142 baked baguette Recipes
-
you will need : makes 2 large baguettes or 4-5 smaller lo... and30 Moreyou will need : makes 2 large baguettes or 4-5 smaller loaves(12 inches), sponge, bread flour, warm water(110 degrees ), instant or rapid rise yeast, dough, bread flour, instant or rapid rise yeast, warm water (110degrees), salt, glaze, egg beaten with 2 tbsp water, directions: this recipe requires 2 days... so plan ahead ., day 1, make the sponge. in a medium bowl, stir all of the ingredients until combined. you will need to cover the bowl with plastic wrap. let it sit at room temp until the sponge has risen and fallen at least 6 hours and up to 24 hours. i made mine in the late afternoon and started on it in the morning., day 2, in a mixer bowl, fitted with the dough hook, combine 3 cups of the flour and yeast. on low speed, add water and mix until the dough comes together. it will be about 2 minutes. stop the mixer and cover the bowl with a plastic wrap. let it sit at room temp for 20 minutes. after the 20 minutes. remove the plastic wrap and add the sponge from the previous day. add the salt and knead the dough on medium-low for about 8 minutes. after about 4 minutes, if the dough is still sticking to the sides if the bowl, add the remaining 1/2 cup flour, 2 tbsp at a time. the dough should not stick to sides only to the bottom of the bowl. complete kneading the dough for the additional 4 minutes. you should have kneaded the dough for a total of 8 minutes., turn the dough on a lightly floured counter top. form into a nice ball ., place the dough into a large , lightly oiled bowl. cover tightly with greased plastic wrap. let rise in a warm place. like with all my breads i let it rise in a cozy oven. (i turn on the oven for about a minute and then turn it off. ...it should feel just cozy, not hot or too warm.)let rise 1 hour., after the initial 1 hour rise time , you will need to turn the dough 2 times slide a bench scraper under 1 side of the dough. gently lift and fold 1/3 of the dough toward the center., repeat with the other side. finally, fold the dough in half perpendicular to the first folds. this should be a rough square. let it rise for 30 minutes . the process of turning and folding. cover the bowl with plastic wrap. let rise for an additional 30 minutes. this process stretches the dough gently and ensures that the sheets of gluten in the bread provide the proper structure and strength. top a large rimless(or inverted) baking sheet with parchment paper. turn the dough onto a lightly floured counter top. divide it into 2 loaves(i divided mine in 4-5 pieces as my baking stone is too small)., shape each piece into a baguette and lay each piece seam side down. space them about 4-5 inches apart., shaping the baguettes, work with 1 piece at a time. gently pat the dough into a rectangle., gently fold the bottom third of the dough up to the center. press to seal. bring the bottom of the dough up to the top and seal., flour your hand and create a large crease down the middle., top and the bottom of the dough together making sure it is secure ., gently roll the baguette back and forth to make a long log. lay each piece seam side down unto a parchment lined baking sheet., remember to space them. mist the baguettes with vegetable oil and cover loosely with plastic wrap.( i didn tsp cover them with plastic wrap). let rise in a warm place till doubled about 1 hr to 1 1/2 hr., after about 40 minutes of rising time prepare your oven. adjust your oven rack to the lower-middle position. place a baking stone on the rack and heat the oven to 500 degrees. let the baking stone heat for 30 minutes but no longer than 1 hour. after the baguettes have doubled in size, score them with 1/2 inch slashes. use a very sharp knife or a sharp blade. brush the breads with egg-water mixture. carefully slide the breads and parchment paper unto the baking stone. immediately reduce the oven to 425 degrees. don tsp forget this step. bake until golden and center of bread registers at 210 or about 25 minutes. rotate loaves halfway to ensure even browning. i don tsp think i bothered with turning them. let cool for about 30 minutes. this bread is amazing for steak sandwiches. delicious, recipe was adapted from america s test kitchen baking cookbook .30 min, 31 ingredients
-
