A Evening filled with Baguettes

For my first post, I thought bread would be a great way to spend a rainy, cozy evening.

I found this recipe while reading "French Women Don't Get Fat" a few months ago. Though, I would not put this as one of my favorites, I was disappointed to learn the French woman's gastronome secret, which is eating in smaller portions. The author does have excellent points as far as more activity in ones life and to cut out bad eating habits (aren't we all guilty?), but the book did not live up to its hype.

Despite my gripe with the book, Mireille Guiliano has wonderful simple recipes that make the book more interesting. So far, I've fallen in love with her Baguettes recipe and must say they are worth the time and effort. This recipe makes perfect loaves with a firm outer shell and a soft fleshy inside. The process is long, but the end result is well worth the effort.

I suggest devouring this with a hot cup of tea or hot chocolate. =)

Baguettes

Makes up to 5

adapted from "French Women Don't Get Fat"

1 teaspoons active dry yeast

2 cups water

4 cups unbleached all-purpose flour

2 teaspoons kosher salt

1 egg, beaten mixed with 1 tablespoon cold water

Combine yeast and 1/2 cup warm water in a small bowl, set aside until dissolved.

Next, mix the flour and kosher salt together. Add the yeast mixture then stir in remaining warm water. Incorporate the mixture (I usually mix the dough with a wooden spoon) until the dough is sticky. Place the dough on a lightly floured board, then knead for 10 minutes. The dough should be soft while kneading; add more flour to the board, if needed. Put the dough in a bowl, cover with a damp tea towel and let rise at room temperature until doubled in size (about 1-2 hours).

Punch down the dough and divide into 4-5 pieces. Roll each into a ball then shape into a baguette. Transfer the loaves onto a lightly greased baking sheet or bread pan and let rise until doubled.

Preheat the oven to 450 degrees. Brush the baguettes with the egg wash mixture. Score, or cut small slits, the loaves diagonally across the top with a sharp knife.

Pour 2 cups hot water into a pan and place in the oven next to the baguette to supply moisture while baking. Bake for 15 minutes then lower the oven temperature to 400 degrees and bake for another 5-10 minutes, until golden brown.

Remove from oven and cool before eating.