Emprimir
Correo Electrónico
Add a photoRaciónes: 1
Ingredientes
- 1 x Yeast, dry, envelope
- 1 c. Water, hot (105-115 )
- 5 1/2 c. All purpose flour
- 1/4 c. Extra virgin olive oil
- 4 tsp Basil, crumbled dry
- 1/4 tsp Sage, crumbled dry
- 1/2 c. Dry white wine
- 1 3/4 tsp Salt
- 1/4 tsp Pepper, freshly grnd
- 1/2 c. Water, hot (105-115 )
Direcciones
- (Makes 2 baguettes.) Sprinkle yeast over 1 c. water in bowl of heavy-duty electric mixer; stir to dissolve. Let stand 5 min. Thoroughly fold in 1 1/2 c. flour. Sprinkle 1/2 c. flour over dough. Cover with towel. Let rise in hot draft-free area till doubled, about 1 1/2 hrs. Heat oil in heavy small skillet over low heat. Add in basil and sage and stir till aromatic, about 1 minute. Cold. Blend 1 c. flour, oil mix, wine, salt and pepper into dough, using dough hook. Slowly add in remaining 1/2 c. water. Stir in 2 1/2 c. flour 1/2 c. at a time. Knead dough in mixer till smooth and resilient, about 10 min, adding more all purpose flour if sticky. Grease large bowl. Add in dough, turning to coat entire surface.
- Cover bowl. Let dough rise in hot draft-free area till doubled, about 1 1/4 hrs. Grease two baking sheets. Punch dough down. Divide in half. Form each piece into 14-inch-long loaf. Place on prepared sheets, seam side down. Let rise in hot draft-free area till almost doubled, about 1 hour.
- Preheat oven to 400 . Slash tops of loaves with sharp knife. Bake till breads sound hollow when tapped on bottom, about 50 min. Cold on wire racks before serving.
