NIF'S QUICK BAGUETTE CRISPS
I had half of a baguette left one day after making a recipe and thought that I would quickly make something for my kids to snack on. These were gone in no time! They would be perfect for appetizers - use for dips or spreads or just eat them as they are! There is not a lot of seasoning on these because I like the taste of a good baguette. These are sturdy but so light and crispy when you eat them. You have to make sure to cut them very thin or they are a little hard to chew. Enjoy!
Provided by Nif_H
Categories Low Cholesterol
Time 17m
Yield 60-70 crisps
Number Of Ingredients 3
Steps:
- Preheat oven to 350°F.
- Place baguette slices on a cookie sheet, making sure to leave a little space between them. I lined my sheet with tin foil so there was no clean up.
- Spray thoroughly (enought to coat) and evenly with olive oil. Sprinkle with seasoning salt, just enough to taste. You don't want these to be salty, just nicely seasoned.
- Bake for 12 minutes. That was the perfect amount of time for my oven, but check your oven earlier to make sure that they don't burn. They are done when they are lightly browned.
- Let cool and store in an airtight bag or container.
Nutrition Facts : Calories 20.7, Fat 0.2, SaturatedFat 0.1, Sodium 46, Carbohydrate 3.9, Fiber 0.2, Protein 0.7
BAGUETTES (FRENCH BREAD)
Make fresh, French bread at home with this simple recipe - an overnight starter called a poolish gives a golden crust and chewy middle.
Provided by Jane Hornby
Categories Side dish
Time 50m
Yield Makes 3 40cm baguettes
Number Of Ingredients 7
Steps:
- To make the poolish, mix the flour and yeast in a medium, deep bowl. Add 200ml room temperature water and stir to a very thick batter. Cover with cling film then chill overnight, after which time the batter will have doubled in size.
- The next day, combine the flours, remaining yeast and the salt in a large mixing bowl. Add another 250ml water to the poolish, then pour into the flours and mix to make a very wet, sloppy dough. Let this sit for 20 mins, which helps the dough to come together more quickly as you knead.
- After 20 mins, the dough will still be wet - possibly much wetter than you're used to, but this is important for a delicious loaf. Either knead by hand for 10 mins (see tip on kneading a very wet dough, below), or in a mixer with a dough hook for 5-8 mins, until the dough firms up and becomes smooth and elastic. It will still feel sticky but have shape and spring.
- Dust a clean patch of worktop and the dough with a little more flour, then fold the dough inwards on itself to make a ball. It will be dry to touch on the outside, but pleasingly wobbly and alive within. Transfer to a lightly floured large bowl, cover with a clean teatowel and let rise for 1½ hours in a warm, draft-free place until doubled in size.
- Dust a heavy teatowel or baker's cloth with plenty of flour, and put it onto onto a large kitchen tray or board. Shape three long, baguette-width ridges in the cloth. Turn the dough onto a floured worktop, then flour the sticky side lightly. Cut into 3 equal pieces using a large knife. Do not knead the dough or 'knock it back'.
- Working one at a time, press each piece of dough into a rough oval about 25cm long and 20cm deep. Fold one of the long sides to the middle and press it down well with your fingers. Fold in the other long edge in the same way, and press well again to make a long strip of dough with a groove down the centre. Now fold the dough over itself lengthways into a sausage, pressing the two sides together well in a tight seam against the worktop. Roll very lightly under your palms to seal and make the ends a little pointy. The loaf will be about 40cm long.
- Place the dough seam-side down in your prepared cloth, then repeat. Dust all the loaves with a little flour, cover with a clean teatowel and leave at room temperature for 1 hour, or until almost doubled in size.
- Heat oven to 240C/220C fan/gas 9. Put a roasting tin on a shelf towards the bottom of the oven, plus set a shelf in the top third. Scatter semolina or more flour over one or two large baking trays. Carefully roll or lift the breads onto the trays, leaving space for them to grow. If they stretch or go wonky don't worry, just pat them back carefully into place.
- With a very sharp craft knife or blade, slash the loaves diagonally 5 or 6 times, cutting 1-2cm in. Bake one tray at a time, adding 100ml water to the hot roasting tin and closing the oven door as quickly as you can. Bake for 20 mins or until dark golden, risen and crisp. Cool on racks and enjoy same day, or warmed in a hot oven for a few mins next morning.
Nutrition Facts : Calories 765 calories, Fat 3 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 155 grams carbohydrates, Sugar 1 grams sugar, Fiber 5 grams fiber, Protein 26 grams protein, Sodium 2.5 milligram of sodium
GARLIC BAGUETTE CHIPS
This is easy to make for any dip. Economical and delicious. If you are a serious garlic lover add more garlic powder. You can even add a sprinkle of parmesan cheese to kick it up a notch.
Provided by chef FIFI
Categories Lunch/Snacks
Time 15m
Yield 10 serving(s)
Number Of Ingredients 3
Steps:
- Slice baguette in small slices.
- Combine the olive oil and garlic powder and mix well.
- Place slices on cookie sheet.
- Keep stirring mixture up between brushings to maintain an even flavor.
- Brush oil mixture on each baguette.
- Bake in an 350 degree oven for about 10 minutes or until golden brown.
Nutrition Facts : Calories 346.2, Fat 7.3, SaturatedFat 1.3, Sodium 525.9, Carbohydrate 58.4, Fiber 2.5, Sugar 2.6, Protein 12.2
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