The Best Baguette Ever

The Best Baguette Ever
I got this recipe from a friend after begging her for her secrets. It works like a charm every time.

Makes 4-5 Baguettes

1 1⁄2 tbsp dried active yeast

2 tbsp honey

1 1⁄2 cups warm water

3 1⁄2 cups all-purpose flour

3 tbsp olive oil

2 tsp salt

Mix yeast, honey and 1⁄2 cup warm water in a large bowl and allow to sit for 5 minutes. The mixture should be frothy after this time – if not, the yeast is dead and you have to start over.

Add the rest of the water, flour, olive oil and salt and mix until you have a smooth dough.

Cover the bowl with plastic wrap and allow the dough to rise for about 40 minutes, or until it has doubled in size.

Grease a baking tray with oil. Divide the dough into 5 parts and roll each part into a long baguette. Place on the prepared baking tray.

Using a sharp knife, make a few slits in the top of each dough.

Preheat the oven to 230°C. Let the dough rise for another 25 minutes. Lightly spray the dough with water and bake for about 15-18 minutes, or until golden. Cool on a wire rack before serving.

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