We’re planning a trip to Europe this May for our five year anniversary. We’re excited and terrified at the same time. Excited to go and explore and relax and soak up another culture. And terrified because we’ll be bringing our 1 1/2 year old with us. Talk about an adventure, right? We might be crazy, but we’re doing it anyway – we’re a wild bunch. I’m sure I’ll have quite a few stories for you once we get back.
But in the meantime, let’s eat bread together.
Baguettes will always and forever make me think of picnics that we took on our honeymoon in Europe, eating one with a big hunk of cheese and gazing up at the clouds. It’s a simplistic and sweet feeling that rushes through me and reminds me to slow down and enjoy life.
More importantly, enjoy life with this bread. Along with some cheese, and quite possibly a smear of jelly too. Is it that much to ask for?
This bread is none other than outstanding. I honestly was impressed by it. It is at it’s best flavor on the day it’s baked. With my leftover bread I made homemade croûtons. A nice strata would also be terrific here.
1 cup water
2 1/2 cups bread flour (King Arthur's brand is great)
1 tablespoon white sugar
1 teaspoon salt (I used sea salt)
1 1/2 teaspoons of Active dry yeast
For the egg-wash:
1 egg yolk
1 tablespoon water
In a standing mixer with a bread attachment, pour all of the bread ingredients in: flour, water, yeast, sugar and salt. Mix on low for 6-7 minutes. Dough will be a ball in your bowl, most likely formed around the mixer attachment. Remove dough and place it in a lightly greased bowl, flipping dough once so all sides are lightly coated with oil.
Cover bowl with a clean dish cloth and place in a warm area of your kitchen for 30 minutes.
** A good tip is to preheat your oven to the lowest setting and let it warm while your preparing the dough. Turn off the oven and let it slightly cool, then place your bowl of dough inside.
After 30 minutes, the dough should be doubled in size. Punch dough down and then remove it and place onto a floured surface. Knead dough for a few minutes to help remove air bubbles. Once you're done kneading cut dough in half. Begin to roll 8 to10 inch long ropes tapering each end.Cut diagonal slits in the bread every two inches and place onto a baking sheet.
Cover with a clean towel and let dough rise for 30-40 more minutes, until doubled in size.
Preheat oven to 375 degrees Fahrenheit.
Stir together the egg-wash of 1 egg yolk and 1 tablespoon of water. Brush onto the tops of each loaf. Place dough into the preheated oven and bake for 20-25 minutes, or until golden.
Recipe adapted from AllRecipes