Tag: Baguette

Stuffed baguette: how to prepare it in three variations – Italian Cuisine


Or how to make a great impression at the table by serving a spectacular and tasty appetizer in a few simple steps

What we propose in this article is a starter very clever that can be prepared in many ways starting from one baguette.
The baguette, or it loaf, is the protagonist of this very versatile recipe that you can modify with the ingredients you prefer.
What we want to achieve is one stuffed baguette without being cut in half.

The choice of bread

The most important thing to do is to choose the right type of bread: a baguette not too crunchy on the outside, absolutely fresh from the day and soft. This step is very important because the baguette will have to be cut only at both ends, emptied in the center to remove the crumb and then stuffed with a soft and creamy filling. Above all, it must not break!
Once full, rests wrapped in foil in the refrigerator until ready to be served in slices.
The great thing about these slices is that they will have an outer bread frame and the filling concentrated only in the center.

stuffed-baguette

How to make the baguette filled with tuna: the recipe

Proceed to empty the baguette as already explained.
Gently remove the crumb so as not to break the outer crust.
Separately mix 200 g of tuna in oil, 100 g of spreadable cheese, 50 g of pitted green olives, 50 g of pitted black olives and 50 g of mixed pickles.
Also add a part of the crumb to make the filling more compact and then stuff the baguette with the help of a spoon first from one end towards the center and then from the other end towards the center.
Wrap everything with aluminum foil or cling film and leave in the refrigerator to rest for about an hour.
Cut the baguette into slices thick enough otherwise they could break and place them on a serving tray as if they were canapés. Decorate them with capers, if you like them.

Vegetable version

If you don't want to use tuna or cold cuts, you can mix it with the cheese grilled vegetables and if you want a softer filling replace the spreadable cheese with the mascarpone cheese.
For a lighter version opt for the ricotta cheese.

Stuffed baguette sweet version

This is a easy dessert, perfect to prepare even a little in advance and with very few ingredients.
We suggest a filling with ricotta, chocolate chips and candied fruit, always with the addition of a little bread crumbs.
But you can also choose a greedy variant based on mascarpone and Nutella, or one at the fruit which is prepared by mixing spreadable cheese, mascarpone or ricotta with sugar, or honey, and red fruits.

Stuffed loaf

If you love the idea of ​​stuffed bread as an appetizer, you can also try it with classic loaf, stuffed, but then heated in the oven.
With a serrated knife cut the surface without reaching the base and drawing a grid.
Put inside the cuts cheeses and cold cuts and then bake at 200 ° for 10 minutesjust long enough to melt the cheese.
The stuffed loaf should be placed in the center of the table to be consumed directly with the hands by all the diners.

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Whole Wheat Baguette

Whole Wheat Baguette

by Pam on October 2, 2012

If you read my blog then you know I am intimidated by yeast.  There, I’ve said it, baking bread scares me.  It has been awhile since I last made bread and I had a craving for a baguette and a pot of soup  for dinner. I pulled out my trusty bread machine and grabbed the ingredients to make a whole wheat baguette.  I let the bread machine do the work and crossed my fingers that it would turn out.  After the bread machine was done with it’s part I rolled up the dough and let it rise… so far so good.  It was looking like I would succeed and I was so excited!  I then carefully brushed it with an egg wash and all was well until I tried to cut slits into the top… the problem was the knife I chose was not sharp enough so my poor little baguette deflated a bit. Note to self:  SHARPEN KNIVES!  I was so bummed!  I decided to proceed and bake it to see how it would turn out.  Thankfully, it rose a little while baking and it turned out just fine.   The kids slathered slices of the baguette with butter for their after school snack and LOVED it.  They didn’t care that it wasn’t as full as it was supposed to be. Instead of making a pot of soup I decided I was done cooking for the day and we headed out to dinner – I didn’t want to push my luck.

Place the water, salt, white sugar, flours, and yeast into a bread machine pan in that order. Turn the bread machine to the dough setting and push start.

Once the dough cycle has completed (mine lasts 1 1/2 hours). Deflate the dough and turn it out onto a lightly floured surface. Roll the dough into a rectangle then fold in half and seal the seam firmly with the side of your hand. Roll up dough jelly roll style very tightly and pinch the seam closed really well. Place the loaf onto a silpat mat that has been sprinkled with cornmeal. Cover with a cloth and let rise, until doubled in size, about 40 minutes.

Preheat the oven to 375 degrees.  Combine the egg with the water and beat until thoroughly mixed. Brush the egg mixture on the top of the loaf. Carefully slice three diagonal slits across the loaf with a very sharp knife. Place the silpat mat onto a baking sheet.

Place into the oven and bake for 17-22 minutes, or until golden brown. Remove from the oven and let it cool on a rack before slicing and serving.

Print[1]



Whole Wheat Baguette




Yield: 1 loaf

Prep Time: 1 hour 30 minute

Cook Time: 15 minutes

Total Time: 1 hour 45 minutes



Ingredients:

1/2 cup of warm water
1/2 tsp salt
1 1/2 tsp white sugar
3/4 cup of whole wheat flour
1/2 cup of all purpose flour
3/4 tsp bread machine yeast
Corn meal
1 egg + 2 tsp water, mixed

Directions:

Place the water, salt, white sugar, flours, and yeast into a bread machine pan in that order. Turn the bread machine to the dough setting and push start.

Once the dough cycle has completed (mine lasts 1 1/2 hours). Deflate the dough and turn it out onto a lightly floured surface. Roll the dough into a rectangle then fold in half and seal the seam firmly with the side of your hand. Roll up dough jelly roll style very tightly and pinch the seam closed really well. Place the loaf onto a silpat mat that has been sprinkled with cornmeal. Cover with a cloth and let rise, until doubled in size, about 40 minutes.

Preheat the oven to 375 degrees. Combine the egg with the water and beat until thoroughly mixed. Brush the egg mixture on the top of the loaf. Carefully slice three diagonal slits across the loaf with a very sharp knife. Place the silpat mat onto a baking sheet.

Place into the oven and bake for 17-22 minutes, or until golden brown. Remove from the oven and let it cool on a rack before slicing and serving.



Recipe and photos by For the Love of Cooking.net

References

  1. ^ Print Recipe (www.gordon-ramsay-recipe.com)

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