Baguette Bread

We lived in Missouri for 19 months, and it was some of the best times of our lives! We met some of the best people we have yet to meet and they are now life long friends! Not only were they all amazing, but they were also amazing cooks. This recipe I got from my friend Sarah and it is a hit. The recipe produces a super soft bread with a crunchy outside. It is great with any pasta meal, or to just eat a whole loaf  hot out of the oven as a "snack".

This recipe calls for a Baugette Pan, this is what mine looks like

Baguette Bread
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This is a fast and easy french bread recipe. It makes 4 loaves so my favorite thing is to wrap the loaves, individually, in foil,  that we did not eat that night  and stick them in the freezer. Then I warm them up in the oven in the foil it is wrapped in and use them for several meals. I use a baguette pan you don't have to have a baguette pan.

3 C. hot water

1 1/2 T yeast

1 1/2 T sugar

3 tsp salt (I use kosher but you don't have to)

6 C Flour
1 Tbls Rosemary (opt.) (In this picture, I did not use Rosemary)

Directions: Mix water, yeast, sugar, & salt in a bowl and let stand for 10 minutes (will be bubbly). Add flour & rosemary and mix until smooth and not sticky. (It may take little more flour). I put a little olive oil in a bowl and then put the dough back in it and make sure all of the bread is coated with a little oil. Then you let the dough rise until it is double in size. - Tip: I turned my oven on to WARM while I was mixing everything together and then when it was all warm I turned the oven off, put the dough in the oven with the door open just a little. That way it raised faster. I think I left it in there for 20-30 minutes.Then take the dough out and put it on lightly floured surface & knead until smooth. Divide into fourths and roll into baguettes and let raise another 10 minutes. (If your baguette pan only has 3 slots, then you can make 3 bigger ones, or just leave the fourth loaf off and cook it alone after your first batch)

Put onto a baguette pan.

Take an egg white and a little salt and mix in a bowl. Take a pastry brush and brush egg on top of bread (it gives it a shinny look).

Bake @ 400 for 20-30 minutes.It is very simple and very fast.

Recipe Source: Sarah Babbel