Ingredients:
- 2 tsp red-star active dry yeast
- 2 tsp freeze-dried dill
- 1 tsp nigella seeds (a.k.a. kalonji seeds an indian spice)
- 2 tsp freeze-dried dill
- 1/4 tsp freeze-dried oregano
Directions:
- Following your bread-machine method using the European, French, or dough setting.
- Combine the first 5 ingredients- start machine, in about 7-8 minutes sprinkle a few drops of the extra water in the corners of bread machine as needed to incorporate all of the flour- still keeping the dough very firm- there should be NO extra moisture in the machine.
- Remove dough from machine after the stirring and kneading cycle is done (about 25-30 minutes).
- Place the dough in large clean bowl,*drape a bread cloth over and place in oven with light on and oven door shut for about one hour, or until doubled*.
- Punch down, turn over and repeat from* as above, until doubled- about one hour.
- Punch down, turn out onto bread board, divide into two pieces.
- Roll each piece out into a rectangle just under 3/8 thick by 5 inches wide by 14 inches long.
- Let rest a minute.
- Sprinkle a few drops of water on the rolled out dough and spread out to give the dough a little sticky to it when you roll it into the baguette shape.
- Roll up the dough into the baguette shape- PINCH the seam completely the length of the baguette.
- Sprinkle and spread a few drops of water on each baguette and roll the mixed toppings.
- Place each topped baguette into a fluted baguette tray lined with parchment paper.
- Proof in a draft free location- with the bread cloth draped over for about 45 minutes, or until doubled- the last 15 minutes preheat the oven to 440°F.
- Make 5 slashes at a diagonal- this slashing step can be done half way through proofing if you are afraid of deflating the bread completely.
- Bake at 440°F 18- 20 minutes on the middle rack, with a small Pyrex custard bowl of 2-3 ozs of water combined with a 1/2 teaspoons of vinegar placed on the oven floor – or just pitch it at the oven floor like I do – I haven’t broken a heating element yet.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 410.62 Kcal (1719 kJ) | ||
| Calories from fat | 18.49 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.05g | 3% | |
|---|---|---|---|
| Sodium | 530.16mg | 22% | |
| Potassium | 85.46mg | 2% | |
| Total Carbs | 86.78g | 29% | |
| Sugars | 0.66g | 3% | |
| Dietary Fiber | 3.73g | 15% | |
| Protein | 8.6g | 17% | |
| Iron | 0.6mg | 3% | |
| Calcium | 27mg | 3% | |
| Amount Per 100 g | |||
| Calories | 247.91 Kcal (1038 kJ) | ||
| Calories from fat | 11.17 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.24g | 3% | |
|---|---|---|---|
| Sodium | 320.09mg | 22% | |
| Potassium | 51.6mg | 2% | |
| Total Carbs | 52.39g | 29% | |
| Sugars | 0.4g | 3% | |
| Dietary Fiber | 2.25g | 15% | |
| Protein | 5.19g | 17% | |
| Iron | 0.3mg | 3% | |
| Calcium | 16.3mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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