“Marie, The Baguettes, Hurry Up!”- Homemade Fennel Seed and Parmesan Baguette
Last week I posted a delish veggie soup that accompanied my fresh baked bread. Of course, I lost track of time and realized that I had not posted the recipe for the baguette. So, for all of you in the mood to make your house smell like a lovely bakery, be sure to bake up one of these baguettes!
For this recipe, I simply “spiced up” a baguette recipe that I use quite often at work.
What You Need (Yields 1 Baguette):
1 Tbsp. Active Dry Yeast
1 1/2 Cup Warm Water (110-115 degrees)
4 Cups Sifted Flour
1 Tbsp. Sugar
1 Tsp. Kosher Salt
1 Tsp. Onion Salt
Egg Whites for Glazing
Fennel Seed (optional- or I like to use Rosemary)
Grated Parmesan Cheese (to taste)
Heat oven to 400 degrees.
1. Dissolve the yeast in the water. Then, sift the dry ingredients and stir them into the yeast mixture (this includes the fennel seeds and parmesan). Next, work the dough with your hands until all the flour is absorbed. Knead the dough until smooth and elastic, about 5 minutes. Then, place the dough in a lightly oiled bowl, cover with plastic wrap and let rise until doubled in size. (Suggestion: keep a pot of boiling water on the stove and place your dough bowl near it- it helps activate the yeast).
2. Remove the dough from the bowl and punch it down. Divide the dough and shape it into long narrow loaves. Place the loaves on parchment paper or a silpat and onto a cookie sheet. Cover with plastic wrap and allow to rise again.
3. Brush the top of the loaves with egg whites and sprinkle more fennel seeds on top. Place into the pre-heated oven for about 35 minutes. At 30 minutes, brush the loaves with egg whites again.
Can you guess the movie quote used in today’s recipe name?
