French Bread(Baguette)

After the foccacia bread was over i thought of trying out the the french bread baguette. I love this bread and its life savior at times when i am extremely hungry. I often buy baguette from market which has garlic and butter filling in the gashes. I enjoy it with soup or lentils.
I tried this recipe and and it turned out good.
My hubby loves it and i think its the best bread to bake at times. Here goes the recipe of french bread Baguette.

Ingredients:

• All purpose flour(Maida)- 3 cups
• Instant Yeast/Hefe- 7g
• Luke warm water-2 cups
• Olive oil- 2 Tbsp
• egg white- 1
• Salt- 1 tsp
• Sugar- 1 Tsp

Direction:

• Take 2 Tbsp of luke warm water and then add the yeast. leave it for 5 minutes.
• In a bowl take 2.5 cups of flour, add salt ,sugar, and 1Tbsp of olive oil. Mix well. Now add the yeast water. Add water and keep kneading until all the flour has been used to prepare the dough.
• Next place the dough in a bowl and cover it with plastic wrap. Leave it aside for 3 hours in a warm place to rise.
• After 3 hours once the dough has risen, knock it down. Divide in two halves.
• Dust the counter or Chakla with all purpose flour. With the help of rolling pin roll one half in a rectangular shape. Next starting from one side roll the flattened dough. add little water at the other end and finally seal it once you reach the end. Repeat with other half.
• Now make some gashes on the top of the roll with the help of knife. Cover it with wet towel and let it rise for 30 minutes.
• preheat oven and 180Degree C. 
• Grease the rolls with egg white and then place them on baking tray. Bake them for 20 to 25 minutes until their top is covered with golden brown crust. 
• After 25 minutes take out and let it cool on wire rack. 

Next slice and serve. Enjoy with soup or curry.

TIP FOR GARLIC SLICES: Prepare a paste by bringing together soft butter, cooked garlic , herbs and salt. Place this paste in the gashes on the loaf and then broil it for 5 minutes.After 5 minutes slice and your garlic baguette is now ready to be served. Enjoy.

By- Sushmita Pandit

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