Sunday, April 25, 2010
'French' bread a la KitchenAid
The results are invariably good and reliably so. The bread can be baked either in a loaf format or it can be rolled to look a bit more like the real thing. Of course I have no illusions about this being anything like a proper baguette-style loaf. Some may differ but I think you only get those in France. Preferably Paris. To get a nice crust I spritz some water mist into the oven just before I slide in the baking stone or the bread pan, or both as was the case today. Instead of the tablespoon of butter called for in the original recipe, I nowadays use a tablespoon of olive oil. And instead of glazing the bread with the traditional egg-white wash, I simply spray the top with some Pam, 5 minutes before it comes out of the oven. This is best eaten fresh, tastes wonderful with a light smear of Marmite and toasts exceptionally well after a couple of days or so. Who loves it even more than we do? Our two Boxers. I swear they can detect the sound of a bread knife being picked up in this household.