Wild Rice and Chive Bâtardes

Name: Wild Rice and Chive Bâtardes
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 16
Cuisine: Global
Ingredients: 946 milliliters (or more) bread flour; 59 milliliters buttermilk; 2 teaspoons coarse kosher salt; 237 milliliters cooked wild rice, drained, cooled; 1 large egg white, beaten to blend with; 118 milliliters chopped fresh chives (about 3 large bunches); 1 Tbsp golden brown sugar; 1 Tbsp water (for glaze); 1 Tbsp quick-rising dry yeast (from two 1/4-ounce envelopes)

Need a vegetarian hor d'oeuvre? Wild Rice and Chive Bâtardes could be an awesome recipe to try. One serving contains 131 calories, 5g of protein, and 1g of fat. This recipe serves 16. This recipe covers 4% of your daily requirements of vitamins and minerals. A mixture of rice, egg white, coarse kosher salt, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

Mix 4 cups bread flour and next 3ingredients in large bowl of heavy-dutystand mixer fitted with paddle attachment.

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Bread Flour

Equipment you will use

Blender

Bowl

Warm 1 cup plus 2 tablespoons waterand buttermilk in small saucepan over lowheat just until instant-read thermometerinserted into mixture registers 95°F.

Ingredients you will need

Buttermilk

Equipment you will use

Sauce Pan

Add cooked wild rice and chives toflour mixture; add buttermilk mixture.

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Cooked Wild Rice

Buttermilk

Chives

Mixon low speed until dough forms coarse ball,about 2 minutes.

Ingredients you will need

Dough

Let dough rest in mixer5 minutes. Replace paddle attachment onmixer with dough hook.

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Dough

Mix dough untilsmooth, elastic, and slightly tacky but notsticky, adding more flour by tablespoonfulsas needed, about 4 minutes.

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Dough

All Purpose Flour

Lightly oil large bowl. Shape doughinto ball; place in prepared bowl, turningto coat with oil. Cover with plastic wrapand refrigerate overnight (dough will risevery slowly; do not punch dough down).

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Dough

Punch

Cooking Oil

Equipment you will use

Bowl

Let dough rise, covered, in draft-freearea at room temperature 1 1/2 to 2 hoursbefore shaping (dough may not double).

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Dough

Line large rimmed baking sheet withparchment paper.

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Baking Sheet

Transfer dough tofloured surface; divide into 2 equal pieces.

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Dough

Roll out each dough piece to 8x6-inchrectangle. Starting at 1 long side, roll upeach rectangle to resemble torpedo. Usefingers to pinch seam closed and taperends by rolling each loaf back and forthon work surface, forming bâtardes about11 inches long.

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Dough

Roll

Transfer to preparedbaking sheet, spacing 4 inches apart;spray with nonstick spray. Cover looselywith plastic wrap.

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Wrap

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Plastic Wrap

Let loaves rise in warmdraft-free area until almost doubled involume, 1 to 1 1/2 hours.

Position rack in center of oven; preheatto 450°F.

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Oven

Brush loaves with egg glaze;place in oven. Reduce oven temperatureto 425°F.

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Glaze

Egg

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Oven

Bake until loaves are puffedand lightly browned, and sound hollowwhen tapped on bottom, 35 to 45 minutes.

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Oven

Transfer loaves to rack; cool at least 1 hour.DO AHEAD: Cool loaves completely. Wrap infoil, then enclose in resealable plastic bagand freeze up to 2 weeks. Thaw at roomtemperature. If desired, rewarm loaveswrapped in foil in 350°F oven about 15minutes.

Ingredients you will need

Wrap

Equipment you will use

Aluminum Foil