Monday, March 10, 2008


These were pretty delicious. I didn't make the cream cheese icing, I made a traditional one, and I think I'd do the cream cheese one if I make them again. They were pretty easy and fun!

I made some banana bread yesterday, but it was pretty dark on top - this new oven is going to take some figuring out! Anyway- no picture because it was ugly, though it tasted fantastic!

Also, Allison had asked for the recipe of the baguette I made a while ago. I made another one this past Thursday and we (me and Matthew) ate the entire thing with some Irish butter and also some homemade garlic butter.

2 1/4 teaspoons active dry yeast (usually that's exactly what is in one packet)
1 teaspoon sugar
1 1/2 cups warm water (105°‐115° F)
4 to 41/2 cups unbleached all-purpose flour (I use just 4 and then a few sprinkles to keep my hands and work space well floured. Also, I like to use bread flour- even better! Unbleached is good too though if that's what ya gots)
2 1/2 teaspoons salt (use kosher salt for extra-deliciousness)

In a large bowl sprinkle yeast and sugar over warm water and let stand until foamy, about 5 minutes. With a wooden spoon stir in 2 cups flour until combined. Stir in salt and 2 cups of remaining flour until mixture forms a stiff dough. On a lightly floured surface knead dough with lightly floured hands 8 minutes, or until smooth and elastic, kneading in enough of remaining 1/2 cup (I use less) flour to keep dough from sticking. Transfer dough to a lightly oiled (I use Olive Oil) deep bowl, turning to coat with oil, and let rise, bowl covered with plastic wrap, until doubled in bulk, about 1 1/2 hours.

Preheat oven to 400° F.

Punch down dough and form into a long slender loaf about 21 inches long and 3 inches wide. Put loaf diagonally on a lightly greased large or 17- by 14-inch baking sheet and let rise, uncovered, about 30 minutes. (Baguette may be made up to this point 4 hours ahead and chilled.)

Make 3 or 4 diagonal slashes on loaf with a sharp knife and lightly brush top with cool water (this will give it a crisper crust). Bake loaf in middle of oven 30 minutes, or until golden, and transfer to a rack to cool (use a silpat or the equivalent if you have one).

This is based on a recipe from, my fave cooking site! The parenthesis are (for the most part) my tips/additions/changes that I've used- after 4 times baking this I can say its a great one! I usually make just 1/2 this recipe because it makes two loaves or one super huge one. You can basically directly half the ingredients and it is perfect! ENJOY!

Happy Baking!


Allison and Noah Riley said...

Hooray, thank you so much! Ah, brush with WATER for the crisp crust. I was reading along thinking it looked similar to bread recipes I use for wheat and white loaves and wondering... "but what makes it baguette-y?"

I'm excited to try this! We have a simple artichoke dip I love to whip up for appetizers and I usually slice and toast store-bought baguettes to serve with it. I'm so excited to try it with a homemade loaf, thanks for posting it!

Whitney C. said...

holy updating! very nice! I had the plague (ok, the flu) all last week and pretty much slept my life away. I love all the baking-- I have the most terrible kitchen for baking (ask Whitney T), so I have kind of given up cooking and baking until I move some day.