Tuesday, December 11, 2012

Tuesday’s Cupful: Baguettes

Roll out this bread loaf

The Mixed stew crew has had very little success with making yeast or leavened bread from scratch.  Look for freshly baked baguettes in the bread aisle at most major grocery store chains and some gourmet bakeries.  Based on French law, a genuine baguette contains only flour, water, yeast, and salt.  American consumers know this food item as “French bread” or a “French bread loaf.”  Historians estimate that it surged in popularity among Americans during the 1920s.  A typical baguette is longer, narrower, and possesses a thicker outer crust compared to the usual sandwich bread. Because it is "sturdy," it is great for bread casseroles such as the French toast bake. This versatile bread makes great hoagies and sandwiches.  Remember that baguettes go stale easily.  Lastly, American bakers produce multigrain and whole wheat varieties plus regular French-style baguettes.         

No comments:

Post a Comment