ba·guette
noun \ba-ˈget\: a long, thin loaf of French bread
1/2 cup warm water
1 package active dry yeast
1 1/2 cups of water (at room temperature)
1 1/2 tsp salt
4 1/2 cups flour
2 Tbsp cornmeal
1 Tbsp milk
Topping:
2Tbsp butter, melted
1/2tsp salt
1tsp garlic powder
1tsp Itilian seasoning
1tsp parmesan cheese
Directions
1. Pour the 1/2 cup of warm water into a mixing bowl, and sprinkle the yeast on top. Once the yeast dissolves, stir in the 1 1/2 cups of water, the salt, and 4 cups of the flour.
2. Sprinkle the remaining 1/2 cup of flour onto a cutting board, and turn the dough out onto it. Knead the dough until all the flour is mixed in. Put the dough in a greased bowl, and cover it with a damp paper towel. Set the bowl aside in a warm spot until the dough doubles in size (about 1 hour).
3. Sprinkle the cornmeal into a large baking sheet. Punch down the dough in the bowl and then divide into halves. Shape each half into a 12-inch-long fat rope, and place them on the baking sheet.
4. Cut a few 1/4-inch-deep diagonal slits in the top of each loaf. (Or, I just karate chop the bread with my hand to create the slice marks.). Set the bread aside on a countertop to allow the bread to rise for 1 hour.
5. Heat the oven to 400 degrees. Use a pastry brush to lightly brush the top of each loaf with milk. Then place the pan in the oven. Bake the bread until it turns golden brown, 20 to 25 minutes.
6. Remove from oven. Use the pastry brush to spread melted butter over the top of the bread. Lightly sprinkle top with garlic powder, salt, Italian seasoning, and lightly sprinkle with Parmesan cheese.
7. ENJOY
FUN FACTS
Origin of baguette:French, literally, rod, from Middle French, from Italian bacchetta, ultimately from Latin baculum staff
First Known Use: 1926
