PATTI – VDRJ67A
1 Yeast; dry; envelope
1 c Water; warm (105-115~)
5 1/2 c All purpose flour
1/4 c Olive oil
4 ts Basil; crumbled dried
1/4 ts Sage; crumbled dried
1/2 c Dry white wine
1 3/4 ts Salt
1/4 ts Pepper; freshly ground
1/2 c Water; warm (105-115~)
(Makes 2 baguettes.) Sprinkle yeast over 1 cup water in bowl of heavy-duty
electric mixer; stir to dissolve. Let stand 5 minutes. Thoroughly mix in 1
1/2 cups flour. Sprinkle 1/2 cup flour over dough. Cover with towel. Let
rise in warm draft-free area until doubled, about 1 1/2 hours. Heat oil in
heavy small skillet over low heat. Add basil and sage and stir until
aromatic, about 1 minute. Cool. Blend 1 cup flour, oil mixture, wine, salt
and pepper into dough, using dough hook. Slowly add remaining 1/2 cup
water. Stir in 2 1/2 cups flour 1/2 cup at a time. Knead dough in mixer
until smooth and resilient, about 10 minutes, adding more all purpose flour
if sticky. Grease large bowl. Add dough, turning to coat entire surface.
Cover bowl. Let dough rise in warm draft-free area until doubled, about 1
1/4 hours. Grease two baking sheets. Punch dough down. Divide in half. Form
each piece into 14-inch-long loaf. Place on prepared sheets, seam side
down. Let rise in warm draft-free area until almost doubled, about 1 hour.
Preheat oven to 400~. Slash tops of loaves with sharp knife. Bake until
breads sound hollow when tapped on bottom, about 50 minutes. Cool on wire
racks before serving.
From
Yields
1 Servings