Petra, the original recipe calls for 3 1/2 cups of flour. I've always used four cups. You can get a great baguette using that recipe. BUT, over the years I've made adjustments, using a biga, adjusting the yeast, adding more water, leaving the dough in the fridge from two or six days, doubling and tripling the amount of flour, reducing the amount of yeast, etc... See Notes at the end of the recipe in RED. Basically bread is just flour, salt, yeast and water. It is easy to adapt and very forgiving. About the only thing you can do wrong is use hot water and kill the yeast. Or over proof a shaped loaf. French Baguette Julia Child 1 package dry active yeast (2 1/2 teaspoons) 3 1/2 cups unbleached flour (bread flour) 2 1/4 tsp salt 1 1/3 cups cold water plus 1/3 or so additional water Using Food Processor Place the flour, yeast and salt in the bowl of the food process. Pulse to mix. Add 1 1/3 cups of water and process until the dough comes together. If the dough doesn't form a ball, add a little of the extra water. Process for about 60 seconds, turn off machine and let dough rest for 5 minutes. Turn on the machine again and rotate the dough about 30 times under the cover, and then remove it to a lightly floured work surface. it should be fairly smooth and quite firm. Let the dough rest for 2 minutes and then knead roughly and vigorously. The final dough should not stick to your hands as you knead (although it will stick if you pinch and hold a piece); it should be smooth and elastic and, when you hold it up between your hands and stretch it down, it should hold together smoothly. Preliminary rise - 40 to 60 minutes at around 75°F. Place the dough into a clean dry bowl, (do not grease the bowl), cover with plastic wrap, and set in a warm place free from drafts. (note the French do not grease the bowl because they believe the dough needs a seat to push up from). This first rise is sufficient when the dough has definitely started to rise and is about 1 1/2 times its original volume. Deflating: Turn the dough onto your lightly floured work surface roughly and firmly pat and push it out into a 14 inch rectangle. Fold one of the long sides over toward the middle, and the other long side over to cover it, making a 3 layer cushion. Repeat the operation. This important step redistributes the yeast throughout the dough, for a strong second rise. Return the dough smooth side up the bowl; cover with plastic wrap and again set to rise. Final rise in the bowl - about 1 to 1 1/2 hours or longer. The bread should be 2 1/2 to 3 times its original bulk. It is the amount of rise that is important here, not the timing. To Shape, Cut the dough in half. Set one piece aside and cover with a towel. On a lightly floured work surface pat the dough into a 14 inch rectangle, squaring it u p as evenly as you can. Fold the rectangle of dough in half lengthwise and using the heel of your hand, firmly press the edges together whether they meet. Seat well. Pound the dough flat. Now repeat - patting the dough out again and folding it over and sealing the edges. Pinch the edges well and Rotate the dough so that the sealed edge in on the bottom. Repeat with second piece of dough. Cover with plastic wrap or loosely with a towel and let rise to more than double again at about 75°f. Place stone in oven and Preheat oven to 450°F. Slash three long cuts into the loaves and place on the hot stone. Spray loaves with water and immediately toss a number of ice cubes on to the bottom on the oven to create steam. Spray again two or three times, 3 minutes a part. Bake until bread is golden and has an interior temp of 200°F. Takes about 30 minutes. Making Dough in a Mixer or by Hand When you are making dough in an electric mixer with a dough hook, proceed in the same general way with the rests indicated, and finish by hand. or mix the dough by hand in a bowl, turn out on a work surface, and start the kneading by lifting it up with a scraper and slapping it down roughly for several minutes until it has body. Let it rest several minutes and then proceed to knead. MY NOTES: I use a Magic Mill to do most of the kneading. The Magic Mill can handle over 20 cups of flour at one time. I use 4 cups for a single batch and 8 cups for a double batch Plus the addition of a Biga. I prefer a wet dough so I add more water. I usually start this bread with a Biga (Italian)/Poolish (French) a pre-fermentation. Made the night before. Contributes to a more complex flavour and a better texture. 1 1/2 cups flour 1/2 teaspoon yeast 1 cup of water. Mix well. Cover and set aside. Other changes: I mix the Biga, Flour, Yeast and water together,without the salt, and let sit for 20 to 30 minutes to allow the flour to absorb some of the water. I add the salt after this rest, and then finish by kneading. This dough makes for a wonderful pizza crust. Place dough in fridge and leave it for two to four, even five days. Take it out early (three hours) to give it time to come to room temperature. Allowing the dough to have a long cold fermentation really develops the flavour and the texture of the bread. EDITED NOVEMBER 2012: I now reduce the amount of yeast called for in the original recipe. When doubling the amount of flour to eight cups of flour and 1 1/2 cups of biga, I use just three teaspoons of yeast. OPTIONAL: Add Cranberries and Pistachios

