It has been a minute since I've posted on the eats here in the Gandy house so I thought I'd share a recipe that I'm loving at the moment. Although we try to do a mostly gluten free diet sometimes a girl just has to have some bread. A friend of mine shared this recipe with me a couple months ago, and I've made it three times since then which is proof enough that is quick, easy and delicious. Not to mention kid friendly. Winning!
So here it is:
Quick & Crusty French Baguettes
- 2 cups very warm water
- 1 packet yeast
- 2 tablespoons sugar
- 1 1/2 teaspoon salt
- 3-4 cups flour ( I use half white and half wheat)
Preheat the oven to 425 degrees. In a large bowl, whisk together the warm water, yeast, and sugar. Set the bowl on top of your preheating oven for ten minutes. Stir in the salt and add the flour a half-cup at a time, until the dough becomes soft but not sticky. Knead the dough until elastic.
Cut the dough into four even pieces. Roll each of them into four long, thin ropes. Twist together two of the ropes to form one loaf. Twist the other two ropes together to form a second loaf. Transfer both onto a large baking sheet lined with parchment paper. (Last time I made them I just made four long ropes and popped them in the oven without twisting. It made enough that I could freeze two of the loaves.)
You can now bake the loaf right away (if you’re in a hurry) or allow it to rise for an additional 15-30 minutes on top of your warm oven.
Now for the SECRET: Fill a large bowl with 3-4 cups of ice. Open your hot oven and place the baking sheet with the baguettes inside, then toss the ice cubes on the bottom of the oven and quickly shut the door. Do NOT open your oven for 15 minutes. Bake until golden brown, about 15-18 minutes.
Serve fresh and hot with your favorite olive oil for dipping.
** If you choose to freeze some for later use, let the loaves cool, wrap them in a towel and put them in a Ziploc bag. When ready to eat let them thaw, slice into pieces, add butter and seasoning and warm in oven. They freeze great!
Taken from Babble.