CHEESY GARLIC BAGUETTE
A real crowd pleaser that will have everyone feeling full. Worth every calorie.
Provided by Ben O'Donoghue
Categories Side dish
Time 20m
Number Of Ingredients 8
Steps:
- Light the barbecue. Chop the mozzarella and taleggio into small chunks and tip into a bowl with the butter, garlic, herbs and some salt and pepper. If you want, you can mix everything together with a wooden spoon, but I prefer to use my hands.
- Using a bread knife, cut diagonal slices along the loaf about three quarters of the way into the bread - don't cut all the way through. If it looks like the bread won't fit on the barbecue, cut it in half and make two smaller ones.
- Push the garlic butter generously between each cut, allowing some to ooze onto the top - it will caramelise and taste superb. Sprinkle the paprika over. Wrap the bread up like a cracker in a double thickness of foil. You can prepare to this stage up to a day ahead.
- Put the pack straight onto the barbecue. Cook for 2 minutes then roll it over onto its side and cook for 2 minutes more. Roll it onto its other side and cook for a further 2 minutes. Have a peek - if the cheese is melting and the bread is crispy, remove it from the barbie. Pull the slices apart and eat while hot and gooey.
Nutrition Facts : Calories 391 calories, Fat 25 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 28 grams carbohydrates, Fiber 1 grams fiber, Protein 15 grams protein, Sodium 1.9 milligram of sodium
FRENCH BAGUETTES
Great eaten fresh from oven. Used to make sub sandwiches, etc.
Provided by Judy Taubert
Categories Bread 100+ Bread Machine Recipes
Time 1h50m
Yield 12
Number Of Ingredients 7
Steps:
- Place 1 cup water, bread flour, sugar, salt and yeast into bread machine pan in the order recommended by manufacturer. Select Dough cycle, and press Start.
- When the cycle has completed, place dough in a greased bowl, turning to coat all sides. Cover, and let rise in a warm place for about 30 minutes, or until doubled in bulk. Dough is ready if indentation remains when touched.
- Punch down dough. On a lightly floured surface, roll into a 16x12 inch rectangle. Cut dough in half, creating two 8x12 inch rectangles. Roll up each half of dough tightly, beginning at 12 inch side, pounding out any air bubbles as you go. Roll gently back and forth to taper end. Place 3 inches apart on a greased cookie sheet. Make deep diagonal slashes across loaves every 2 inches, or make one lengthwise slash on each loaf. Cover, and let rise in a warm place for 30 to 40 minutes, or until doubled in bulk.
- Preheat oven to 375 degrees F (190 degrees C). Mix egg yolk with 1 tablespoon water; brush over tops of loaves.
- Bake for 20 to 25 minutes in the preheated oven, or until golden brown.
Nutrition Facts : Calories 112.9 calories, Carbohydrate 22 g, Cholesterol 17.1 mg, Fat 0.9 g, Fiber 0.8 g, Protein 3.8 g, SaturatedFat 0.2 g, Sodium 195.9 mg, Sugar 1.1 g
EGGS IN BAGUETTE
Martha Stewart made almost this on the Today Show the other day. I just made it and left it out, covered with a tea towel when I had a yard sale (for my helpers). All that was left was 1 piece....you know the last one no one will take just in case someone else wants it. People raved about it. Simple, easy and easy to handle as you eat it. I encourage you to make it your own. Use common sense here. If your baguette is very large or very small, adjust everything else.
Provided by Ambervim
Categories Breakfast
Time 25m
Yield 1 baguette
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F.
- Place baguette on a silpat lined sheet.
- Cut a trough lengthwise in the baguette. Pull out the soft bread inside, no need to be precise -- you are just making room for everything else.
- In a bowl whisk together eggs, milk, cheese, parsley, salt and pepper.
- Add most of the soft bread after tearing to small pieces and mix.
- Line the baguette with the prosciutto (or whatever you have chosen).
- Pour the egg mixture the length of the baguette.
- Bake for 15-25 minutes. You know it is done when the eggs are fluffy and firm.
- Slice and enjoy.
- You could make this in individual rolls.
Nutrition Facts : Calories 3343.4, Fat 43.8, SaturatedFat 15, Cholesterol 763.6, Sodium 5795.3, Carbohydrate 582.8, Fiber 24.9, Sugar 27.2, Protein 153.1
HERB GARLIC BAGUETTES
Another recipe from the Instructions and Recipes booklet which came with my KitchenAid mixer. It's actually very similar to my Herb Batter Bread, but with the addition of the garlic and that the loaves are baguettes. Prep time includes mincing the garlic cloves in a mini-chopper, but does NOT include rising times.
Provided by Sandaidh
Categories Yeast Breads
Time 40m
Yield 2 loaves
Number Of Ingredients 12
Steps:
- Put 3 1/4 cups flour, basil, oregano, thyme, garlic and salt in bowl.
- Mix using dough hook (s) until well blended, scraping bowl if necessary.
- Dissolve yeast and sugar in warm water.
- Continue mixing on slow speed and slowly add yeast mixture and cold water.
- If dough is sticky you may add up to 1/4 cup extra flour, a little bit at a time.
- If dough is too dry you may add a little extra water.
- Continue mixing until dough is smooth and elastic, about 3 minutes.
- Cover and let rise in a warm place (70° to 80°F) until doubled in size, about 1 1/2 to 2 hours.
- When doubled, turn out on a lightly floured surface and punch down several times to remove air bubbles.
- Divide dough in half.
- Shape each half into a 12 inch long loaf.
- Place loaves on a greased baking sheet.
- With sharp knife make 3 or 4 shallow diagonal slices on top of loaf.
- Combine egg and 1 TSP water, whisking until well blended.
- Brush top of each baguetter with egg mixture.
- Cover with greased plastic wrap and let rise until doubled in size, about 1 to 1 1/2 hours.
- Preheat oven to 450°F.
- Remove plastic wrap and brush top of each baguette with egg mixture again.
- Bake at 450°F for 15 to 20 minutes, or until loaves are deep golden brown.
- Remove and cool on wire racks.
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