This is the easiest bread you'll ever make! Trust me…you can do this! If you've been intimidated to jump into Unsifted, this is your perfect gateway bread! You don't need a mixer or any special gadgets and it's roughly 30 minutes start to finish.
I use this bread all the time for garlic bread, meatball sandwiches, toasted paninis, a quick dinner bread, and my personal favorite....Italian Bruschetta. After my husband and I got back from Italy, several years ago/pre-kids, he set out to find bruschetta that tasted authentic to what we had in Florence, Tuscany and Rome. This is a close match to our Italy experience. You have to try it! It's the perfect appetizer for a dinner party, makes a delicious topping for your fresh flour pizza crust, is an easy fresh and light summer lunch, or this week my family had it with fresh flour noodles to curate the full Italian theme!
Speaking of overseas, have you ever traveled to Europe and noticed that you can eat the bread there without stomach issues, verses being plagued with issues in America- bloating, constipation, acid reflux, etc? Do you wonder what the difference is? It's largely in the processing of the flour. American processing removes the minerals, enzymes, oils, and fiber that your body needs in order to process the other parts (like gluten). Checkout our Learn More page to read more about this with linked research.
Even if you don't try the bruschetta, you seriously can't go wrong with this baguette- it’s perfect for so many uses! And once you understand the nutrients associated with fresh flour, you'll want to add it to every meal. Fortunately this quick, delicious baguette adds versatility to your dinner rotation. Earlier I mentioned meatball sandwiches. Simply buy frozen meatballs, whip up these quick baguettes, broil some cheese on top (after slicing), slather with marinara and viola! Everything you need for a fresh meatball sandwich that will keep your family delightfully satisfied all night!
Happy Unsifted Baking!
Unsifted's Quick Baguettes
PREP: 25 minutes
BAKE: 10-12 minutes
YIELD: 2 medium or 3 mini baguettes
|1 cup||warm water (105-115 degrees F)|
|1 1/2 tbsp||yeast|
|1 2/3 cups||
Basic Berry Blend
(Approx. 2 1/2 cup Unsifted bread flour)
|1 tsp||coarse sea salt (sub: table salt)|
- In a medium bowl, gently stir together 1/2 cup water, 1 1/2 tbsp yeast, and 1/2 tbsp honey. For active dry yeast, let mixture stand for 5 minutes For instant, you may proceed immediately.
- Mill 1 2/3 cups Basic Berry Blend on "noon" setting. (will yield approx. 2 1/2 cups Unsifted flour) Set 1/4 cup flour aside for kneading.
- Mix the Unsifted flour and 1 tsp course sea salt with the yeast mixture using a spoon or dough hook.
- Gradually add water (up to remaining 1/2 cup) and mix until dough comes away from sides of the bowl. If too sticky, you may add a little more flour.
- Pour dough onto a lightly floured surface and knead briefly until smooth and elastic. (roughly 1-3 minutes)
- Separate dough into 3 balls for mini-baguettes or 2 balls for medium baguettes.
- Shape each ball into a baguette- slightly flatten each dough ball into a short rectangle then fold over and roll like a Play-Doh snake from the middle outward.
Grease pan (baguette or jelly roll pan) and place shaped dough on pan
Pro-tip: I love the USA French loaf or baguette pans! But don't let pans stop you from making this. When I double this recipe I just use a jelly roll pan for the second set and they are more than fine! I chose to buy the French loaf pan so I could also use it for my Stromboli roll that I make occasionally.
- Score baguettes using a shallow cut (I prefer three diagonal cuts)
- Cover with a lightweight dish towel and let rise in a warm, draft-free place for 15 minutes (until doubled in size)
- Preheat oven to 450 degrees F
- Bake for 10-15 minutes, depending on size
- (Optional) Brush tops with butter halfway through baking time. For a softer crust, brush with butter when finished baking.
PREP: 30 minutes
BAKE: 0 minutes
|8||roma tomatoes, cubed|
|1/3 cup||red onion, chopped|
|3 cloves||fresh garlic, chopped|
|1 bunch||fresh basil, chopped
(approx. 1 cup)
|1/4 cup||red wine vinegar|
|1/4 cup||olive oil|
|dash||salt and pepper|
- Make baguette recipe above.
- Wash tomatoes and basil.
- Cube 8 roma tomatoes, 1/3 cup red onion and 3 garlic cloves.
- In a medium bowl, combine chopped roma tomatoes, red onion, and garlic.
- Finely chop 1 bunch of basil and add to tomato mixture.
- Add 1/2 cup red wine vinegar, 1/2 cup olive oil, and a dash of both salt and pepper. Mix well.
Cover bowl and let sit in refrigerator.
Pro-tip: The flavors meld as they sit together. Don't skip this step if possible. It's very convenient to make this part ahead and pull it out of the refrigerator right when you need it.
Slice the baguette on diagonal angles (for a wider piece), then grill or broil the baguette just until toasted.
Pro-tip: Stay close to the oven when broiling, they go from undone to toasted to burned quickly
- (optional) Drizzle with olive oil and a light sprinkle of sea salt
- Top toasted bread slices with bruschetta from refrigerator and enjoy the fresh Italian taste!
Garlic Bread Spread
Need a quick fresh garlic bread? Make the baguettes above and slice in half or into smaller pieces, as desired, to spread this garlic butter on top of. You can put the buttered garlic bread slices in foil and toss them back into the oven to get the butter melted and toasty...so delicious!
This spread is my go-to for so many uses: garlic bread, toasted turkey paninis with the baguette, fresh flour pizza crust spread, add to mashed potatoes, sautéed vegetables, etc. Seriously, spread this garlic butter over the top of practically anything for an delicious addition to any meal! I sometimes keep a small bowl in my refrigerator or some in the freezer to keep it handy.
Note: This recipe has been modified from this allrecipes.com recipe with over 1000 five-star ratings...it's that good!!
PREP: 10 minutes
BAKE: 0 minutes
|2 cloves||fresh garlic, diced (alt: 1/2 tbsp minced garlic)|
|1/4 cup||Parmesan cheese, grated|
|1 tsp||garlic salt|
|1/2 tsp||Italian seasoning|
|1/4 tsp||black pepper, ground|
|1/8 tsp||paprika, ground|
- In a small bowl, combine 1/2 cup softened butter, 2 cloves garlic, and parmesan cheese.
- Mix in 1 tsp garlic salt, 1/2 tsp Italian seasoning, 1/4 tsp pepper, and 1/8 tsp paprika until smooth.
Spread on bread of choice and enjoy!
Pro-tip: Easy to double or triple the recipe and roll in parchment paper logs to store in the freezer for super easy use whenever you need it!