>> Tuesday, December 22, 2009
Yesterday I made French Baguettes, mainly b/c my daughter loves them, they turned out great. The recipe calls for white flour, and i usually only make them with whole wheat, but I was chatting with Rana online and I wasn't paying attention and ending up putting white flour in it, but I caught myself in time, and was still able to add half whole wheat flour in it. So today Rana sent me some pics of her baguettes that she made into bruchetta...and another pic of the dough fried up and sprinkled with sugar...look at the pics below:
Here's a pic of what they looked like before they went into the oven
And a pic of them after I cut them up and made garlic bread out of them
Here's Rana's pics of her bruchetta...don't u just want to eat them right now??
And another pic of the dough fried up...with a sugar coating
JUJEY AND RANA'S FRENCH BAGUETTES
1 cup water
2 1/2 cups flour (try using whole wheat)
1 tablespoon white sugar
1 teaspoon salt
1 1/2 teaspoons yeast
1 egg yolk
1 tablespoon water
- Place 1 cup water, sugar, and yeast and let proof for about 10 minutes. Add flour and salt, mix well, then allow to let dough to rise for about 30-45 minutes.
- Punch down dough. On a lightly floured surface, roll into a 16x12 inch rectangle. Cut dough in half, creating two 8x12 inch rectangles. Roll up each half of dough tightly, beginning at 12 inch side, pounding out any air bubbles as you go. Roll gently back and forth to taper end. Place 3 inches apart on a greased cookie sheet. Make deep diagonal slashes across loaves every 2 inches, or make one lengthwise slash on each loaf. Cover, and let rise in a warm place for 30 to 40 minutes, or until doubled in bulk.
- Preheat oven to 375 degrees F (190 degrees C). Mix egg yolk with 1 tablespoon water; brush over tops of loaves.
- Bake for 20 to 25 minutes in the preheated oven, or until golden brown.