What is more comforting than the smell of homemade bread in a house? With Fall setting in, rainy weather and on top of that, the second wave of COVID, we all really need some comfort!
- 1 cup (250 ml) + 2 tablespoons (30 ml) of hot water
- 1 1/4 teaspoon (6 g) active dry yeast
- 2 tablespoons (30 g) of sugar
- 3 cups (345 g) flour
- 1 1/2 and teaspoon (7 g) salt
- 3 tablespoons (45 ml) of vegetable oil
For the garlic butter (optional)
- 2 tablespoons (30 ml) of melted butter
- 1/2 teaspoon (2.5 g) salt
- 1/4 teaspoon (approximately 1 g) garlic powder
- Add the yeast and 1 teaspoon of sugar in a cup with hot water. Mix until the yeast dissolves and let sit for 10 minutes.
- In the bowl of an electric mixer, add the yeast, remaining sugar, 1.5 cups (155 g) flour, salt and vegetable oil and mix.
- Add the remaining flour and knead for around 7 minutes, until the dough is smooth and elastic. (Add more flour if needed).
- Transfer the dough to a large, greased bowl, and cover.
- Let sit for about 1.5 hours, or until the dough doubles in size.
- Flatten the dough and cut it into 12 equal pieces.
- Roll each piece into small 9-inch baguettes.
- Place the little baguettes on a well-oiled baking sheet.
- Cover and let sit for another hour.
- Preheat the oven to 425 ° F (220 ° C).
- Cook for 10 to 12 minutes.
- Combine all the ingredients for the filling.
- Brush the baguettes with the garlic butter when they are still hot.
- Serve warm and enjoy!
Note: The baguettes will stay fresh for a few days in an airtight container or a bread bag.