It might seem like something you can only get from the bakery. But you can actually make a crunchy, tasty baguette in your own home kitchen!
Lizi Heaps shares how to make this yummy french bread yourself.
Find more Food Nanny recipes at www.thefoodnanny.com. Follow them on Instagram, @thefoodnanny
Makes 2 baguettes
- 1 1/2 cups warm 105-115 degrees water, divided
- 1 1/2 tablespoons 2 packets active dry yeast
- 2 teaspoons sugar divided
- 3 1/4 cups White Kamut flour
- 2 teaspoons salt
- Melted butter for brushing on loaves (optional)
In a small bow, combine 1/2 cup of the water, the yeast, and 1 teaspoon of the sugar. Stir just to combine and cover with plastic wrap or a plate. Let the mixture stand about 5 minutes or until bubble or foamy.
In a large mixing bowl or the bowl of heavy-duty mixer or food processor, blend the flour, salt, the remaining 1 teaspoon of sugar, and the yeast mixture. Gradually add water, up to the remaining 1 cup, and mix until the dough forms a smooth ball that is not too sticky to handle. (If the dough ends up too sticky, add a little more Kamut flour.) Turn the dough onto a floured surface and knead briefly, until the dough is smooth and elastic.
Cut the dough in half and shape the halves into baguettes. Grease a baguette pan (available at kitchen stores) and place the loaves in the pan. Score the loaves down the middle (make a shallow cut- see the photo on page 217) cover with a dish towel, and let rise in a warm place about 30 minutes, or until doubled in bulk.
Meanwhile, preheat the oven to 450 degrees and place a shallow pan of water in the bottom of the oven to create stream (see the beginning of the chapter) Bake the baguettes for 15 minutes or until they have a hollow sound when tapped with a knife. If desired, brush the tops of the loaves with butter halfway through baking. For a softer crust, brush with butter when they have finished baking.
#2 is wrong… it says “gradually add”, but doesn’t mention flour. I’d like to make this but need it to be accurate. Thank you kindly!
Never mind… she said the opposite, to not add all the flour – gradually add it until it pulls away, but this is saying to gradually add the water…
[…] you can believer it, our baguettes are so amazing we decided to talk about them on Studio 5! Click here for our segment. And speaking of our favorite things, Studio 5 has to be on here too. We feel right at home cooking […]
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