I like Saturdays to be my bread baking day.
I try to put off lunch until bread comes out of the oven. Then I simply slice the warm bread (too soon) and butter one slice and spoon strawberry jam on the other … and there you go. Lunch. Carb-style. Get carby with it, already.
I made these mini baguettes with a sandwich in mind. A hip sandwich that would like nothing more than making my weekday lunch worth eating. Picture it. A mini baguette layered with mozzarella, fresh basil, tomatoes and proscuitto. I think it sounds like a dream. What do YOU think?
Recipe adapted from The Thrifty Gourmet
- 1 t active dry yeast
- 2 cups warm water, divided
- 1 t sugar
- 4 cups bread flour
- 2 t salt
- In a small bowl whisk the yeast and sugar into 1/2 cup warm water. Set aside for about 5-10 minutes, or until foamy.
- Meanwhile, mix the flour and salt in a medium bowl with a wooden spoon. Pour the yeast water into the flour mixture and stir until incorporated. Gradually add the remaining 1 1/2 cups of water until you obtain a dough ball that detaches from the the edges of the bowl when stirred. The dough will be a little bit sticky. (If the dough is too sticky add a small handful of flour, and if it’s too dry add more warm water a tablespoon at a time, or until it reaches desired consistency.) Transfer the dough to a floured surface and knead for about 8 minutes or until smooth. Spray a medium bowl with cooking spray and transfer the dough to the bowl, turning to coat. Cover with plastic wrap and leave at room temperature to rise until double in size, about 1-2 hours.
- After the dough has doubled in size transfer to a floured surface and divide it into 8 equal pieces. Gently stretch each piece and roll to form a log. Allow the dough to rest for 5 minutes. Starting with the first log you shaped, elongate each baguette by rolling it back and forth until it reaches the desired length.
- Place the mini baguettes on a lightly floured baking sheet. Make 2 diagonal slashes across each loaf with a sharp knife and lightly dust with flour. Cover with a kitchen towel and allow to rise for 40-60 minutes or until the baguettes are plump
- Preheat the oven to 500°F. Place an empty cake pan in the bottom rack. Just before placing the bread in the oven pour 2 cups of warm water into the cake pan. This will create steam in the oven where the baguettes are baking and make sure they are crusty and light. Bake for 10 minute (rotating half way through). The bread will be golden and fabulous.
Oh Elliot. I can’t share one of these with you! I just can’t.
3 thoughts on “Mini Baguettes”
Yumminess! And an Elliot shot to boot! Woo hoo!!! 🙂
I promised Elliot would be in this post! 🙂
these were so good, i needed a break.