ad info

 
CNN.com   food > recipes  
    Editions | myCNN | Video | Audio | Headline News Brief | Feedback  

 

  Search
 
 

 
FOOD
TOP STORIES

A low-fat standby

Yogurt: Got culture?

Super shrimp for a Super Bowl barbecue

Ask the baker: About pies, bread and chocolate

(MORE)

TOP STORIES

More than 1,700 killed in India quake; fear of aftershocks spreads

U.S. stocks mixed

After respite, California power supply close to running on empty

Ashcroft supporters combat accusations of discrimination

(MORE)

MARKETS
4:30pm ET, 4/16
144.70
8257.60
3.71
1394.72
10.90
879.91
 


WORLD

U.S.

POLITICS

LAW

TECHNOLOGY

ENTERTAINMENT

HEALTH

TRAVEL

ARTS & STYLE



(MORE HEADLINES)
*
 
CNN Websites
Networks image


Banh Mi

graphic

(Siagon Baguette)

April 28, 2000
Web posted at: 5:52 p.m. EDT (2152 GMT)

Ingredients:
  • 2 1/4 teaspoons active dry yeast
  • 1 tablespoon sugar
  • 1 cup all-purpose flour
  • 1 cup rice flour
  • 1 teaspoon salt
  • 2 tablespoons butter, melted

To prepare: Place the yeast, 1 cup lukewarm water, and sugar in the bowl of a mixer with a dough hook. Sift together the all-purpose flour, rice flour and salt in a separate bowl.

Starting the mixer at the lowest speed, add the butter to the yeast, then gradually add the dry ingredients and beat until well combined, about 3 minutes. Increase the speed to medium and continue beating the dough until it is smooth and comes away from the sides of the mixing bowl easily. Put the dough on a lightly floured surface, cover with plastic wrap, and allow to rise (double in volume), 45 minutes to 1 hour.

Punch down the dough and knead it for about 2 minutes. Separate into 2 portions and shape each into an 8-inch-long baguette. (The dough may be sticky and hard to handle at this point. Do not overwork it, just gently shape it.) Cover loosely with plastic wrap and allow to rise a second time, about 45 minutes. Meanwhile, place a baking stone on a rack set in the middle of the oven and pre-heaat the oven to 400 degrees Fahrenheit.

With a sharp knife blade or a clean razor blade, make 1 slit lengthwise or three diagonal slits along the top of each baguette. With the help of a wooden pastry paddle, carefully slide 2 baguettes onto the baking stone and bake until golden, 20 to 25 minutes. To test for doneness, tap the underside of a loaf. If it sounds hollow and the exterior is crisp, then it is done. Remove from the oven and allow to cool before handling.



RELATED STORIES:
Books capture style and substance of Vietnamese cuisine
April 28, 2000

RELATED SITES:
Simon and Schuster

Note: Pages will open in a new browser window
External sites are not endorsed by CNN Interactive.
 Search   

Back to the top   © 2001 Cable News Network. All Rights Reserved.
Terms under which this service is provided to you.
Read our privacy guidelines.