Stroke Survivor Recipes

SEARCH RECIPES

Keyword

Exact phrase

All words (AND)

Any word (OR)

CATEGORIES

	All Natural
	Appetizer
	Barbecue
	Beverage
	Bread
	Brunch
	Cake
	Christmas
	Cookie
	Crockpot
	Diabetic
	Gluten-free
	Healthy Living
	Juicer
	Low salt and Low fat
	Main Dish
	Organic
	Pampered Chef
	Pasta
	Potato
	Pureed
	Salads
	Sauces
	Sidedish
	Sweets
	Vegetarian

SUBSCRIBE RECIPES

Email Address

Subscribe

Unsubscribe

OUR SPONSORS

RECIPE

Baguettes (No Knead)

Photo Not Supplied

Course	Anytime
Cuisine	French
Dish Type	Bread
Occasion	Anytime
Brand Name Ingredient 1	--
Brand Name Ingredient 2	--
Brand Name Ingredient 3	--
Submitted By	lwisman

Category	Bread
Method	Bake
Time	20 + rising
Calories	--
Serves	--
Brand Name Ingredient 4	--
Brand Name Ingredient 5	--
Email	lwisman@strokenetwork.org

Add To Favorites	Post Comments
Email Recipe To A Friend	Print This Recipe

Ingredients :

1 1/2 cups lukewarm water

4 cups white flour
1/2 tablespoon salt
1/2 tablespoon yeast
3 tablespoons gluten (optional)

How to Prepare :

Place the water in large bowl.

Place dry ingredients in another bowl. Whisk together.

Add half the dry ingredients to the water. Stir to combine. Add the other half and mix until there are no wet spots.

Fold the dough over several times in the container. Cover and let rise two hours. Place in the refrigerator overnight or up to seven days.

Scoop out half the dough. (Put the other half back in the fridge for later.) Shape into a flat, slightly oval. Let rest 15 minutes.

Fold the dough in half lengthwise. Flatten edge with the heel of your hand. Fold in half again and flatten edge with the heel of your hand. Gently roll into a 15 inch loaf.

Place on a slightly greased baguette pan or on a parchment lined baking sheet. Let rise for 1 1/2 hours.

Preheat the oven to 450. Slash the loaf 3 or 4 times and spritz with water. Bake for 25 to 30 minutes or until golden brown.

Rate This Recipe (0)

Added on

23, Aug 2009

SPONSOR