HOMEMADE FRENCH BAGUETTES
Provided by Kelsey Nixon
Time 1h35m
Yield 8 servings
Number Of Ingredients 7
Steps:
- Combine the honey, yeast and 1/2 cup warm water. Stir to combine and let the mixture stand until the yeast is activated and begins to foam, 5 minutes.
- Mix the flour and salt in a large mixing bowl with a dough hook and slowly add in the yeast mixture. Gradually add 1 cup warm water and mix until the dough comes together into a ball that is not too wet (you may not need all of the water). If the dough is sticky, add a little bit more flour. Turn out the dough onto a floured surface and knead until the dough is smooth and elastic, 2 to 6 minutes. You can do the thumbprint test: press in the dough with your thumb and it should bounce back when it's ready.
- Form the dough into a ball, place it in a lightly-oiled bowl and cover with a dishcloth, so it doesn't dry out. Let rest in a warm environment until doubled in size, 25 to 30 minutes.
- Punch down the dough and divide it in half. Shape into 2 baguettes by making a flat rectangle out of your dough, then folding the top and bottom towards the middle, like an envelope, and sealing the seam with your fingers. Keep repeating the folding and sealing, stretching the rectangle lengthwise as you go, until it's about 12 to 14 inches long and 2 inches wide. Fold and seal either end to round. Flip seam-side down and place on a sheet pan or baguette pan that has been dusted with cornmeal. Score the tops of the loaves, making deep diagonal slits 1/2-inch deep, cover with a dishcloth and let rise in a warm environment until they have doubled in size, 25 minutes.
- Preheat the oven to 450 degrees F and position your oven racks with one on the bottom and the other in the middle. Place an oven-safe (non-glass) bowl or pan on the bottom rack.
- When your bread has doubled for the second time, remove the towel and quickly and simultaneously, slide the sheet tray with the baguettes onto the middle rack while carefully throwing the ice cubes into the bowl on the bottom rack. The ice will create a burst of steam that will give you a nice crispy crust. Quickly shut the oven door so no steam escapes. Bake the baguettes until golden brown, 15 minutes.
- Cook's Note: If you have a glass window on your oven, place a towel over it when throwing the ice in, hot glass can shatter if ice touches it.
- Serving suggestions: ricotta cheese and acacia honey.
STICKY ONION AND SAUSAGE BAGUETTES
Make and share this Sticky Onion and Sausage Baguettes recipe from Food.com.
Provided by Noo8820
Categories Lunch/Snacks
Time 25m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 200 degrees Fahrenheit or 180 degrees Celsius or Gas 6.
- Drizzle the honey over the sausages.
- Roast sausages for 20 minutes until cooked through.
- While the sausages are cooking, finely slice the onion.
- Sizzle onion in a frying pan with the balsamic vinegar and the demerara sugar until soft and sticky.
- Serve the sausages and sticky onion in small baguettes.
Nutrition Facts : Calories 407.3, Fat 29.8, SaturatedFat 9.9, Cholesterol 80.6, Sodium 715, Carbohydrate 16.9, Fiber 1.2, Sugar 12, Protein 17.7
CLAUDINE MARQUET'S AUTHENTIC FRENCH BAGUETTES
Make and share this Claudine Marquet's Authentic French Baguettes recipe from Food.com.
Provided by Cathy Kerton-Johnson
Categories Yeast Breads
Time 2h5m
Yield 3 baguettes
Number Of Ingredients 6
Steps:
- Dissolve the yeast in 3/4 cup warm water.
- Place flour, salt, and wheat germ in the bowl of a food processor.
- Add the yeast and water mixture and pulse 5 times.
- Add the remaining water while turning the machine on and off.
- Process for 1 minute, until the dough comes off the sides of the bowl and forms a mass on the blade.
- Remove and knead by hand for 1 minute more.
- Place dough in a greased bowl, turn to coat, cover, and let rise 1 hour.
- Punch down and divide into 3 pieces.
- Shape each into a long narrow baguette and place on a baking sheet or in a baguette pan that has been sprinkled with cornmeal.
- Let rise 30 minutes, then slash before baking.
- Put a pan of hot water in the oven and preheat it to 400 degrees.
- Bake the bread for 30 minutes.
- Cool the loaves on a rack.
- These freeze well and can be reheated in a 375 degree oven for 5 minutes before serving.
