Easy Baguettes

As much as I love complex meals, a good sandwich is truly one of life’s joys. My favorite everyday lunch is ham or prosciutto on good bread with avocado, tomato, spinach and aioli (a dip made from egg yolks that is absolutely delicious). 

Of course, important as the filling is, it’s the bread that makes the sandwich. We’ve found that store bread is often dry and flavorless, and prefer to make our own. At my dad’s restaurant, bread is baked fresh on a daily basis, and we lucky Chackalackals get to eat the leftover buns or focaccia.  Otherwise my mom and I provide, making either no-knead bread or baguette.

I have two favorite baguette recipes: one that requires a starter (or poolish) and one that does not. This is my starterless, quick and easy baguette recipe. It makes three loaves, each of which could make about three sandwiches.

Ingredients

  • 1 tablespoon yeast
  • 2 1/2 cups warm water
  • 5 3/4 cups flour
  • 1 tablespoon plus 1 teaspoon salt
  • Oil for coating bowl

Dissolve yeast in warm water. In a large bowl, mix flour and salt. Once the yeast begins to foam, add it to the flour and stir. Knead until dough comes together, then coat the bottom of the bowl with oil and place the dough upon it. Cover with a wet towel and allow to rest at room temperature for two hours.

   

Now form the ball into thirds and roll and stretch each third into a baguette shape. If you have a baguette pan place the dough on this to rest; otherwise use a cookie pan. Rest for another hour, then bake for ten to fifteen minutes at 425 degrees. Enjoy!

   

Forming lines on top of the bread with a knife will allow heat to escape. 
 

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