Baguettes, an all time favourite! Some of my fondest memories of eating with friends revolve around bread. Here's a basic recipe for baguettes. You can make a healthier version by using rye flour, some other brown flour or spelt wheat if you choose. You can make filled ones too, as shown in the photos. I used garlic and butter mixed up into a paste for two thirds of my dough and feta cheese with fresh basil leaves for the remaining part. You can use pretty much whatever you fancy. Other filling ideas : mozzarella & sun dried tomatoes, butter with herbs, ham and cheese...Experiment and see what your winning combination is!
Baguettes
2.5 dl of water
half a bag of dried yeast
1.5 tsp of salt
3 tbs of sunflower oil
5 dl of flour (use more if the dough still sticks to your fingers after kneading)
Instructions
Measure the luke warm water into a bowl and add the yeast. Measure in the salt, oil and flour and knead the dough until it no longer sticks to your hands. Cover the bowl with a tea towel and leave the dough to rise.
Divide the dough into three parts and use a rolling pin to flatten each section of dough into a rectangular shape. Add on your filling.
Then start rolling the dough from one corner to the opposite corner on the long side. (i.e if it was an envelope you'd roll from left bottom corner to top right.) If it's too long for the oven tray, chop it in half. The bread looks nice and rustic if you give it a twist!
Leave the bread to rise under a tea towel. Add a sprinkling of sea salt, Himalayan salt or herb salt if you wish and pop into the oven at about 250C for 8-10 minutes or until golden brown.
Original recipe:
http://www.hellapoliisi.fi/leivonnaiset/suolaiset-leivonnaiset/1491-patongit-kolmella-tapaa
Baguettes2.5 dl of water
half a bag of dried yeast
1.5 tsp of salt
3 tbs of sunflower oil
5 dl of flour (use more if the dough still sticks to your fingers after kneading)
Instructions
Measure the luke warm water into a bowl and add the yeast. Measure in the salt, oil and flour and knead the dough until it no longer sticks to your hands. Cover the bowl with a tea towel and leave the dough to rise.
Then start rolling the dough from one corner to the opposite corner on the long side. (i.e if it was an envelope you'd roll from left bottom corner to top right.) If it's too long for the oven tray, chop it in half. The bread looks nice and rustic if you give it a twist!
Leave the bread to rise under a tea towel. Add a sprinkling of sea salt, Himalayan salt or herb salt if you wish and pop into the oven at about 250C for 8-10 minutes or until golden brown. Original recipe:
http://www.hellapoliisi.fi/leivonnaiset/suolaiset-leivonnaiset/1491-patongit-kolmella-tapaa