vine-ripened tomatoes, sliced in half vertically , cores ... and10 Morevine-ripened tomatoes, sliced in half vertically , cores and seeds removed, salt and freshly ground black pepper to taste, extra-virgin olive oil, chicken cutlets, pounded thin, plain low-fat yogurt, unseasoned bread crumbs, zest of 1 lemon, grated, fresh rosemary, finely chopped, grated parmesan, baguette , cut in half lengthwise, handful fresh baby arugula11 ingredients
-
-
-
whole wheat baguette (about 8 oz), eggs, egg whites and7 Morewhole wheat baguette (about 8 oz), eggs, egg whites, nonfat milk, vanilla, frozen peaches (thawed, sliced and unsweetened ), brown sugar , firmly packed, ground cinnamon, plain nonfat yogurt (optional), pure maple syrup (optional)40 min, 11 ingredients
-
parmesan cheese , plus and13 Moreparmesan cheese , plus, grated parmesan cheese (packed, about 2 oz), mayonnaise , plus, mayonnaise, sour cream , plus, sour cream, ground black pepper, onion salt, garlic powder, salt, artichoke hearts , packed in water, well drained, chopped into 1/4-inch pieces, paprika, italian cheese blend, french baguette40 min, 14 ingredients
-
Baked Goat Cheese with Caramelized Onion, Garlic and Mission Figsgoat cheese, dried mission figs (1 cup), sliced and8 Moregoat cheese, dried mission figs (1 cup), sliced, dry sherry, olive oil, spanish onions, thinly sliced, garlic cloves, crushed, rosemary sprigs, salt, freshly ground black pepper, sliced baguettes, for dipping50 min, 10 ingredients
-
Baked Goat Cheese with Olive Tapenade and Crostini (Tyler Florence)approx 8ox) goat cheese, firm and good quality (not the l... and4 Moreapprox 8ox) goat cheese, firm and good quality (not the log, should have a nice aged casing), olive tapenade, french baguette, extra-virgin olive oil, kosher salt and freshly ground black pepper25 min, 5 ingredients
-
Hot Cheese and Turkey Baguettepart-baked white sandwich french baguettes, mango chutney and3 Morepart-baked white sandwich french baguettes, mango chutney, lancashire cheese, sliced, wafer-thin honey roasted turkey breast, rocket23 min, 5 ingredients
-
Overnight French Toast Bake (Food Network Kitchens)nonstick cooking spray, for coating baking dish and11 Morenonstick cooking spray, for coating baking dish, whole wheat baguette , cut into twenty-four 1/4-inch slices, evaporated fat-free milk, reduced-fat (2-percent ) milk, pure vanilla extract, almond extract, ground cinnamon, kosher salt, eggs, chopped pecans, pure maple syrup, ground cinnamon1 hour , 12 ingredients
-
Chutney Baked Briewheel brie cheese, ground curry powder and3 Morewheel brie cheese, ground curry powder, mango chutney or 12 oz apple and honey chutney, chopped cashews, french baguette , cut into 1/2 inch slices25 min, 5 ingredients
-
Onion-Date Baked Brieonions, sliced, olive oil, garlic cloves, minced and8 Moreonions, sliced, olive oil, garlic cloves, minced, ground ginger, salt, cayenne pepper, dry red wine or beef broth, red wine vinegar, divided, pitted dates, coarsely chopped, brie cheese, assorted crackers or french bread baguette slices45 min, 11 ingredients
-
Sourdough Cheese Baguettewhole wheat flour (i used whole spelt flour) and10 Morewhole wheat flour (i used whole spelt flour), flour (i used spelt ), sourdough starter (dry sourdough powder, not liquid sourdough!), baking powder, salt, poppy seeds, sesame seeds, oats, honey (heaping), warm water, cheese, cubed (or grated , use a mix of aromatic cheeses)25 min, 11 ingredients
-
Warm Peach French Toast Bakewhole wheat baguette (about 8 oz), eggs, egg whites and7 Morewhole wheat baguette (about 8 oz), eggs, egg whites, nonfat milk, vanilla extract, fresh sliced peaches (or frozen unsweetened peaches, thawed), brown sugar, ground cinnamon, plain nonfat yogurt (optional), pure maple syrup (optional)55 min, 10 ingredients
-
Easy Pacific Northwest Steamerslive steamer clam, olive oil, chopped garlic cloves and6 Morelive steamer clam, olive oil, chopped garlic cloves, dried dill weed, dried thyme, cooking sherry, water, butter, fresh baked baguette or 1 round sourdough loaf15 min, 9 ingredients
Related searches:
- baking baguettes
- baked baguette with lemon garlic butter
- baked feta with kale pesto baguette
- baguette calories
- baguette bread
- baguette with tomatoes and
- baguette with and pesto
- baguette with tomatoes and pesto
- baguette food
- baguette food processor
- honey baked ham
- rocky horror picture show
- baked ziti
- baked chicken
- baked chicken breast
- twice baked potatoes
- baked salmon
- baked pork chops
- baking soda
- easy bake oven