Baguette

[90 Minutes]

Baguette is a French bread that is long and narrow with a crispy brown crust and chewy light interior. Baguettes are made with water instead of milk. Brushing the outside of the bread while it is still being baked creates the crisp crust. Make your own baguette from scratch, then enjoy the freshly baked taste.

You'll need:

• 2 envelopes yeast • 1/3 cup lukewarm water • 1 Tbsp. sugar • 4 cups white flour • 1 - 1/2 Tbsp. salt • 1 cup lukewarm water • vegetable oil spray • 1 egg white • 2 Tbsp. water • flour to cover the cutting board when kneading • This recipe makes 2 baguettes.

What to do:

1. If possible, print out these directions. Read them through before you begin.
2. Gather everything you’ll need and always remember cooking safety.
3. Before handling food, be sure to wash your hands.
4. In a small mixing bowl mix the 1/3 cup lukewarm water with the sugar.
5. Stir the yeast into the sugar-water mixture.
6. Put the flour in a large mixing bowl.
7. Stir in the yeast mixture, adding enough of the cup of lukewarm water to include all the flour.
8. Place the dough on a cutting board covered with flour.
9. Knead the mixture for 4 or 5 minutes, then put the bowl in a pan of warm water, cover it with a kitchen towel, and let the dough rise 2 hours.
10. Punch it down for 2 minutes, then divide the dough into 2 parts. Stretch and roll each part into a long baguette, 1 1/2 inches in diameter.
11. Coat a baking sheet with spray vegetable oil and lay the baguettes down.
12. Let baguettes rise 15 minutes. Score them 5 or 6 times diagonally with a knife and put them in a cold oven.
13. Preheat the oven to 350 degrees F.
14. Bake the baguettes for 50 minutes.
15. Whisk together the egg white and 2 Tbsp. of water. Brush the mixture on the baguettes and bake for 10 more minutes.

How to use:

1. You can serve the baguettes as a bread course for a meal.
2. They can also be sliced thinly and used with dips or sliced and used as sandwiches.

Useful information:

My aunt Sofia use to make baguettes for dinner every night. She taught me how when I was younger and now I enjoy sharing her recipe with my family. (Jacque, age 13)