Friday, October 21, 2011


I've been making this recipe for quite a while now.  Thanks to the lovely chica that writes Sugarlaws I found this wonderful and easy recipe for delicious, fluffy, and crusty baguettes.  Because in all seriousness, what is more sensual than the smell of fresh baked bread?

Baguettes (Adapted from Sugarlaws, Yields two loaves)
2 1/2 C. Bread or all purpose flour
1 C. Warm water
1 Package of yeast (11 grams)
1 T. Vegan Sweetener (I used honey, but others will do)
1 t. Salt

1. Preheat oven to 375 degrees.

2. Dissolve yeast in sweetener and water. Let sit for 10 minutes or until foamy. (This is called proofing the yeast)

3. Mix flour and salt. Add water mixture to the flour and knead until blended.

4. Place the dough in a greased bowl, coating all sides of dough. Cover bowl with saran wrap, and let rise somewhere warm for 60 minutes, or until dough has doubled in size.

5. Punch down dough. On a lightly floured surface, roll dough flat into a 12″x18″ rectangle. Cut dough in half to form two 12″x9″ rectangles. Roll up each half of dough tightly, creating a 12″ log. 6. Place each roll 3 inches apart on a greased cookie sheet. Make deep diagonal slashes across loaves every 2 inches. Cover with saran wrap, and let rise in a warm place for 45 to 60 minutes, or until doubled again.

7. Bake for 20 to 25 minutes, or until tops of loaves are just starting to brown.

Baguettes rising before being baked.

Notes: I never get too crazy about step 5.  I just roll it out enough that I can roll it up and it comes out fine. If you want a thicker, and more crusty loaf put a small dish of water in the oven when you put the bread in to bake. This rarely makes it more than two days in my house but once the bread cools completely you can put in into an air tight container to store it.  If you have leftovers that have gone stale you can always make bread crumbs!  Enjoy!

1 comment:

  1. They look amazing. People who make their own bread seriously impress me 'cos making bread scares the crappers outta me.
    Kudos to you.