French Baguettes

Posted by bettyboop50 April 29, 2001

1 cup water
2 1/2 cups bread flour
1 tablespoon granulated sugar
1 teaspoon salt
1 1/2 teaspoons bread machine yeast
1 egg yolk
1 tablespoon water

Preheat oven to 375 degrees F.

Measure carefully, and place 1 cup water, bread flour, sugar, salt, and yeast into bread machine pan in the order recommended by the machine’s manufacturer.
Select Dough/Manual cycle.

Place dough in a greased bowl, turning to coat all sides.
Cover. Let rise in a warm place for about 30 minutes, or until doubled in bulk.
Dough is ready if indentation remains when touched.

Punch down dough.
Roll into a 16- x 12-inch rectangle on a lightly floured surface.
Cut dough in half, creating two 8- x 12-inch rectangles.
Roll up each half of dough tightly, beginning at 12-inch side.
Roll gently back and forth to taper ends.

Place 3 inches apart on a greased cookie sheet.
Make 1/4-inch deep diagonal slashes across loaves every 2 inches, or make one lengthwise slash on each loaf.
Cover.
Let rise in a warm place for 30 to 40 minutes, or until doubled in bulk.

Mix egg yolk with 1 tablespoon water; brush over tops of loaves. Bake for 20 to 25 minutes, or until golden brown.

This recipe yields 2 baguettes.

Potato Salad

6 medium potatoes (2 pounds)
1 clove garlic, halved
1/4 teaspoon instant beef or chicken bouillon
1/3 cup hot water
1/3 cup dry white wine
Tarragon Dressing
3 tablespoons minced parsley

Heat 1 inch salted water to boiling.
Add potatoes.
Heat to boiling; reduce heat.
Cover and cook until tender, 30 to 35 minutes.
Drain and cool.

Rub 2-quart bowl with garlic; discard garlic.
Cut potatoes into 1/4-inch slices; place in bowl.
Dissolve bouillon in hot water; add wine.
Pour over potatoes.
Cover and refrigerate, stirring once or twice; drain.

Prepare Tarragon Dressing; gently toss with potatoes.
Sprinkle with parsley.
Garnish with tomato wedges and sliced cooked luncheon meat if desired.

Yields 4 to 6 servings.

Tarragon Dressing
3 tablespoons olive oil or vegetable oil
2 tablespoons tarragon vinegar
2 tablespoons minced chives
1 teaspoon salt
1 teaspoon dark prepared mustard
1/2 teaspoon dried tarragon leaves
1/8 teaspoon pepper

Shake all ingredients in tightly covered jar.

Creamy Custard Sauce with Fruit (Crème Anglaise aux Fruits)

Crème Anglaise is probably the most important sauce in French cooking.
It is the base for ice creams, bombes and Bavarians, and is the basis of many molds and custards.
By itself it is delicious spooned over plain cakes, pastries and fruit.

3 egg yolks, slightly beaten
3 to 4 tablespoons granulated sugar
Dash of salt
1 cup milk
1/2 teaspoon vanilla extract
2 to 3 cups assorted fresh fruit*

Mix egg yolks, sugar and salt in a heavy saucepan.
Stir in milk gradually.
Cook over low heat, stirring constantly, until mixture coats a metal spoon, 15 to 20 minutes.
Do not boil.
The custard sauce will thicken slightly as it cools.

Remove sauce from heat; stir in vanilla extract.
Place saucepan in cold water until sauce is cool.
Cover and refrigerate at least 2 hours but no longer than 24 hours.

Serve over fruit.

Yields 4 to 6 servings.

* Blueberries or raspberries and sliced peaches or strawberries and cubed pineapple