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.
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