by Heather Schmitt-Gonzalez / Friday, May 16, 2014
Wild Rice and Onion Baguettes
Initially I planned to turn the dough into rolls and add them to my Easter bread basket. But that meal came and went in the blink of an eye. And I forgot. So, on to Plan B (which had not yet been thought out).
I toyed with making a boule or a sandwich loaf until I remembered my lonely baguette pan. I think it's been in the same spot for so long that I don't really see it anymore. Do you know what I mean? My eyes just sort of graze over it like it's part of the woodwork. Somehow I managed to actually see it, and then I knew my decision was clear. I needed baguettes.
I'm actually really happy that I decided to go in this direction. The dough made 3 lovely sized loaves, though they were slightly larger than a "true" baguette. But there were no Baguette Police around, so I got away with it. And really, it's only one in name and appearance, as the texture and crumb were not what comes to mind when you think baguette.
I kept a baguette, gave one to our neighbors, and sent one to work with the husband. We ate ours in two sittings. Once with spaghetti, and once (crisped) with scrambled eggs. Our neighbors said that they heated up some Marinara and tore through half a baguette immediately. At work, it was passed around and devoured with morning "family meal".
I deem them a success - thanks Karen!
- 650-765 g (5-6 cups) unbleached bread flour
- 2-1/4 teaspoons (17 g) kosher or sea salt
- 1 tablespoons (9 g) instant yeast
- 1 cup (160 g) cooked wild rice
- 1/4 cup (49 g) brown sugar
- 1-1/2 cups (scant 350 ml) lukewarm water (110° F)
- 1/2 cup (118 ml) lukewarm buttermilk or any other milk (110° F)
- 1/4 cup (26 g) chopped dried onions
- Bake My Day - Karen
- blog from OUR kitchen - Elizabeth
- Bread Experience - Cathy
- Feeding my Enthusiasms - Pat/Elle
- girlichef - Heather
- Life's a Feast - Jamie
- Living in the Kitchen with Puppies - Natashya
- Lucullian Delights - Ilva
- My Diverse Kitchen - Aparna
- My Kitchen In Half Cups - Tanna
- Notitie Van Lien - Lien
- Thyme for Cooking - Katie (Bitchin’ Bread Baking Babe Bibliothécaire)
The Bread Baking Buddies are: YOU!
So which Babe is the hosting kitchen this month? That would be Karen at Bake My Day, if you'd like to join in, simply make Wild Rice and Onion Bread (yes, you may adapt) - and then send Karen your link (info in her announcement post). Submissions are due by May 29th. Once you've posted, you'll receive a Buddy badge for baking along. I hope you'll join us this month!
Michiana-based food, drink, and travel writer with a fondness for garlic, freshly baked bread, stinky cheese, single malt Scotch, and Mexican food—who believes that immersing herself in different cultures one bite at a time is the best path to enlightenment.