Vegan Baguettes
Baguettes are long and slender French breads that are great for grinders or submarine sandwiches.
Serves: 12Hands-on: 25 minutesTotal: 2 hours 10 minutesDifficulty: Medium
Serves: 12
Ingredients
- 2¼ tsp. active dry yeast (1 packet)
- 1¼ cups water, warm (110°F–115°F)
- 3 cups bread flour
- 1½ tsp. salt
- 1 Tbsp. olive oil
Directions
- Dissolve yeast in warm water in a small bowl. Allow to sit for 5–10 minutes to get bubbly. In a large bowl, whisk together 2¾ cups flour and salt. Stir yeast mixture into dry ingredients, mixing until a soft dough is formed. Cover and allow to rest for 15 minutes.
- Turn dough out onto a lightly floured surface. Knead dough 8–10 minutes until smooth and elastic, adding additional flour as needed so dough is not too sticky. Place dough in a lightly oiled bowl, turning once to coat the surface of the dough. Allow to rise 40–50 minutes, or until doubled in bulk. Punch dough down a few times and divide in half.
- Place dough halves on a lightly floured surface. Roll each piece into a 12" rope-shaped loaf. Place loaves on a lightly greased baking pan. Brush dough lightly with olive oil, cover, and allow to rise an additional 20 minutes, or until doubled.
- Preheat oven to 450°F. Cut 3 slices ¼"deep diagonally across each loaf. Bake for 20 minutes, or until the bottoms are browned and loaves produce a hollow sound when tapped. Transfer to wire racks to cool.
| Amount per serving | |
|---|---|
| Calories | 140 |
| Total Fat | 2g |
| Saturated Fat | 0g |
| Cholesterol | 0mg |
| Sodium | 290mg |
| Total Carbohydrate | 25g |
| Dietary Fiber | 1g |
| Sugars | 0g |
| Protein | 4g |
Recipe Information
Serves: 12
Ingredients
- 2¼ tsp. active dry yeast (1 packet)
- 1¼ cups water, warm (110°F–115°F)
- 3 cups bread flour
- 1½ tsp. salt
- 1 Tbsp. olive oil
Directions
- Dissolve yeast in warm water in a small bowl. Allow to sit for 5–10 minutes to get bubbly. In a large bowl, whisk together 2¾ cups flour and salt. Stir yeast mixture into dry ingredients, mixing until a soft dough is formed. Cover and allow to rest for 15 minutes.
- Turn dough out onto a lightly floured surface. Knead dough 8–10 minutes until smooth and elastic, adding additional flour as needed so dough is not too sticky. Place dough in a lightly oiled bowl, turning once to coat the surface of the dough. Allow to rise 40–50 minutes, or until doubled in bulk. Punch dough down a few times and divide in half.
- Place dough halves on a lightly floured surface. Roll each piece into a 12" rope-shaped loaf. Place loaves on a lightly greased baking pan. Brush dough lightly with olive oil, cover, and allow to rise an additional 20 minutes, or until doubled.
- Preheat oven to 450°F. Cut 3 slices ¼"deep diagonally across each loaf. Bake for 20 minutes, or until the bottoms are browned and loaves produce a hollow sound when tapped. Transfer to wire racks to cool.
Nutrition Information
| Amount per serving | |
|---|---|
| Calories | 140 |
| Total Fat | 2g |
| Saturated Fat | 0g |
| Cholesterol | 0mg |
| Sodium | 290mg |
| Total Carbohydrate | 25g |
| Dietary Fiber | 1g |
| Sugars | 0g |
| Protein | 4g |