Baguette with garlic and herbs

Step-by-step preparation

Cooking time: 2 hr

1. STEP 1

   

   Let's prepare the ingredients. To prepare yeast dough for baguette, you only need six ingredients: flour, water, vegetable oil, yeast, sugar, salt. We will use garlic and parsley as a filling; you can take both the cloves themselves and chopped fresh arrows from the garlic; with the arrows it turns out even juicier and more aromatic. We put the yeast dough. Pour a glass of warm water into a bowl, add dry yeast and sugar.

2. STEP 2

   

   Mix well until the sugar dissolves and the yeast disperses. Set the bowl aside for 10 minutes. Meanwhile, sift the flour. This step is one of the most important for yeast dough. Any baked goods made from such a dough will turn out most successful if the flour for the dough is sifted onto it, perhaps even more than once. Add vegetable oil.

3. STEP 3

   

   Add half a teaspoon of salt and add sifted flour in batches. Knead the dough well with a spoon or whisk, then put it on the table and continue kneading with your hands. Yeast dough loves your hands, so we knead it for at least twenty minutes.

4. STEP 4

   

   The dough should be elastic, manageable and should not stick to your hands. Place it back into the bowl and cover the bowl with cling film. Preheat the oven to 40 degrees and put the dough in the oven for an hour.

5. STEP 5

   

   The dough should double in size. This means everything was done correctly. We take it out of the oven. Let's prepare the filling. Grind the garlic arrow in a food processor or rub on a fine grater. If you use garlic cloves, you can finely chop them with a knife or grate them. Wash the parsley and dill under running water and chop finely.

6. STEP 6

   

   Roll out the dough into a thin rectangular layer on a floured table.

7. STEP 7

   

   Pour the cooked herbs and garlic onto it and roll it into a roll. Securing the ends.

8. STEP 8

   

   We make cuts on top so that the layers become visible. Let the baguette melt a little in a warm place and put it in an oven preheated to 180 degrees for 30 minutes.

9. STEP 9

   

   Take out the ruddy, flavorful baguette. Cut into pieces and serve. Bon appetit!

Comments on the recipe

Julia

25.08.2023

4.5

Garlic is a great idea. A neutral option is a French baguette. You can spread it with jam for tea.

Testomania

25.08.2023

4.6

I came across this interesting recipe for baguette with garlic and herbs. I measured out the ingredients needed for the dough on a scale, immediately combined them all in a bowl, kneaded the dough well and put it in a warm place. I kneaded it several times during proofing. For the filling I used fresh parsley and dill (it must be washed and dried in advance). It was more convenient for me to first grease the rolled out layer of dough with chopped garlic, and then sprinkle with chopped herbs (next time I would also add salt to these greens on top or sprinkle with grated cheese). I formed the baguette thin and long and baked it on a baking sheet, placing it diagonally. I doubted whether it really didn’t need to be greased on top to make it golden brown, so I baked it on the top shelf of the oven, and 5-7 minutes before the end I greased it with plain water (I could have done without this, the baguette actually comes out golden brown). It turned out to be a very tasty bread. As for me, its taste is not at all similar to the taste of baguettes that I have ever tried anywhere; it is rather a fragrant garlic loaf. But that doesn't make it any less tasty. Everyone in my family liked it, I will definitely make it again. By the way, if you first grease a layer of dough with vegetable oil, and only then spread out the filling, then in the cut the layers will be more pronounced, like in a roll. Thank you, I liked the recipe!

echeva

25.08.2023

4.5

Do baguettes need to be greased before baking? put the dough...

Maks Muruev

25.08.2023

4.7

I prepared it according to the recipe, but with a small deviation.... There are errors in the recipe description, not a teaspoon of salt, but half a spoon and it would be more logical to first add salt to the mixture of yeast and sugar, stir and then add vegetable oil..... One more thing, a photo of a baguette before kindling and a finished one, they are almost the same; after heating for 30 minutes, my baguette increased in volume by about two times, but the author’s didn’t, why????