Becky has spent her entire career cooking and baking, which are also her favorite hobbies outside of work. For her, time spent in the kitchen not only relieves stress, but is lots of fun as well. Becky’s love for baking began as a child, standing on a chair next her mom, adding ingredients and mixing up dough.
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An age-old bread making tradition just got easier. Crusty on the outside and tender on the inside, this baguette is a bread baking experience you will be proud of.
Combine 1 1/2 cups warm water, yeast, sugar and salt in 2-quart plastic food container or bowl. Stir in flour with wooden spoon until moistened. (Dough will look wet and be loose enough to conform to the shape of its container.) Cover loosely with lid or plastic food wrap; let stand at room temperature about 2 hours or until dough rises and begins to collapse. Top of dough will have a flattened appearance.) Cover loosely; refrigerate overnight or up to 7 days.
When ready to form loaf, line large baking sheet with parchment paper; sprinkle with cornmeal. Set aside.
With floured hands, stretch and shape (do not knead) dough into 1 (16-inch) or 2 (10-inch) long smooth loaves. Place onto prepared baking sheet; let stand at room temperature, uncovered, 40 minutes. (Loaf will not rise much during this “resting” period.)
Fifteen minutes prior to baking time, place broiler pan or 13x9-inch baking pan onto bottom oven rack; carefully pour 2 cups hot water into pan. Then, heat oven to 450°F.
Cut 5 to 8 (1/4-inch) deep diagonal slits across top of loaf with serrated knife. If desired, brush loaf with water; sprinkle evenly with sesame seed, poppy seed or shredded Parmesan cheese.
Place baking sheet with bread onto middle oven rack. Bake 35-40 minutes or until crust is golden brown and firm to touch. Cool completely on wire cooling rack.
Variation: Cheddar Cheese Artisan Bread. Prepare as directed above, stirring 1/2 cup shredded Cheddar cheese into dough with flour. Continue as directed above.
Dietary Fiber: 1g
I've made this several times and it always tastes great. I really like that it takes only a few minutes to mix, then a little while longer to bake a few days later. However, the dough has always turned out too wet. I've been adding an extra quarter cup of flour, but I think I will add even more.
I loved this recipe!! It was amazing and delicious, and easy!
So easy and absolutely delicious!
I highly recommend this recipe. It is easy to assemble and makes a great loaf of bread. Everybody that I have served the bread to has nothing but good to say about it. One can't go wrong with this recipe!!
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/1824
© 2015 Land O'Lakes, Inc.
Once the temperature drops a few degrees, I’m in full-on fall foods mode. Pumpkin bars, apple crisp, cranberry bread…you name it, I’m making it. However, most of it revolves around sweets. Why doesn’t dinner get a fair chance?
Once the temperature drops a few degrees, I’m in full-on fall foods mode. Pumpkin bars, apple crisp, cranberry bread…you name it, I’m making it. However, most of it revolves around sweets. Why doesn’t dinner get a fair chance? More ...
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Hi, I'm Becky. I'm eager to share my best ideas and favorite recipes from my 20+ years in the Land O'Lakes Test Kitchen. I'm also excited to help with any questions you have about cooking and baking with Land O Lakes® products. Some of the questions and answers will be published in our newsletter, The Measuring Cup®. Please use the short form below to ask your questions, or share your tip or memory.
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