I’ve been back to school for a whole week, and . . . . drumroll please, it’s been GOOD! Moral seems higher than it has in years, Joss was extremely happy to be back at Didi’s (her sitter) with her friends, and I have been enjoying reconnecting with my school friends, too! We have the best principal in the world, and she has made our first week back amazing!!! Thanks, Tara 🙂
I was dreading going back to work. I felt like I had to cram my whole life into those last few days before school started again. I was starting to feel a little wacky, so as part of my therapy, I started dipping anything dippable in melted white chocolate. It helped.
This week Joss visited her pre-school and dance class. It just doesn’t seem real. Time really does fly. I am so blessed to be her Mom.
This recipe came from a blog called The Gingham Apron (linked). The Gingham Apron is a beautiful blog created by 5 sisters. I love their use of scripture and gorgeous holiday pictures. The recipe is for a “Bucket Bread” – called Bucket Bread because they mix it one of those plastic ice cream buckets with the handle. I mixed mine in the Kitchenaid. It does not require any kneading, so if you don’t have a mixer, this recipe is perfect! The recipe makes about 4 – 5 boules, or 1 lb., grapefruit-sized balls of dough, so if you’re making only one baguette, you’ll have plenty of dough leftover to store in the fridge and use later. I’m also going to try using this dough for my homemade pretzels. This dough gets better with time.
There are some really cool tools for making baguettes in the King Arthur Flour ad/magazine. I didn’t use any of them to make my bread, but I may ask Santa for a baguette pan.
A baguette is a long skinny bread, perfect for splitting in half and slicing and using for a sub or slicing, toasting and topping. This recipe results in bread that is the perfect texture and can be kept in the fridge, unbaked, for up to 2 weeks.
I love having several containers of this bread on hand (it is super easy to make!) to use for any recipe calling for a dough. It costs just a few cents to make it and can also be shaped for dense rolls, pizza or stromboli crusts, cinnamon rolls, breadsticks or any recipe that calls for a crust. It’s also awesome to split and bake, topped with melted butter, garlic and cheese for garlic bread. Any way you slice it, it is delicious!
Baked baguette leftovers are also very good painted with butter and EVOO, sprinkled with garlic and parsley (or a little Italian seasoning) and baked for croutons or baked to top French Onion soup, or to complement any soup. Add a little of my Strawberry Lemon Preserves, and you’ve got a scrumptious breakfast or dessert.
Try this recipe, especially if you’re a novice bread baker!!!
Four ingredients and you've got a no-knead dough that can last up to 2 weeks in the fridge.
Mix the water, yeast and salt in a mixer bowl or large bowl and let sit for about 10 minutes.
Add the flour and mix.
Let the dough sit at room temperature for about 2 - 5 hours, then cover with a well-fitting but not sealed lid and refrigerate.
To make the baguette, preheat the oven to 450 degrees F with a large pizza stone and a pan filled with one cup of water (bottom rack) in the oven. My pizza stone was too small, so I used a half sheet tray. Flour your hands and work area. Pull off a grapefruit-sized piece of dough and shape, tucking the edges under till the top is smooth. Start shaping into a cylinder. Shape until the dough is long and skinny. Let the dough rest on a pizza peel or sheet tray for 20 minutes.
Slash the top of the bread on the diagonal with a sharp knife. Bake for about 15 - 20 minutes.
*Use different temps and baking times for other dough applications.