On the menu for the football game today is meatball subs, Confetti Pasta Salad, and a slice of the Easy Apple Cake in the cast-iron skillet.
The bread recipe I made for the baguettes is simple and done in the Cuisinart, as my previous recipes. The added ingredient to the recipe was a cup of sourdough starter. I keep a crock in the refrigerator with it to add to bread, rolls, even pancakes batter, to give that oh, so familar tang distinctive of sour dough. Here's my recipe:
baguette pan I have will do five (5) 12-inch loaves. Divide the dough (I did 5 pieces) and with your hands, pat them out flat. Next, roll the dough, tightly, towards you, pinching down as you go. When just about an inch of dough is left, bring up the side closest to you and pinch the seam.
Place loaves on the pan, sprayed with vegetable oil. I used a lame' to slice the tops in a diagonal motion, to allow for expansion. Then, I sprayed with Quick Shine, covered them lightly with plastic wrap, and finally, with a towel to rise for 30 minutes.
Pour 1/2 to 3/4 cup water over the lava stones to start the "steaming" and place the tray of baguettes in the oven.
The loaves browned nicely in about 25 minutes, but watch your oven. I usually go by the aroma to know when the bread is done...something you will pick up the more you bake!
These baguettes are great, not just for sandwiches, but sliced diagonally and grilled to hold your favorite appetizer. In the summer, I love to make bruschetta with fresh tomatoes, basil, & minced garlic or spread baguettes with goat cheese and squeezed roasted garlic on top. Yum...yum!