Bien Cuit Baguettes Recipes

LOBSTER FONDUTA ON BAGUETTE

Steps:

• Cook the lobster with the Chablis in a large pan, covered, until the lobster is cooked through and the flesh is white throughout, about 10 minutes. Remove the lobster from the pan.
• Clean and dice the lobster and set aside. Place the shells back in the pan and add 3 cups water. Cook the lobster stock for 1 hour. Strain the stock into a saucepan, then reduce the lobster stock a bit.
• Add butter to a large skillet over medium-high heat, then add the mushrooms with some salt and pepper and cook until the mushrooms start to soften and brown, about 10 minutes. Add the reduced lobster stock, heavy cream, half the truffle, cooked lobster, lemon juice and some salt and pepper. Heat until combined and set aside.
• Preheat the broiler. Cut the baguette in half lengthwise, scoop out the flesh inside, then butter lavishly. Toast the baguette in the broiler until golden brown, about 5 minutes.
• Cut the baguette into thick slices and arrange on a board. Fill a serving bowl with the fonduta. Garnish with the remaining half truffle.

LOBSTER SALAD ON CRISPY BAGUETTES

Steps:

• Preheat the oven to 350 degrees F.
• Mix the lobster meat, celery, red onion, mayonnaise, lemon zest and salt and pepper, to taste. Reserve in the refrigerator. Cut the baguette into thin 1/4-inch slices. Lay out on a sheet pan and bake at 350 degrees F until lightly browned. When the bread is cool, spoon a generous amount of the lobster salad onto the baguette and garnish with a chervil sprig.

FRENCH BREAD BAGUETTES

Steps:

• Place all ingredients except for the cornmeal, in the order listed into the bread pan fitted with the kneading paddle and secure in the Cuisinart Bread Maker. Press menu button to select the dough program. Press start to mix, knead and rise. For best mixing results, scrape the pan 10 to 15 minutes after the program has started.
• When cycle is completed, remove dough and transfer to a lightly floured surface. Punch to deflate and let rest for 10 minutes.
• Divide dough into two equal pieces. Shape each piece of dough into a long narrow baguette and place on a baking sheet that has been dusted with cornmeal. Cover loosely with plastic wrap and let rise 30 to 40 minutes. While baguettes rise, place a pan of hot water on the bottom rack of the oven and preheat to 425 degrees F.
• Dust dough gently with additional flour. Make 4 diagonal slashes in each loaf about 1/4-inch deep using a serrated knife. Bake bread in preheated oven 25 to 30 minutes until browned and hollow sounding when tapped. Cool on a wire rack. Bread slices best when allowed to cool completely.

BAKED BAGUETTES

Steps:

• In the bowl of a heavy-duty electric mixer fitted with a dough hook, combine the yeast, sugar, and warm water; stir to blend. Let stand until foamy, about 5 minutes.
• Stir in the salt. Add the flour, a little at a time, mixing at the lowest speed until most of the flour has been incorporated and the dough forms a ball. Continue to mix at the lowest speed until the dough has become a sticky ball and pulls away from the sides of the bowl; about 4 to 5 minutes.
• Dust the counter lightly with flour. Knead the dough by hand for a minute and form into a ball. Transfer the dough to a bowl, cover tightly with plastic wrap, and let it sit in a warm spot for 2 hours to rise.
• To form the baguettes: Cut the dough into 4 equal pieces. Press each piece of dough into a rectangle and fold the long sides up into the middle. Roll each into a log, taking care to close the seam. Taper the ends by gently rolling it back and forth. Lay the baguettes on a sheet pan that is dusted with cornmeal and cover with a towel. Let the baguettes rise for another 2 hours.
• Preheat the oven to 400 degrees F.
• With sharp knife, make 4 or 5 diagonal slashes across the top of each loaf. Brush the tops of the loaves with milk. Bake for 40 minutes, until the bread is golden brown. Cool on a wire rack.