Baguette - recipe
Baguette - very popular in many countries of the world kind of bread originally of French origin. Frames are made of yeast dough, it is a long thin loaf of crispy soft inside. By the end of the day is usually stale baguette, traditionally its most often, not cut with a knife, but break his hands.
Currently hlebovypekayuschie companies offer customers baguette bread in a wide range. However, we are not always aware of what ingredients and how to knead the dough for these products. Well, it's not terrible: delicious baguette, you can bake your own at home, study the recipe, will please their home and guests wonderful fresh pastries.
Crispy garlic baguette made of wheat flour - home recipe
- Wheat flour - 2 cups, or a little more;
- water - 1 cup;
- cream liquid milk natural - 2 tbsp. spoons;
- . Dry yeast - 1 tsp;
- . Sugar - 1 tsp;
- salt - 1 pinch;
- Garlic - 2 cloves;
- sesame seed ;
- a slice of lard (for lubrication).
Peeled garlic selling through the press and put in a glass with a little salted water for 20 minutes - let brewed. Tune in a positive way, strain the infusion of garlic, add the sugar, 2 tbsp. tablespoons flour, pitch the yeast, volem cream and mix thoroughly. Let this brew in the heat for 20 minutes, then when she comes, knead the dough, add the sifted flour. It will not hurt to add to the dough and 1 tbsp. spoonful of grape brandy.
Knead the dough thoroughly, but not for long (possible with a mixer) and put in the heat for 30 minutes - and rasstoyatsya approach. Punch the dough by hand and repeat the cycle. After the second obminaniya promeshivaniya and baguettes can be formed.
Preheat the oven beforehand.
Dough making thin round loaves. The length should be such that the products fit on staff
Fresh crispy baguette with a spicy aroma of garlic is well served with homemade butter , fruit jam, jam or marmalade. You can serve tea, coffee or hot chocolate - get a delicious breakfast or lunch. In principle, a baguette and fit to other dishes: meat, fish, soups, mushrooms and vegetables.