What’s Cooking in Gail’s Kitchen? Timeless Classics: French Baguettes! Ever wonder why the daily baguette, le baguette quotidien, in France tastes so much better than in the US? For one, it is meant to be baked and eaten the same day. After that, don’t be surprised if it goes stale. No preservatives. Well, I can attest that as soon as the aromas filled the kitchen and drifted throughout the house, I had to ask myself, “Why would anyone want to wait?” The crunch of crispy crust, the melted sea salt French butter, and the hint of honey sweetness were enough to be convincing. Plus, I let the bread machine do half the work. Another bonus, the perforated French bread pan “simplifies baking baguettes worthy of a Parisian boulangerie.”* I agree.
FRENCH BAGUETTES
Ingredients:
1 cup water
2 1/2 cups bread flour
1 tablespoon sugar
1 teaspoon sea salt
1 1/2 teaspoons active dry yeast
1 egg yolk
1 tablespoon water
Instructions:
Using a bread machine, combine water, bread flour, sugar, sea salt, and yeast. Select Dough cycle and press Start. When the cycle is completed, transfer dough to a greased bowl. Coat all sides of dough with grease. Cover; Place bowl in a warm area for 30 minutes. Dough will rise to double its size. Punch down dough. Place onto a lightly floured surface. Roll out to a 12″x16″ rectangle. Cut dough in half to equal two 12″x8″ rectangles. Beginning at the 12” side, roll dough tightly, pounding out air bubbles. Roll gently back and forth to taper ends. Transfer loaves to a divided and perforated French bread pan. Make diagonal slashes across each loaf every 3 inches. Cover and let dough rise in a warm area for 40 minutes, or until doubled in size. Preheat oven to 375Β°. Mix egg yolk and water. Brush over tops of loaves. Bake 20-25 minutes until golden brown.
* I receive no recompense for mentioning the Williams-Sonoma Perforated French Bread Pan.
A piece of that bread sounds so good to me right now!!!
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Fresh baguettes disappear quickly! π
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They look delicious. No preservatives eh? That must make all the difference as it does in other foods.
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The bread will go stale in 2-3 days. That’s when I turn leftovers into crunchy croutons, Robyn. π
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Mmmmm. Sounds crunchy. Could you use it for bread and butter pudding?
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I don’t see why not. Yum. π
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I especially like to use baguettes as a base for appetizers. I enjoy making my own and croutons are always a good choice should you have any leftovers π
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Oh yes, Aunt Juju! Wait until you see what’s coming up for Letter I. π
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Interesting recipe. Sea salt eh? (Pardon my eh? I’m Canadian.
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I visited Canada recently. Fabulous trip! ππ
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I’m outside of Toronto about 5 hours from Montreal. Where did you visit?
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Banff & Calgary.
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So yummy! Well done! π
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