About 3 years ago, I started making my own French bread and baguettes. I couldn't believe how easy it was. Yes, it does take a little time, especially with the rising, but it is so worth it! I usually just set the timer and go do other things (like clean) for that amount of time. Usually I make them on the weekends, and I make them in large batches. That way I have them on hand when I don't have much time to cook after work. I wrap each of the baguettes separately and place in our deep freezer. Then when I want one for dinner, I take one out of the freezer and let it sit on the counter for about 10 mins (while the oven is heating up to 350 degrees). I place the baguette on a cookie sheet and place in the oven for about 10 minutes to warm it through. Walla! Hot bread with dinner! With this batch that is pictured I doubled the recipe and also made a baking sheet of smaller ones. My hubby loves to use them for sandwiches! I hope you enjoy making these as much as I do. INGREDIENTS
3 1/2 cups unbleached all-purpose flour 2 cups whole wheat flour 2 packages active dry yeast 2 1/2 teaspoons salt 2 tbsp olive oil 2 cups warm water or whey (120 degrees F to 130 degrees F) Cornmeal 1 egg white, slightly beaten 1 tablespoon water INSTRUCTIONS
Recipe adapted from Better Homes & Gardens 2001 Cookbook. Changed it to use some Whole Wheat flour and Olive Oil.
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