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Speaking of Bread...

Curtis | Nov 2, 200502:52 PM

Unfortunately, I ate all my baguettes, so I will post pictures of my other bread endeavours in the future.

After consulting the board, I decided to try the french bread recipe again using the called-for mix of All purpose and Hard flour.

This time, I got noticably better results, with the first batch being light, airy (although still not as airy and beautiful as Mr. A Fish Called Wanda's loaves) with a beautiful brown crust (although the ears on Mr. A Fish Called Wanda's breads are simply works of art). Using the Bread Baker's Apprentice's recipe for french bread (although I added a few more tablespoons of water to the mix than suggested), I accidentally doubled the salt amount in the second mixture, and that, coupled with lack of available time forced me to bake my bread before the pre-bake rising was completed, giving me a denser and noticably saltier second set.

Using the second batch, I made the following sandwich for a friend of mine, who declared it being "delicious", not to mention that a squirrel attacked me in the park for the last piece of the sandwich...

Baguette, sliced along its length
Basil, barely wilted in extra virgin olive oil
Montreal Smoked meat, thin slices
Emmenthal Cheese, thin slices
Asian Pear slices, thin
tomato slices, thin
Honey Mustard spread (2 part grainy mustard to 3 parts honey)

Place a few leaves of basic on the bottom of sandwich, proceed with about 4 layers of the smoked meat. Then add cheese, pear slices, and tomato (1 layer each). Finally spread the honey mustard on the top slice of bread and sandwich. Eat.

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