To me, there’s no better smell than the aroma of fresh baked homemade bread.
I love making bread.
And that’s a good thing because in our family, we need at least two loaves a day! When I was a little girl, I remember my mom saying how I could live on bread alone. My mother was a very good baker and always made the most delicious homemade buns for our family.
Later, as an adult and mother (and sadly, without baking and cooking abilities), I distinctly remember the day my husband mistakenly tossed out our bread maker over 18 years ago … I was devastated! How could I make bread without the machine? However, that providential incident forced me to learn to make bread for my growing family. And I shudder to think of using a bread machine now! (Sorry to those who use one … perhaps they have perfected them by now? But still, I prefer a good old homemade loaf over anything machine made).
Bread is so wonderfully versatile; it can round out a family meal with flare and stretch a simple meal of simmering soup by satisfying all this hungry eaters around your table. It’s a skill I require of all my daughters, as well.
Recently, I was shocked to hear from a friend that Canadians cannot bake good bread. I wasn’t just surprised, I was, to be honest, insulted. I KNOW Canadians can bake beautiful bread! We have European roots in our bloodline … amazing breads, crunch loaves, soft fluffy rolls, artisan breads, they can and are all baked by wonderful Canadians that I know.
Today, to prove a little point … I thought I’d share my French baguette recipe, which is one of my favourites.
It’s also very easy to make! You must, however, start this dough the night before (or at least the morning before dinner, in the very rushiest of scenarios).
We’re going to start off with 3 cups of flour, 1/2 teaspoons of yeast, two teaspoons of salt and 1 1/2 cups of warm water. Mix this all together in a bowl (no proofing your yeast) and let it sit for over night or at least 6-8 hours.
[I always double, if not, triple my recipes, so I would automatically double this for a few loaves at a time.]
I mixed up this dough last night after church.
This morning, after the breakfast rush was over and the kitchen was warmed up, it was time to check on my dough. By now, it looked like this:
Beautiful!
The dough should be alive and fluffy and very wet. Do not worry – just keep a generous cup of flour nearby to use on your hands and your surface so the dough will not stick.
Divide your dough into two sections.
Roll out gently into a baguette shape – this is a wet dough – it will be a little sticky, but work with it gently.
Score the tops of the bread (slash diagonally with a knife). Cover and let them rise. Meanwhile, heat your oven to 450 degrees and place a saucepan of water on the bottom shelf of the oven. The moisture will create the traditional crunch textured crust, while still providing a beautiful soft texture on the inside of your loaf.
I forgot to take a photo of the pans I use – but you can find them here. I’m sure, with creativity, you can just use a regular pan. Your loaf may spread a bit more, but that is okay – you will be eating this loaf so quickly!
Once your loaves are ready to go in the oven (about 30 minutes rest time – depending on how warm your kitchen is) … place your bread into the hot oven and put on the kettle for a nice cup of tea. Enjoy the delicious aroma of love and homemade bread wafting through your home ….
After about half an hour, your bread should be ready. You can tell by tapping on the bread – if it sounds hollow and is a lovely golden, dark brown, they are finished. Place on a cooling rack. I know it is tempting to cut into your warm bread, but you must wait until they are cooled fully.
These baguettes are absolutely delicious served with – anything! Soups, pasta dishes … breakfast with jam … a little snack in the afternoon with a slice of melted cheese …
This is one of my favourite recipes … please let me know if you try it.
Yes, Canadians can bake beautiful artisan breads. It’s in our history and part of our heritage. 
by Gigi
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