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January 1, 2010

French Onion Soup!

(Page 43) Is a great success! The Beouf Bourguignon is in the oven, the house smells fantastic!
A glass of wine, a slice of swiss cheese and a piece of homemade wheat, yum.


  1. If you keep this up, I will have to get the book.


  2. C'mon Tammy!
    You already have the best ingredients possible! :)

  3. It looks delicious. So does the whole wheat bread.

    I am baking and baking and looking for that perfect bread, especially whole wheat. I made potato bread yesterday, but in fairness to the recipe just exchanged l cup of unbleached for l cup whole wheat flour. DH loves the soft texture of it.

    Would you mind sharing your bread recipe ?

  4. Sure! It is from The Bread Baker's Apprentice (p271).
    The day before you want to make bread mix together the soaker and poolish:
    1 C coarse ground grains (I use oats)
    1.5 C buttermilk
    1.5 C whole wheat flour
    1/4 tsp yeast
    Let sit covered overnight.

    The next day mix the soaker and the following ingredients:
    2 C whole wheat flour
    1.3 tsp salt
    1 tsp yeast
    2 TBS honey
    1 TBS oil or melted butter
    1 large beaten egg
    Optional--add flax seeds, poppy seeds, sunflower seeds, etc (1-2 C)

    Mix in bowl until a dough forms a ball, add more flour or a bit of water if needed.
    Sprinkle flour (I use white for this) on the counter and transfer the dough to the counter. Knead for 15 minutes until dough is elastic and tacky but not sticky, add flour as needed.
    Transfer dough back to a bowl with oil in the bottom, roll the dough ball so all sides are covered. Cover bowl and allow to stand in a warm place for 2 hours or until double in size.
    Divide and shape dough into 2 loaves or 40 rolls, etc. Line the baking pan with parchment paper and a smidge of cornmeal spread out. Allow the loaves/rolls/baguettes to rise for 90 minutes.
    Bake in preheated oven (350F): 15-20 min for rolls, 30+ min for loaves or baguettes. Test the internal temperature with a meat probe (should be between 180-195 and bread should sound hollow when thumped).
    Remove from pan to cooling rack for at least one hour before slicing.

    This recipe double well, and is good with a brush of egg white before baking.