French Baguette - Version 2

French people start their day with baguette and end their day with this incredible bread.Baguette have their important place of every French household especially lunch or dinner.This long flute like bread is quite famous around the world. Eventhough this bread is easily available in every part of the world, nothing can beat the original and traditionally baked French baguette.I have baked french baguette earlier for a baking event, again i got a chance to give a try to this french baguette for this week's blogging marathon as i picked Tame the yeast as this week's theme. Pradnya of The Pumpkin Farm suggested us french baguette as she was the one among two marathoners who gave us bakes with yeast for this month's tame the yeast event.

Not to forget, baguette this famous french bread makes excellent sandwiches, i love sandwiches made with baguette. Any filling works awesome for making sandwiches with baguette. Dont tell anyone, let me confess something, i love to dip baguette in kurmas and have just like that for my dinner or lunch. If you are like me, just give a try next time to this combination kurma-baguette combination. Am sure you will love it, that soggy kurma drunkened baguette pieces tastes absolutely fantabulous while having them warm .Ok let me stop my blah blah, as i told earlier this bread goes to this week's blogging marathon.Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#46.

2cups All purpose flour
1tbsp Honey
1tsp Salt
2+1/4tsp Rapid rise yeast
3/4cup Warm water
1cup Ice cubes
1/2tsp Oil (for brushing the top)

In a bowl, take the flour, yeast, salt and mix well.

Add the honey and mix it, add slowly the water and mix together to form a crumbly dough.

Add slowly the water and knead everything as a smooth dough.

Take the dough in a greased bowl, cover it with a towel,keep it in a warm place for an hour.

Check my baguette link to know how to shape the baguette...

Divide the dough into 4-5balls, take a ball and roll as a ball, dust the working surface with a teaspoon of flour.

Flatten the ball with your palm and finger to form a small rectangle like shaped disc gently.

Bring the opposite edges to the centre of the rectangle, press it well.

Now bring slightly towards you and press the edges well with your palm.

Roll the dough now well to form a baguette (please refer the picture for rolling the baguette).

Place it over a flour dusted thick cloth, repeat the same process with the remaining dough and arrange them one after one over the flour dusted cloth.

Cover this unbaked baguette with a humid cloth and keep in a warm place for an hour until they gets rised.

Preheat the oven to 450F or 240C.

Brush the baguettes with oil and make slashes quickly with a sharp knife.

Sprinkle few flour over the baguettes.

Keep a bowl filled with icecubes inside the oven, bring the oven temperature to 420F or 220C and bake for 25-30minutes.

Let them cool completely on wire rack.

Start your day with this home baked fresh baguette bread.