Sunday, September 17, 2006

Bake It

We finally decided on veggie soup. Simple, delicious, and ideal for a chilly, 45-degree-evening. A few minced garlic cloves later, we realized the inevitable: no bread. Love bread. Adore bread. But honestly, the store-bought version -- while usually fresh -- is clearly not the same as a loaf pulled straight from the Viking oven.

A quick inspirational call to my sis, a few notes jotted on a sticky -- and the venerable Kitchen Aid had everything it needed to spin, knead and mold to its heart's content.

Here's how:

Mix the following: 1/2 teaspoon yeast, 1 cup flour, 1 cup luke-warm water. Leave alone for 15-30 minutes.

Next, add: 1 teaspoon yeast, 3/4 cup water, 1/2 teaspoon salt, 3 to 4 cups flour. Knead.

Cover with kitchen towl & allow to rise for 2-3 hours.

Divide dough into three equal parts. Form into baguette shapes. Place on cookie sheet. Use serrated knife to score. Cover with same towel for an additional 30 minutes, or so, depending how hungry you are. Dab loaves with water, place in 500-degree oven for 15-20 minutes, or until golden brown.

Serve -- with plenty of butter, obviously.

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