French Baguette Brat Buns?????

Yep it’s true!  French Buns for German Sausage! Courtesy of Sturdiwheat.

The mountains near Anaconda are beautiful.  Clear Creek running swiftly down the mountain within 25 feet of the cabin gave us a constant sound of nature and was enjoyed by all.  Clear Creek is about the width of a large car, is spring fed from the lakes above it, was augmented with some snow melt, and was an incredible sight.  The creek itself was the subject of dozens of photos – it’s hard to resist taking photos of it.  Can you say “TOO MANY”?  Will post some here later.

Today I want to tell you about the Sturdiwheat French Baguette Mix.  Outstanding!  On our first night in the cabin, we had Montana Beef Steak (yes, it must be upper case when speaking of Montana Steak), Minnesota wild rice, salad with lemon/olive oil dressing, and a SW French Baguette.  Everything was a hit.  Believe it when Sturdiwheat says it is easy!  Wow!

Because the instructions said it could rise for up to 24 hours, I took just 1/3 of the risen dough and made a baguette for dinner. Left the remainder of the dough in the bowl, covered. The next day for lunch we had brats.  I took 1/3 of the risen dough (by this time it had been rising for nearly 24 hours) and made some brat buns.  How’s that for a German / French combination?  YUMMY!

That afternoon the remaining risen dough was used for another baguette!  We had FRESH BREAD for sure!  That’s the way we love it.

The brat buns were really great.  You can do anything with this Sturdiwheat mix.  Don’t be afraid to try something new.  It is a great dough, and well worth the experiment.