“Is it done yet?” “…How ‘bout now?” As these delicious crusty French bread baguettes were baking, the aroma permeated the house. My children couldn’t wait to sink their teeth into it. From the expressions on their faces, I would say it was worth the wait! The house smelled like a bakery.
Funny thing happened when I was gathering the ingredients to make this. I thought I had corn meal. Now, it is optional but it really adds a nice texture to the base of the bread. I’m looking high and low for the corn meal. I asked my husband if he knew where it was. He didn’t, …but he had a really good idea. He said, “why not use grits? …after all it is corn”. Well, I thought, why not? So, I used (uncooked) grits. Okay, grits may not be a staple in a lot of homes, but it was a great substitution and an option we had available. Let me tell you, we couldn’t tell any difference. It came out great! The pictures you’ll see below are used with uncooked grits. Again, this is optional, but if you want that chewy, crunchy texture, you’ll want to use either corn meal or grits.
Honestly, this is one of my favorites – not only because it tastes so good, but there are so many options – this bread makes excellent:
Garlic bread
Crostini
Croutons
bread pudding
…and so much more!
Add ingredients in large mixing bowl. (If using a bread machine, add ingredients according to manufacturer’s instructions).
Once the ingredients are fully incorporated, continue to mix for an additional 5 minutes.
While dough is mixing, prepare a large bowl with a thin coat of oil for the dough to rise. Place dough in bowl and cover. *Let sit in a warm place for 30-40 minutes. *see note
(I love silicone mats for this next step = easier clean up)
On a lightly floured surface punch down dough, roll out air bubbles and roll into a rectangle approximately 12”x16” (30cm x 40.64cm).
Cut rectangle in half. You should have two rectangles approximately 12”x8” (30cm x 20.32cm).
Starting at the 12” (30cm) side, roll tight to form the loaf. Try to press out any air bubbles as you go. Tuck ends. Repeat for the other half.
Line baking sheet with parchment paper or silicone baking mat. Sprinkle two strips of corn meal on liner, approximately 3 inches (7.62cm) apart. (This will line the bottom of the baguettes). Place each loaf on the corn meal.
Make 4 deep diagonal slashes or one long slash down the center of each loaf. Cover and let rise again for another 40 minutes.
Preheat oven to 375℉ (190.5℃). Brush loaves with egg white. Bake until golden brown, approximately 20 minutes. Cool uncovered on baking rack. If there are any leftovers, for best results wrap in a cloth, not an airtight container.
- 2 ½ cups (317.5g) bread flour
- 1 cup (235ml) water
- ½ tablespoon (7.5g) granulated sugar
- 1 teaspoon (4g) Himalayan pink salt
- ½ tablespoon (4.25g) active dry yeast
- 1 egg white
- Corn meal or grits (optional)
- In a stand mixer fitted with the dough hook attachment, add ingredients in order listed above. (If using a bread machine, add ingredients in the order recommended by the manufacturer).
- Mix until all ingredients are fully incorporated. Dough will be elastic“y”. Continue to mix on low speed for 5 minutes.
- In a lightly greased bowl, add dough and turn to coat all sides. Cover and let rise for 40 minutes in warm area. *See note for special tip
- On a lightly floured surface, punch down dough, roll out air bubbles and roll into a rectangle approximately 12”x16” (30cm x 40.64cm).
- Cut rectangle in half. You should have two rectangles approximately 12”x8” (30cm x 20.32cm). Starting at the 12” (30cm) side, roll tight to form the loaf. Try to press out any air bubbles as you create the loaf. Tuck ends. Repeat for the other half.
- Line baking sheet with parchment paper or silicone baking mat. Sprinkle two strips of corn meal on liner, approximately 3 inches (7.62cm) apart. (This will line the bottom of the baguettes). Place each loaf on the corn meal. Make 4 deep diagonal slashes or one long slash down the middle of each loaf. Cover and let rise again for another 40 minutes.
- Preheat oven to 375℉ (190.5℃). Brush loaves with egg white. Bake until golden brown, approximately 20 minutes. Cool uncovered on baking rack. If there are any leftovers, for best results wrap in a cloth, not an airtight container.
I've made the mistake of forgetting to turn off the oven. Not the results I wanted, so please don't forget to turn it off!
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