Dining from the Dollar Store: Baguette

Apparently, the name "baguette" dates from the 1920's, but the long, thin loaf actually originates from the 18th century France. The bread, with its crisp crust and soft inside, is delicious, and surprisingly easy to make. This recipe has its roots in the bread recipe from the earlier Dining from the Dollar Store post.

BAGUETTE

Ingredients:

3 cups warm water

1 1/2 tablespoon granulated yeast *

11/2 tablespoon salt

6 1/2 cups flour (buy two 2-pound bags of flour from the Dollar Store)

Cooking spray 

A cup of water 

Pan

 

Equipment:

Measuring cup/s

Measuring spoons

Container with lid or bowl

Tea towel

Scale

Mixing spoon

Tin foil

Basting brush (optional) 

Bread knife

 

 

Directions

Preparation: Making the Dough

Pour the warm water, salt and yeast into the container

Then add the flour

And stir until the ingredients are combined.

Cover the container (the cover does not need to be air-tight)

And let stand until the dough rises to the top of the container. If you are using a bowl, cover it with a tea towel.

Cover the container or bowl and place it in the refrigerator. The dough must be refrigerated for at least three hours before it can be used. The dough can keep for up to two weeks in the refrigerator.

 

 

Making the Bread

 

Preheat the oven to 450 degrees Fahrenheit.  Place a pan on the bottom of the oven or on the bottom rack.

 

Remove one of the cooking racks from the oven, cover it with tin foil and spray the tin foil with cooking spray.

 

Set the rack aside.

 

Take some of the dough from the container and weigh it. The baguettes can be one to two pounds each.

 

 

Put flour on the surface of your worktable.

 Set the dough on the worktable,

And begin to form it into a long cylinder,

 

About two inches in diameter and as long as you can make it. This can be done by rolling it on the surface of the worktable and forming it with your hands.

Lay the loaf and repeat the process for a second loaf if desired.

When the oven reaches the desired temperature, brush water on the surfaces of the loaves with your hand or a basting brush, then cut slashes into the top of the loaves with a bread knife. You will have gently hold the loaf with one hand as you do this to allow the bread to keep its cylindrical shape.

Repeat the process for the second loaf.

Put the rack back in the oven, then pour the cup of water into the pan on the bottom of the oven or on the bottom rack and quickly close the oven door. Cook for 30 minutes.

Baguettes are wonderful by themselves, spread with butter, Fromage Blanc, jelly, and more. While not exactly the baguettes of France, this bread is delicious and certain to be a hit for your family and friends.


Equipment that can be found at the Dollar Store:

Tin foil
Bread knife
Basting brush
Mixing spoon
Measuring cups
Measuring spoons
Tea towels (without nap so it doesn't stick to the dough as it rises)
 

*available at some Dollar Stores