Barcelona Baguette Recipes

FRENCH BAGUETTES

French Baguettes image

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

Ingredients

1 cup water
2 ½ cups bread flour
1 tablespoon white sugar
1 teaspoon salt
1 ½ teaspoons bread machine yeast
1 egg yolk
1 tablespoon water

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

BARCELONA BAGUETTE

Barcelona baguette image

A quick and easy lunchtime favourite packed with flavours of the Mediterranean

Provided by Mary Cadogan

Categories Lunch

Time 5m

Number Of Ingredients 5

Ingredients

1 baguette
2-3 tbsp olive oil
2 large ripe tomatoes
4 slices serrano ham , or similar
handful rocket leaves

Steps:

Split the baguette lengthways and drizzle the cut sides with oil. Halve the tomatoes, then squeeze the pulp into the bread (see tip, right, for using the remaining tomato) and season. Cover half the baguette with ham and scatter with rocket. Put the top of the baguette on and press down. Cut into 4 and wrap tightly in foil. See tip, below left.

Nutrition Facts : Calories 402 calories, Fat 13 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 55 grams carbohydrates, Sugar 7 grams sugar, Fiber 4 grams fiber, Protein 14 grams protein, Sodium 1.7 milligram of sodium

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