Take it as you Like It: French-Style Baguette

It may just be a phase, but I have recently found myself totally immersed in what all I can do with a baguette. On a terrace, a blanket in the park or even just at home with some great pasta and a bottle of wine loose yourself with some homemade bread. Leavened, flat, loaf or rolled into a baguette nearly every culture has some form of bread on which to feast. On a terrace, a blanket in the park or even just at home with some great pasta and a bottle of wine loose yourself in the unpretentiousness of a French style baguette. Making a baguette at home is easy, providing you have four ingredients and a free afternoon. Topped with cheese or butter, or dressed with a tapenade or hummus the universality of a baguette offers seemingly endless options. In the heat of the summer most cooks want to spend as little time in the kitchen as possible. Armed with a few French style baguettes an easy, no effort, mobile meal is easier than most people realize. Take it as you like it; grab the loaf, your preferred accompaniment and you’re off. First however, you need the loaf.

Ingredients:

2 cups warm water

1 Tbsp. each of sugar and yeast

3 cups of flour

Directions:

• Place the sugar, yeast and ¼ cup of warm water into a mug or bowl to test and wake up the yeast.
• Once the yeast has begun to foam place 2 ½ cups of the flour into a separate bowl and then combine with remaining ingredients holding back ¼ cup of water. Set aside in a warm location and let rise, covered, for at least one hour.
• Punch down dough, roll out and shape the baguette loafs using remaining 1/2 cup of flour as needed to prevent sticking, place on a non stick or oil coated sheet pan, cover and let rise for a minimum of thirty minutes, occasionally brushing water over top to maintain moisture levels.
• Pre heat your oven to 400 F, lightly brush dough sticks with water, place a loaf pan with water and the dough into the oven.
• Cook for at least 15 minutes then check for doneness, this can be done through visual inspection. – If it is not browned enough on top, let cook for longer.
• Cool and serve, or set aside for later use.

Some easy options that go great with this baguette: