Recipe by Deantini
This receipe is simple, yeast, water, flour and salt. The key to the crustiness is to brush the bread with water just before it is placed in the oven. I brush the baguette lightly with salted butter just after baking; it adds a little something
Top Review by Nif
This was a wonderfully easy and tasty bread to make. I am NO baker and I did OK with it! ;) I made 3 smallish baguettes from this and served them with pasta that had a nice tomato shrimp sauce and the baguettes soaked up the sauce nicely! I will make these again for sure, but will make more because they went fast! Thanks so much Deantini! :)
- 200 ml water, lukewarm
- 1 3⁄4 tablespoons dry yeast
- 1 teaspoon salt
- 300 g all-purpose flour (or less)
Directions See How It's Made
- In a big mixing bowl pour water and add yeast. Let stand for 5 min.
- Mix yeast and water until all yeast is disolved.
- Add salt.
- Add flour a bit at a time. When dough becomes to heavy to stir, move to table and knead dough as long as you like. The consistency of the dough should not be sticky and should not be too dry. Once you can 'play ball' from hand to hand with the dough it should be fine.
- Let rise for 30 min in warm place, cover with tea towel.
- Preheat oven to 375.
- Punch dough back down and form into 3-4 long baguettes.
- Let rise for 15 min, cover with tea towel.
- Slit the baguette with sharp knice diagonally accross every 2-3 inches.
- Brush with water (I wet a papertowel and run it quickly along the baguettes).
- Bake for approx 25 min or until bread turns golden.
- Brush with salted butter/becel while baguette is still warm.