French Baguettes... The Food Nanny

The Food Nanny was a huge Success!

I can't stop talking about what I learned, to whoever will listen to me.

So since I have you as my captive audience let me share some notes with you as I sat listening to this Beautiful woman.

Then if you are a really good listener, I will share her baguette recipe (with her permission).

 

I came home from work the other day and pulled out her first book, looked up the baguette recipe and whipped it up real fast. Then off I went to take dinner in to a friend.

Guess what?

They were amazing. My first attempt too.

 

 

YOU can do it too, and your family, friends or neighbor will Love You!

 

(update: I have successfully made them 5 times in a week since Liz visited the Bloomington Stake! No, I didn't eat them all...I Love giving them away.

Thank you Liz and Thank you sweetheart for book #2 and new baguette pans for Mothers Day!)

 

 



Notes from our Stake R.S. Saturday Event with Liz Edmunds...The Food Nanny...

1. Don't eat red meat on back to back nights.
2. Eat no meat at all (meatless dishes) at least 1 to 2 times a week.
3. Eat fresh fish at least once a week, preferably 2 nights a week.
 
How to accomplish this...
1. make a 2-week meal plan.
2. Make a grocery list according to those meals, then go shopping (saves money).
3. Don't deny yourself, just apply portion control.
4. Plan 2 to 3 vegetables with most meals. Canned, frozen or fresh. All are good.
5. Incorporate whole grains, offer fresh or bottled fruit often.
6. A home needs sweet and savory.

SAVES YOU MONEY, KEEPS YOU HEALTHY, AND CREATES FAMILY MEMORIES!

French Baguettes (p. 225)

          

I will never forget the first time we bought a baguette in France. We all savored every bite. Denser than Italian bread. It is wonderful plain or with butter, and also makes excellent garlic bread and bruschetta. When the kids were young, I would make an extra loaf for French toast the next morning. It makes cute little rounds and tastes so good! I hope you enjoy this recipe. It’s a wonderful comfort bread that goes well with any soup you choose to make!

French Baguettes (p. 225)

2 baguettes

WHAT YOU’LL NEED
1 1/2 cups warm water
1 1/2 T. active dry yeast, (2 packets)
2 tsp. sugar
3 1/4 cups flour
2 tsp. salt
melted butter
WHAT YOU’LL DO

1. In a small bowl combine 1/2 cup of the warm water, the yeast and 1 tsp of the sugar.  Stir to combine and let mixture stand for about 5 minutes or until foamy.
2. In a large mixing bowl blend the flour, salt, the remaining teaspoon of sugar and the yeast mixture.
3. Gradually add remaining water and mix until the dough forms a smooth ball that is not too sticky to handle (if it is too sticky add a little more flour).
4. Turn the dough onto a floured surface and knead briefly until the dough is smooth and elastic. Cut the dough in half and shape the halves into baguettes.
5. Grease a baguette pan and place the loaves in the pan.
6. Score the loaves down the middle, cover with a dish towel and let rise in a warm place for about 30 minutes or until doubled in size.
7. Preheat the oven to 450 degrees and place a shallow pan of water in the bottom of the oven to create steam.
8. Bake the baguettes for 15 minutes. If desired brush the tops with melted butter halfway through the baking.

*For a softer crust, brush with butter when they have finished baking.