Quick Baguette

This is one of our favorite quick and easy breads to have with dinner!! It make 2 loafs easily. It would be yummy with your favorite garlic butter!

I found this recipe from Frosted bake shop blog - if you want pictures of each step go here http://frostedbakeshop.blogspot.com/2010/02/baguette.html

Baguette

1 1/2 cups warm water

1 1/2 Tbs. (2 packages) dry yeast

2 tsp. sugar

3 1/4 cups flour

2 tsp. salt

Pre-heat oven to 450 degrees. In a small bowl mix 1/2 cup of the water with the yeast and 1 tsp. of sugar. Mix it well and cover with a cloth.

In a large mixing bowl combine the flour, salt and 1 tsp. sugar. When it is mixed well, add the yeast mixture. Gradually add the rest of the water. Mix until the dough becomes a smooth ball.

Remove from the bowl and knead the dough, cut in half and then shape into 2 baguettes. Take a knife and core down the middle - that makes it authentic! You can see, mine aren't too fancy.

Cover and let it rise for 30 minutes.

Put water in a cookie sheet and put it on the bottom rack of the oven. Bake the bread for 15 minutes. Half way through, brush the bread with butter.

You could try it with wheat flour also. Enjoy!

Whole Wheat Pizza Dough

I love this pizza dough...I think it's a lot better if you use freshly ground wheat (I like the white wheat better than red) instead of the stuff you buy at the store. I think this recipe usually makes 2 pizzas...

1 t. brown sugar
1.5 cups warm water
1 T. yeast
1 T. olive oil
1 t. salt
3-3.25 c. whole wheat flour
1 t. garlic powder
1.5 t. Italian seasoning
1.5 t. dried basil

-Dissolve sugar in water. Add yeast. Let proof till frothy.
-Add oil and salt, then flour
-Knead 8-10 minutes (preferably in a Kitchen Aid or Bosch mixer)
-Turn dough out into an oiled bowl and let raise 1 hour
-Punch dough down, divide in 2, let rise 45 minutes (this rise is optional...I think it makes it taste better, though)
-Roll out (I like to roll it out either on corn meal, or coat my oiled pan with corn meal to make the dough a little chewier), place on oiled pan (at this point you can let it rise again for 10-30 minutes if you like a softer crust, or don't bother if you like a thinner crust)
-Bake at 425 for 10 minutes, remove from oven, top with desired toppings, and bake another 10-15 minutes till toppings are cooked to desired done-ness.