so what's the best recipe to make 3 baguettes in this pan?
1736295
The most reliable one I've found is https://simplygluten-free.com/blog/2011/11/gluten-free-french-bread-recipe-easy-easy-easy.html I didn't have Asian sweet rice handy so I used entirely Asian white rice flour with excellent results! Looked, acted, and tasted like a 'regular' baguette! This recipe is for TWO loaves of French Bread but I made three Baguettes and it worked out just fine, but it IS messy!
1736296
The French baguettes recipe out of Bread Winners by Mel London. Copyright 1979 published by Rodale Press
1736297
Don, There are a lot of recipes out there but the one that standouts is by Dan Leaders 4-hour baguettes. You can find it on the internet "Yeast breads.com" Food 52. I think you will find this one to be helpful. Good luck.Tony
1736298
I've been using a really simple recipe. 61/2 cups of flour, 3 cups of water, 1 1/2 TBS yeast, 1 1/2 TBS salt.... mix, let rise in a bowl.... shape into baguettes and let rise again. Make score marks in the top and then back at 350* for 35-40 minutes. I brush melted butter on the top when they're done. Good luck!
1736299
Don, There are a lot of recipe out there and I think I used most of them, I think this one is very good in that it only takes 4 hours, so here it is. This recipe is from Dan Leaders taken from the internet.
1736300
Start with the three cups recipe being 1/2 cup of whole wheat flour. The remaining you already know: 1 1/2ts of dry yeast, 1 ts o f fine salt and 1 1/3 cups of spring water. Maybe you'll need to adjust the water because the whole wheat flour absorbs more water.
1643640
I found the best is to use a 1 pound recipe. I like the double pan because I can make two different kinds fo bread at a time.
1449547
For best results use a different pan, I returned all 3 of mine there to small and stick to much, next do a 3 rise cycle with the last cycle in the pan. 40 min first rise in warm area, work the air out of dough and then 20 min rise cycle, work the air out then place in pan and 40 min rise, place in preheated oven @ 350deg for 40 min. Don't expect to get more than a 16 once loaf without major mushrooming.
1535143
Make sure you put the ingredients in the bread pan in the order they are listed in the recipe. This allows for the best mixing of the dough. When you plug in and turn on the bread machine it is set for a loaf of basic white bread. I use this setting for most of the bread I make. While on this setting you can set for the size of loaf (I find a one-and-a-half pound loaf is best) and for the thickness of the crust. Then start the cycle. A couple of tips. If the recipe calls for two different flours...I like to mix them together before I put them in the machine. Some recipes call for an egg. I mix the egg with the other liquid (milk or water) before adding to the pan.
33330
I put 3/4 of the batter in the bottom and the rest in the top. There are instructions that come with the pan and I believe they differ from the amount that I used. Hope this helps.
1622986
Actually it seems about right. I make 4 baguettes with 6 1/2 cups of flour . I use this pan twice.
932608
I greased really well using a pastry brush and shortening. I also found that some recipes come out of the pan better than others. There is a banana cupcake recipe on Allrecipes.com that works amazing--they fall right out of the pan!
915088
I use three tablespoons for whole wheat bread. My recipe called for two but that wasn't quite enough.
14932
Adam, I've had my machine for several years now and have just reached the point where I can whip out a couple loaves of French bread or 1 dozen French rolls so fast it's amazing. One of the secrets is to get the French bread pans they sell on here with the holes in them. There are 2 and 3 loaf pans available. I'm very comfortable with the 2 loaf pans. Here's the recipe I'm using currently for both loaves and rolls: http://allrecipes.com/Recipe/French-Bread-Rolls-to-Die-For/Detail.aspx The recipe is so easy I could do it in my sleep. I don't bother getting bread flour. Do add the last two cups of flour a bit at a time and let the machine knead for 6 to 8 minutes. The rolls also make a very special hamburger roll if you top off with sesame seeds after doing the egg white glaze. Believe me when I tell you your friends and associates will be amazed at your bread baking skills. There are dozens of other great bread recipes available though the link and also on Recipezarr.com. Don't forget to order the bread pans. They really will make your baking much simpler and easy!
2118600
Did you wait enough time before taking off the lid 'carefully'...all recipe's stress this. I have the 9 and 13 inch pans...this was the BEST recipe I've found, it is for the 13", but the fewer 'specialty' ingredients seem to work better...I searched and cannot find the site, but for the large pan 4 3/4 AP, 1 2/3 water, yeast, 1 Tbl salt, 1 Tbl sugar 1/2 stick butter...that's it...rise in bowl, put in pan cover with wrap till 1/2 inch from top, cover and bake 25 mins 350...carefully remove top..another 20 mins or so (some say check internal temp)..forget the milk, eggs and other stuff...hope it helps
383236
I make 3 loaves. Find a recipe though that uses only flour, water, salt and yeast. The dough "proofs", it doesn't rise. The yeast isn't mixed with water. Spritz the bread before you put it in the oven and it comes out perfect crusty on the outside and soft inside. I love this pan!!!!
162930
I put all three pans in at one time, using the very least cooking times on recipes or cake mixes. I tested with toothpicks for doneness on the smallest first, then followed up every five minutes to check on the others. They all turned out very well.
2153559
The first proofing can be done in the mixing bowl. After that then I gently manipulate the baguette dough and released the gas, then I lightly knead the dough and shape into the bread shape. I place cornmeal on the dough board and place the dough on it to get some on the bottom of the loaf and then place it on the baguette pan. For me it is only there for the second rising prior to baking. I am sure this is not the only way that it can be done. I watched many YouTube videos before preparing any baguettes. Mine has turned out perfect every time. I never flour my pans.
14631
Recipes vary. The recipe I use would require me to use 2 mini pans for the filling of one 9" cheesecake.
422503
Isn't this the most wonderful dessert? "Cook covered on high for 3 minutes. Stir and cook for an additional 3 minutes." I have doubled the recipe and cooked it for 4 minutes, stirred and cooked for 4 minutes. It worked just fine. THANK YOU for asking this question. I have one more old box and had not read the new box. I will now cut the back off the old box and save it! Callie
2137649
Don't recall any recipes. If you spray it with the baker's nonstick spray, and do not overfill them, you should get excellent results. I've made little cornbreads, and cakelets - both from boxed mixes. They were delicious and delightful!
1246880
My favourite is the original "Drop Biscuit" which is made with just Carbquik and water. I use ten ounces of CQ with one cup water and mix pretty well. Then I weigh out 3 ounce handfuls, shape into a biscuit, and bake on a Silpat sheet at 350 F in a convection oven for about 15 mins. The result is six hearty biscuits. There are many variations on this theme but this works for me. Quick and easy!HTH...