Baking

I have been trying to have the kids bake thru out the week. Mostly its been breakfast stuff like the cinnamon buns a couple weeks ago, bread, bagels, biscuits or muffins. They both cook when I am busy, I have them help cook dinner, lunch, and alot of the time their own breakfasts.

When Ash and I have been gone for camp or youth conference Yguy cooks for his dad. But baking is something I had to teach myself and the fine art of it has been years in the making for me. Soon I will have them making cakes from scratch brownies are easy and they have done those, but I want them to know how to do these simple things when they are adults.

Monday, Yguy made bread and Ash made baguettes. The bread he has never made before but he did a great job. The baguettes I have never done before, French bread, yes, but I couldn't find my tried and true recipe so we used another and this one is our new tried and true. Nice and crusty on the outside and soft on the inside. They are those kind of breads you can tear off a piece to dip in your soup. Like I did on one of them to try. The recipe needs more salt though but still very good.

Baguettes

1 1/2 flour

1 T yeast

1 c warm water.

Mix this all together to make the sponge and let sit for an hour. Let it set longer for a sourer (is that a word) taste.

When the hour is up add a pinch of salt ( I will be adding more next time) start adding 1/2 cup flour at a time till you have a nice ball of dough. Knead till smooth about 10 minutes.

Let rise till double, after it rises form in long thin loaves, slash the dough with a sharp knife about every inch or so.

This is the very important part sprinkle or spray with water and let rise. I took out my basting brush and brushed water on. Heat oven to 475 and place a pan of water on bottom shelf. When dough has doubled place in oven, I brush more water on. Be careful of the hot steam when you open the oven.

Bake at 475 for 5 minutes, turn temp down to 450 and cook for 20 minutes or till golden. Take out and cool.

These loaves are very crusty and so good. I can't wait to have them with soup on cold nights this winter or to try them with wheat flour. Ash and Yguy both did wonderful jobs.

Have a Blessed Day..

Erika