Batarde


These long, slender sticks are called pain ordinaire, or "everyday bread" in France. They are served freshly made with every course, from soup to dessert.

Ingredients
 
1 1/2 cups     water
1 1/2 tsp       salt
1 tbsp           granulated sugar
3 3/4 cups     all-purpose flour or bread flour
1 1/2 tsp       bread machine yeast
Preparation

1. Measure ingredients into baking pan in the order recommended by the manufacturer. Insert pan into the oven chamber. Select Dough Cycle

2. Pre-heat oven to 425*F. Remove dough to a lightly floured surface; cover with a large bowl and let rest for 10-15 minutes

3. Form dough into a 14-inch stick with a slightly flattened top, tapering at both ends. Place on baking sheet, then insert into pre-heated oven for 20-25 minutes, or until loaf sounds hollow when tapped on the bottom






TIP
Crisp with a spritz of water during baking. Baker over a pan of hot water


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