I love bread. I can't stop eating it and I think I have a problem. That being said, this is my basic whole wheat baguette recipe. It makes two small loves (so they fit in my oven!) or one large loaf. Feel free to add your favorite herbs and spices. If you're making the dough in a bread maker though, I've read that you shouldn't add garlic to it. It does something to the yeast during the initial rising. So add that after!
- 1 cup water
- 1 tsp lemon juice
- 2 1/2 cups bread flour
- 1 tsp salt
- 1 tbsp sugar
- 1 1/2 tsp yeast
Place the ingredients in your bread maker's bread pan in the order as listed. Use your bread maker's dough setting. When the dough setting is complete, remove the dough from the bread pan, punch dough down, and place on lightly floured surface.
Roll the dough into a roughly 12"x16" rectangle, rolling to remove the air bubbles. As you can see, mine is not a rectangle. If you can get yours into a shape of a rectangle, more power to you. Divide the dough into 2 12"x8" pieces. Roll up tightly, jelly roll style, starting at the 12 inch side. Shape them into 12 inch long loaves. Place them about 3 inches apart on a greased baking sheet. With a sharp knife, make 3 to 4 slashes across the top of the loaves. Cover, and let rise in a warm, draft free place for about 30-40 minutes or until they've doubled in size.
Brush the top with some dairy free milk or margarine and bake in a preheated 375F oven for 20 to 30 minutes or until they're golden brown. They're wonderful for making bruschetta, french toast, or garlic bread. Enjoy!!