twice….

———-

French Baguettes

1 cup water

1/2 tsp salt

2 tsp yeast

1 1/2 tsp sugar

3 cups of bread flour

Use dough cycle on your machine and add ingredients as called for in your bread machine instruction book.

Remove dough, divide into 2 or 3 pieces. Roll into skinny wands. Place on baking sheet coated with cornmeal. Slash top with 3 diagonal cuts.

Place in 450 preheated oven. Bake 12-15 minutes depending on thickness.

When done, they should be deep brown and sound hollow.

Place water in the bottom of a pan in the oven or spray with mist of water for a crunchy crust.

Advertisements

3 thoughts on “Surrender Bread

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s