Nutrition Facts : Calories 645.1, Fat 2.6, SaturatedFat 0.4, Sodium 1557.8, Carbohydrate 132.7, Fiber 6, Sugar 0.5, Protein 19.9
LAMB SAUSAGE BAGUETTES
Posting for ZWT 5 Australia/New Zealand An Aussie barbecue isn't complete without "snags." ( sausages) Times are approximate
Provided by wicked cook 46
Categories Lunch/Snacks
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- The first step is to make the chutney.
- Peel the mango and cut into large chunks.
- Heat a small saucepan over medium heat and add the mango, sugar, vinegar, ginger, chili, raisins, mustard seeds and salt.
- Stir well to dissolve the sugar.
- Once the mixture starts to bubble, turn the heat down to a low and simmer for 1 hour.
- Once the chutney is ready, it can be stored in an clean and airtight jar for up to a month.
- Now for the sausages.
- Gently poke a few small holes in the sausages with a sharp knife. This will help with the release of fat and juices when cooking.
- Heat the barbecue or fry pan to a medium heat and cook the sausages until done.
- Cut the breadstick into manageable sections, fill with butter or mayonnaise, a handful of greens, a sausage and top with mango chutney.
Nutrition Facts : Calories 368.6, Fat 3.7, SaturatedFat 0.5, Sodium 316.1, Carbohydrate 82.5, Fiber 4.9, Sugar 58.6, Protein 5
EASY BAGUETTES
It has taken me a while to find a good baguette recipe. Many are very complicated and take a long time to make and others aren't a true baguette at all (too soft, more like a white bread). I was very pleased with this recipe that I found on kingarthurflour.com and I love how easy it is! Make sure to start this the evening before you want the bread. Prep time includes rise times.
Provided by Jen in Victoria
Categories Yeast Breads
Time 16h30m
Yield 3 baguettes, 6 serving(s)
Number Of Ingredients 4
Steps:
- Place all ingredients in bowl of a stand mixer.
- Mix well, then knead using the dough hook for about 2 minutes.The dough will be very sticky.
- Place in a very large (it will almost triple in size) greased bowl.
- Let sit at room temperature for 2 hours, then refrigerate overnight.
- You can use the dough at any point in the next 7 days. When you are ready, take out about a pound of dough and roll it into an oval.
- Fold the dough in half the long way and seal edges with the heel of your hand.
- Flatten dough into an oval and fold again.
- Gently roll dough with hands to form into a classic baguette shape, about 15 inches long.
- Let rise on a baking sheet sprinkled with cornmeal (or greased) for 90 minutes.
- Make 3-4 large diagonal slashes on the top, using a serrated knife at a 45 degree angle.
- Spritz with warm water to help give the bread a crispy exterior.
- Bake at 450 degrees for 25-30 minutes.
Nutrition Facts : Calories 613.2, Fat 1.8, SaturatedFat 0.3, Sodium 1170.7, Carbohydrate 128, Fiber 5, Sugar 0.5, Protein 18
SAUSAGE SALSA BAGUETTES
A magazine find. Its simple but very tasty. Choose your own favorite type of sausage for this recipe. Also nice to top with some cheese, melt under the grill and then add the mustard. If you want you can of course chop the ingredients for the salsa by hand, it does not take long.
Provided by PetsRus
Categories Lunch/Snacks
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Grill or fry the sausages until cooked through and browned.
- Put in your food-processor: tomatoes, onion, basil and ketchup, process until finely chopped and season to taste.
- Cut the baguette in four lengths, split each piece but don't cut all the way through.
- Put on the salsa and add two sausages to each one, top with a squirt of mustard and enjoy!
Nutrition Facts : Calories 694.2, Fat 33.5, SaturatedFat 10.7, Cholesterol 80.6, Sodium 1493.8, Carbohydrate 68.7, Fiber 5.6, Sugar 6.4, Protein 28.5
SAUSAGE BREADSTICKS
Bring out the kid in everyone by preparing pigs-in-a-blanket with sausage links and refrigerated breadsticks. This old-fashioned finger food is a fun addition to a breakfast buffet. Or make a heaping plateful for a snack.
Provided by Taste of Home
Categories Appetizers Dinner
Time 20m
Yield 1 dozen.
Number Of Ingredients 2
Steps:
- Separate the dough into 12 strips; unroll and wrap one strip around each sausage. Place on an ungreased baking sheet., Bake at 350° for 15-17 minutes or until golden brown. Serve warm.
Nutrition Facts : Calories 480 calories, Fat 27g fat (8g saturated fat), Cholesterol 54mg cholesterol, Sodium 1446mg sodium, Carbohydrate 39g carbohydrate (5g sugars, Fiber 1g fiber), Protein 17g protein.
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