Baguette Bread

Oh, I love baguette bread. Since I made lasagna this weekend, I figured I would make up some bread to go with it. I actually made the dough the night before and refrigerated it until I was ready for the second rise.

The crust was crisp with a soft inside. This bread accompanied the lasagna nicely. The left over bread we placed in the freezer to make some croutons at another date. Next time, I'm going to knead some herbs into the dough before baking.

The Almost No Knead Baguette
3 cups lukewarm water
5 cups all purpose flour
3 cups white whole wheat flour
1 Tbsp salt
1 Tbsp instant yeast

Directions:

1. Spray a large bowl with cooking spray and set aside.
2. In another large bowl, add the water and yeast. Allow to rest for 5 minutes to make sure the yeast proofs.
3. Add the flour and salt to the yeast water and stir to combine. 
4. Mix the dough until no dry spots remain and the dough is fairly soft.
5. Knead the dough by hand for a few minutes. The dough will be sticky.
6. Add the dough to the greased large bowl and flip.
7. Cover with plastic wrap and refrigerate overnight.
8. Divide the dough in half and shape into a slightly flatten oval. 
9. Fold the dough lengthwise in half. 
10. Seal the edges of the dough with the heel of your hand.
11. Flatten the dough slightly and fold in half lengthwise. Seal the dough with the heel of your hand.
12. With the seam side down, gently roll the dough into desired size.
13. Place the dough seam down on a lightly greased of a baking sheet or a baguette pan.
14. Roll out the other half of the dough.
15. Cover the dough and allow the dough to rise for about 1 1/2 hours.
16. When ready to bake, heat the oven to 450 degrees F.
17. Slash three or four times onto the baguette diagonal.
18. Spritz the dough with warm water and bake for about 25 minutes or deep golden brown. 
19. Remove the bread from the oven and allow to cool.

Recipe adapted from King Arthur website.

Did you know...
-The bakers of Vienna invented the steam ovens and were the first to begin to bake hard crusty breads.
-In France around 1920, a law went into affect that did not allow bakers to begin work before 4 am. The bakers needed a bread for their customers. Since the baguette baked faster, the baguette bread became popular with bakeries.

Breakfast Bruschetta

Do you love brunches? I really do since I get to combine two meals in one. The best part is less dishes-most of the time. If we don't go out for Sunday breakfast, we will make breakfast. Sunday is the only day I will cook a big breakfast. On occasion, I can even talk my husband into cooking and dishes. It is the best way to start the day.

I think this would make the perfect special breakfast for someone. If some fruit is added with the perfect breakfast beverage, I think it would be pretty fancy and easy. It is a great way to use up some left over french bread.

Breakfast Bruschetta
3 eggs
2 egg whites
1 tsp milk
1 tsp butter
12 slices of french bread
1 tsp olive oil 
1/2 tsp oregano
1/2 tsp parsley
1/4 tsp rosemary
1/8 tsp garlic powder
1/8 tsp thyme
1 plum tomato, chopped
4 oz. cheddar cheese
salt and pepper for taste

Directions:

1. In a medium bowl, add the eggs, egg whites, and milk. Whisk well until combined.
2. In a cold medium skillet,  add the butter with the egg mixture. 
3. Turn the stove to medium and whisk eggs slowly while heating up.
4. Continue to cook the eggs until cooked through. Set aside.
5. In a small bowl, mix the olive oil, oregano, parsley, rosemary, thyme, salt, and pepper. 
6. Brush each top of the sliced french bread with the olive oil. 
7. Toast the french bread in the toaster oven, oven, or grill.
8. Fold the tomato into the eggs until incorporated.
9. Add the egg mixture on top of the toasted bread.
10. Top with cheese. Season with salt and pepper.
11. Serve immediately.

Recipe adapted from Hungry Girl.

 Did you already know... 
-Brunch began in the late 1900s in England.
-Brunch is typically served between 10 am to 2 pm.
-Certain alcohol drinks are acceptable to be served at brunch.