Baguettes start in bread machine

Posted Feb 23, 2012 By Pat Trew

EMC Lifestyle -If you've ever bought a cookbook for bread machines, you'll know that there are lots of recipes that don't use the machine for the entire bread-making process.

While it starts in the machine, once the dough is ready, it's taken out of the machine, shaped, then baked in the oven. These are the recipes that are fun to make.

If you've never worked with dough before, the baguette is a great way to start.

This simple shaped loaf is really just a long, thin version of french bread.

All you have to do once you take the dough out of the bread machine is roll it, let it rise, then bake it.

This recipe for cinnamon raisin baguettes is easy to make.

The finished loaves have the chewy texture of a french loaf with the wonderful flavour of cinnamon and raisins.

The recipe makes two loaves, and you can freeze one.

CINNAMON RAISIN BAGUETTES

1 cup water

1 tbsp. sugar

1 tsp. salt

3/4 tsp. cinnamon

2 3/4 cups flour

1 1/2 tsp. bread machine yeast

3/4 cup raisins

1 egg yolk

2 tbsp. water

Place the water, sugar, salt, cinnamon, flour and yeast in the bread machine in the order given. It's important that the cinnamon doesn't touch the yeast, because it can prevent the yeast from working properly.

Start the bread machine on the dough cycle.

Add the raisins when the machine beeps for the addition of ingredients, or during the second kneading if your machine has no indicator.

When the dough cycle has finished, turn it out on a lightly floured surface. Pat the dough down, and cut it into two pieces. Set one portion aside.

Take the other portion and roll it back and forth on a lightly-floured surface, shaping it into a loaf about 12 inches long and about two inches high. Try to keep it the same thickness throughout.

Set this loaf on a greased baking sheet, leaving room beside it for the next one. With a sharp knife, make three or four diagonal cuts in the top of the loaf about 1/4-inch deep.

Repeat the shaping and cutting with the second portion of dough, then set it on the baking sheet too.

Cover the loaves with a damp tea towel, and let them rise for about 30 minutes, or until they have doubled in height. Once the dough has risen, remove the cloth.

Stir the egg yolk and water in a small cup, mixing them well, then brush each loaf with this egg glaze.

Bake at 375 F for 20 to 25 minutes. Serve warm, or cool on a rack before freezing.

Makes two loaves.