Linda, If you want to convert a bread machine recipe to a made by hand recipe, try this: in a bowl - put in the water or other liquid called for add in the yeast, whisk to dissolve, let sit 5-10 minutes to "proof" the yeast and made sure it is viable add any sugar, honey, maple syrup or other sweetener called for in the recipe, stir well add half of the flour called for in recipe, add salt and mix well, stirring with a strong spoon or heavy duty whisk also add in any dry herbs or spices now add in any butter, oil, or other fat called for - if melted butter, make sure it is only just warm, not hot - add in any egg(s) listed in recipe add in rest of flour and any other ingredients, chopped herbs, nuts, dried fruits, cheese, etc. stir well with spoon or mix with your hands until dough is a rather shaggy mass turn out dough onto a clean, floured flat surface and knead for 8-10 minutes adding only small sprinkles of flour if the dough sticks to your hands and the kneading surface [if you forgot those nuts, cheese, or raisins, you can knead them in now] when dough has been kneaded sufficiently it will come together into a nice firm ball (rather than a shaggy mass) and spring back when poked with a finger grease or oil a large bowl (or use the one you mixed in), put dough in, turn it around in the oil to grease the top of the dough and turn it oiled side up in the bowl; cover with a bowl cover (shower cap type), plastic wrap, or wax paper, then cover with a clean kitchen "tea" towel (dampened with hot water if you are making whole wheat bread) and set the dough to rise until doubled in bulk turn out dough, knead 2 minutes, divide into portions according to recipe or not - form loaves and put in greased loaf pans or not - cover again with wrap, and let rise until doubled in bulk preheat oven, bake bread until done, let cool at least a few minutes before cutting - and enjoy!

It's been a long time since I used pineapple--never as delicately as Ricky, but he's the cookie expert. Still, canned pineapple is cooked, then the banana bread is baked. I don't think it would suffer too much from freezing. The bigger issue might be whether it would ooze liquid into the surrounding crumb making it soggy. At this point, we're probably getting into questions of exactitude in how it's wrapped, how air tight, how moisture tight, how fast your freezer freezes, how much general temperature variation there is, etc. That is, this sounds to me like one of those things where it might work great for the first person and not so much for the second, depending on the variables. It might be worth experimenting, or making a backup you're sure of if you're making it for a particular date.

It is easy to understand why weighing some things is more precise. And, being precise to that degree would be important in a commercial bakery where you need a consistent product. At home it is fine if the bread is different in the summer from in the winter or comes out a bit different from the last loaves. It is all good and sometimes leads to more ways to use it because it did or didn't do what you expected it to do. But people have been baking breads for thousands of years without a carefully calibrated scale. It is pretty much a home art. I don't dismiss the value of having a scale in the kitchen. Weighing things is so much more precise and there are some times when that precision really makes a difference. It is a valuable tool to have in some cases, but it is not at all necessary to bake bread. Heck, I hardly even measure anymore. I have been at it for a long time. I keep it in the ball park, most of the time. When I produce a mutant loaf, I find a creative way to use it and that has lead to some pretty darned good serendipity . For my kitchen, bread is not just an end product. Often it is used as an element in the producing of something else. Last evening I had a small bag of pieces of crust and bits of leftover bread. I put some butter/olive oil in the skillet, put in a bit of chopped onion to brown up and them put the odds and ends bread pieces into the hot skillet and let is brown slowly, added a bit of salt and we had them as a sort of large croutons in our SquashSquashCorn soup. (my own invention) I rarely ever throw out bread or bits of bread. There are so many uses for them! Even for those mutant loaves.