Recipe of the day

Wheat Bread Recipes

Ingredients

3 cups high gluten flour (King Arthur will work)
1 1/2 tsp salt
1 tablespoon whole wheat flour
1 tablespoon soft butter
1 tablespoon dry active yeast
1 tablespoon honey
1 cup + necessary warm (not hot) water

Directions
1.Pour yeast into warm water, add honey, stir gently to blend. Set aside out of drafts for 5 minutes.

2.Mound your flour into a bowl, then create a hollow in the center. Pour your salt along the edges of
the bowl. Dump your wheat flour into the bowl. Toss the butter in wherever makes you happy.
you created, using a fork to blend the liquid into the flour. When blended into a ball, more or less, pour
out on a floured surface and knead, knead, knead, When your dough is smooth and has the same give
as the tip of your nose when you press it (both the nose, and the dough.) Cover with a length of thick muslin
(buy a yard at any fabric store,) and leave to rise.

4.When your dough has doubled, punch it down, recover, and leave to rise. When your dough has doubled
again, take a cleaver and slice it into 3 fairly equal sections. Here's the part that helps you get the flaky
baguette crust:

5. Flour your hands well. Take one of your dough balls and flatten it a bit, then yank hard, pulling one side over
the other. Fold the lip inside, then flatten your dough and start again. Do this three or four times, pat your mini
-loaf to even out the shape, then put it aside. Repeat the process with your other two mini-loaves. Cover all of
them with your floured muslin and leave to rise until they double.

6.While you wait for them to double, pre-heat your oven to 425 degrees. If you have a baking stone, put it in the
cold oven and start the pre-heat. (If you don't have a baking stone, the baguette pan above will do, and if you
have neither, you can put your loaves on a cold cookie sheet before you put them in the oven. Still, recommend
the baking stone.)

7.When the loaves have doubled, they go in the oven. If you're using the baking stone, scatter a handful of cornmeal
on it to prevent stickage, then jerk your loaves onto the hot stone.

8.If you prefer a tenderer crust, brush them with beaten egg. Use a razor blade to score the top, then throw a half a
cup of water in the bottom of the oven, quickly closing the door to keep the steam inside.