Food for thought: French Baguette

Today, I am sharing my French Baguette recipe. French Baguette is always great whether it is served fresh or after a day or two. What I normally do, I cut it diagonally, warm and serve with butter. It is actually one of my favorite type of bread. When I used to live in Paris, France in my 20’s, everyday I’d love to pick up one or two after work on my way home at the boulangerie or bakery nearby. Believe me, before I could reach home I have already eaten more than half of it.

Ingredients: 2 Baguettes

  • 5 cups of all purpose flour
  • 5 tsp of instant yeast
  • 1 1/2 tsp salt
  • 2 cups warm water
  • 1 tsp vanilla extract (optional)
  • 1 egg yolk
  • 1 tbsp water
  • 1/2 cup of all purpose flour for kneading
  • 1 tbsp of cornmeal flour

Preparations: 2.5 hours

  • In a big bowl put together the flour, yeast and salt
  • Add warm water and vanilla extract and mix thoroughly
  • Knead on a floured surface for about 10-15 minutes
  • Put into a greased bowl covered with cloth to rise for about an hour or until double the size
  • Sprinkle cornmeal flour on a greased big cookie sheet pan
  • Punch the dough a few times and divide it into two
  • Form a long skinny loaf of each about 16″ long and place both on a cookie pan about 6-8 inches apart to allow to rise and make about 4 diagonal slashes or cuts on each
  • Mix egg yolk with 1 tbsp of water and brush them
  • Set to rise for another 30 minutes or until double the size
  • Preheat oven at 375F
  • Bake for about 35-40 minutes

Voila! Bon appetit!

Published by Amazing Grace

Hi there, my name is Grace M Dy and I always called myself as “Dy Amazing Grace”. I am a blessed with two children David and Charmaine. I live to laugh, love, travel and cook and bake sometimes. I love the nature especially the oceans and the smell of the rainforest. I travel a lot with my daughter and would like to share the places that we’ve been. I do cook and bake not as a professional one but just as a simple mom and I would like to share them with you all.

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