#baguette bread

[emoji-poll-a-day]

emoji poll a day #28

baguette bread (🥖) vs. information (ℹ️)

baguette bread (🥖)

information (ℹ️)

Voting ended onOct 11, 2025

[huariqueje]

Williams Pear and Cambembert - Michael Costello

American , b. 1957 -

Oil on canvas , 20 x 20 in.

[soldierofhisfather]

Consider this to be pizza in a chafing dish without the dough! You can have an appetizer on the table after five minutes in the microwave.

[mariamirrors]

Fresh garlic on toasted baguette bread slices makes a simple and quick side dish for soup, salad, or pasta.

[defencebakery]

Get Baguette Bread and Make Exclusive Breakfast Everyday

The baguette bread is the most iconic element of French traditions, even from the backdrop of Paris in the late 19th century. This bread has a long, crusty surface with a soft and delicate centre. Baguettes usually measure around 5 to 6 cm (2–2+1⁄2 in) across and stretch about 65 cm (26 in) long ‒ sometimes reaching up to 1 m (39 in).

As a rule, the baguette is made from leavened dough. It is the most produced and enjoyed in all regions of France, with cheese and good cold meat often accompanying the meals. It originated as a bread baked on a stick and sold on the streets by itinerant vendors.

You can check out the top bakeries offering baguette bread online and make delicious breakfasts. Baguette bread can be a fantastic addition to your breakfast routine. Here are some of the exclusive recipes:

Ways to Make Your Breakfast with Baguette Bread

Toasted Baguette with Spreads

When it comes to preparing a sumptuous breakfast with baguette bread, choosing the traditional ‘toasted’ way can be a great place to start. You can make avocado toast or simply have the bread with jelly, almond butter, and bananas. Here are some options to try out. 

Source: https://defencebakery.stck.me/post/692170/Get-Baguette-Bread-and-Make-Exclusive-Breakfast-Everyday

[giupear]

Just Garlic Toast - Appetizers and Snacks

[befantastico]

5 Types of Healthy Bread

Is Processed Food Healthy? What we eat has always been a thing of concern to us, it isn’t just about putting hunger in check anymore. Eating well is a priority, but we don’t get to consume what is exactly healthy all the time. Preparing homemade dishes can take some time, so you don’t have the […] from BeFantastico website: https://www.befantastico.com/5-types-of-healthy-bread/

[askwhatsforlunch]

Baguettes

My dad is, quite true to the trope, rather fond of baguettes. Mum, Jules and I love trying and tasting all sorts of bread, the more variety the better; bud Dad stick...to the “stick*”, as it were! I had never attempted making them before though, except one time in a science class in high school, with ale acting as yeast if I remember (and if I remember further, it wasn’t very edible!) Dad as gone to Belgium for a couple of days, and when he returns, he will only stay a few days more before flying back to Laos, and Mum! I thought I’d bake a proper baguette for brekkie before his flight, so these Baguettes are my first attempt. They are tasty enough, but maybe I’ll try to make a bigger one next time. These, are perfect for jambon-beurres**, though! 

*“baguette” can translate to several things, one of them is “stick” ** ham and butter sandwiches, made with fresh baguette

Ingredients (makes 3 medium baguettes):

1 cup full of lukewarm water

1 level tablespoon active dry yeast

2 1/2 cup strong white flour

1 teaspoon salt

1/2 cup water

Pour water in a large bowl. Sprinkle in yeast, and stir well until well-blended. Set aside, a couple of minutes until yeast is dissolved.

In a medium bowl, combine strong white flour and salt; give a good stir.

Add flour mixture to the yeast mixture, stirring with a wooden spoon until a dough starts forming. Tip dough onto a very lightly floured surface, and knead for a good ten minutes, until dough is soft and elastic.

Pop dough into one of the bowls, and cover with cling film. Prove, for about 40 to 45 minutes, in a warm, draft-free place. Sprinkle a tea towel with flour.

Tip dough on the counter-top, and knead again, about five minutes. Divide dough into 3 portions, and roll each into a long, baguette shape (about 30cm/12″). Place them onto prepared tea towel, spacing them slightly and cover loosely with cling film. Prove again, for an hour.

Preheat oven to 240°C/465°F, placing an empty cake pan at the bottom of the oven. Line a baking tray with baking paper.

Once the oven is hot, carefully pour water into the hot cake pan, and close the oven door,  to create steam, 30 seconds.

Meanwhile remove cling film, and gently place the baguettes onto prepared baking tray. Slash each three times with a sharp knife, and place baking tray in the middle of the hot oven.

Bake, at 215°C/420°F, for about 20 minutes, until a lovely golden brown colour.

Remove from the oven, and let Baguettes cool at least slightly, before eating, with lashes of butter!