Wednesday, March 14, 2012

Picadillo Pockets in Homemade Baguettes


A long time ago, when B was first getting into bread making, I came home one Wednesday to the announcement that Wednesdays were "bread days."  Wednesdays became my favorite day of the week (well, after Friday, Saturday and Sunday).  Now B does most of his bread making on the weekends, but today was a revisit of that lovely tradition.

B went for Cuban-inspired picadillo pockets in homemade baguettes.  The recipe for the filling was from Food Network.  It was a delicious blend of ground beef, cinnamon, raisins, tomatoes, olives and other yumminess.  The recipe called for frozen pizza dough, but B, of course made his own.  All in all, it's a grown-up and way-better-tasting Hot Pocket, with no worry of mouth burns.


 

For the bread, B followed a traditional baguette recipe, but left it overnight in the fridge to proof (his new secret to amazingly fluffy bread). It made for a delicious meal and enough for tomorrow night, too. 

Baguette "Pocket" Recipe

3 3/4 cups of flour
1 2/3 cups of water
1/4 tsp yeast
2 tsp salt


Mix ingredients in mixer
Knead by hand for around 10 minutes
Fold every 20 minutes for next hour
Refrigerate overnight (about 24 hours)
Roll out, leave for an hour, then fill two pockets with ingredients and shape an additional loaf
Makes 2 pockets and one more traditional baguette loaf
Bake pockets at 425 for around 15 minutes, then bake baguette for 20 minutes

No comments:

Post a Comment