Baking Day wonder #4…the baguette
You just can’t beat homemade bread. It cannot be compared to any bread in the grocery store and being in control of what goes into your bread, makes it all the more amazing.
This loaf was simply my white bread and I shaped it into a baguette. It isn’t the French loaf we are all used to with the crisp chewy crust and soft porous center, though I’ve made the French baguette and am in love.
This is a simple version I make on my baking day. Maybe it doesn’t have the same attributes as the French bread, but it has a soft delicious flavor of it’s own that holds all my toppings for bruschetta, perfectly!
I freeze the loaf until I’m ready. It just sits and waits for me. Making me a super star once again when my husband comes home for dinner. I have our favorite wine ready with our favorite topped bruschetta to munch while our dinner is bubbling away at the stove.
It really is the perfect appetizer (and dessert! Dessert bruschetta with homemade hazelnut spread coming this week!).
To bake-up this bread on your baking day, follow the recipe for my basic white bread, here.
One batch make 2 loaves of bread. You can make one for a bread pan and one baguette shaped loaf.
Spray a large baking sheet, and shape your loaf into a baguette, by just rolling it with your hands on a lightly floured surface. Lay onto your sheet pan to let rise until doubled; about one hour. Using a serrated knife, cut at a diagonal, little cuts onto the top of the loaf before putting into the oven.
Bake off in an 350 degree oven for about 20 minutes or until lightly golden brown.
Enjoy my friends and have fun baking this wonderful baguette shaped loaf on your next baking day!