This is a simple recipe that I like to make from time to time. I have found that if you prepare a full baguette and cut in to it and then wrap it up for further use, it loses some of its original taste. By having around 6 mini baguettes, you in a sense, get 6 isolated baguettes that will better retain their taste even if you eat it a day after you bake it.
Plus, a mini baguette is the perfect accompaniment to your packed lunch or for a substitute for dinner rolls. You could probably use them for about a couple dozen things that I can not think of right now, but honestly any way you decide to use them works. Unless, you try to eat them frozen. They might not go well frozen. Or liquified. Again, might not work.
These are so tasty and so cheap. You are going to want these every day. And you can! You won’t even break your wallet.
We have a notoriously bad history here in the United States for bad bread. And good bakery style bread here can get costly. MAIN POINT: Don’t buy bread from a bakery, make it yourself.
What you will need:
- 3/4 cup of luke warm water
- 1 teaspoon of yeast
- 1 teaspoon of sugar
- 1/2 teaspoon of salt
- 1 and 3/4 cup of flour
How to make:
Step 1: Take a large mixing bowl and put the water, yeast and sugar in it. Walk away for 15 minutes. Don’t look at the bowl. Don’t even think about the bowl.
Step 2: After 15 minutes add 3/4 cup of flour and stir with a mixing spoon until everything is together. Add salt. Next add 1/2 cup of flour and stir until mixed together. Finally add remaining 1/2 cup and stir until mixed together. It won’t all mix together, don’t worry.
Step 3: Take dough out of bowl and knead on a lightly floured surface for 2 minutes.
Step 4: Put dough ball in a large bowl (I quickly washed out my mixing bowl), sprayed with pan spray or rubbed with olive oil. Cover with a clean dish towel. Let sit for 1 and a half hours.
Step 5: After an hour and a half take the dough out of bowl and roll it in to a 14 inch long string. Next cut it 6 ways (each section being just a bit over 2 inches–It doesn’t have to be precise. DO what YOU want)
Step 6: Take individual sections and roll them between your hands to lengthen them to 4 inches each.
Step 7: Take the 4 inch mini baguettes and place them on an oiled baking tray. Cover with a clean dish towel and let sit for 20 minutes. Meanwhile preheat oven to 370 degrees.
Step 8: After 20 minutes, take a sharp knife and make a small cut down the top to bottom of each baguette (I believe this is referred to as scoring the bread, I may be wrong, it sounds right…so, let’s call it that). The deeper you score it, the more epic of an opening the bread with have.
Step 9: Place in oven for between 25 to 30 minutes, until bread gets a nice golden brown.
Step 10: Don’t eat them all at once!
What it will cost:
- The bag of King Arthur flour was 4.95. It has around 18 cups. I used around 2 cups (including extra flour for kneading). So, for this bread I spent 0.55 cents.
- The yeast I used was Red Star and it costs around $4.62. It is 4 oz. There are 6 tsp in 1 oz, so 24 tsp worth in the jar. I used 1 tsp, so price I spent to make this bread was 0.19 cents.
- I’m not including sugar or salt because if you own it in bulk, like most people, cost is virtually non-existent.
- Grand total cost of 0.74 cents for 6 mini baguettes.