A type of bread and also a type of diamond shape Loaves of bread. They are 2-3 feet long, 2 inches in diameter and very crusty. Delicious but go rock-hard very quickly. Some p…eople buy them twice a day! (MORE)
1 cup water .
2 1/2 cups bread flour .
1 tablespoon white sugar .
1 teaspoon salt .
1 1/2 teaspoons bread machine yeast .
1 egg yolk .
1 tablespoon wate…r .
Place 1 cup water, bread flour, sugar, salt and yeast into bread machine pan in the order recommended by manufacturer. Select Dough cycle, and press Start. .
When the cycle has completed, place dough in a greased bowl, turning to coat all sides. Cover, and let rise in a warm place for about 30 minutes, or until doubled in bulk. Dough is ready if indentation remains when touched. .
Punch down dough. On a lightly floured surface, roll into a 16x12 inch rectangle. Cut dough in half, creating two 8x12 inch rectangles. Roll up each half of dough tightly, beginning at 12 inch side, pounding out any air bubbles as you go. Roll gently back and forth to taper end. Place 3 inches apart on a greased cookie sheet. Make deep diagonal slashes across loaves every 2 inches, or make one lengthwise slash on each loaf. Cover, and let rise in a warm place for 30 to 40 minutes, or until doubled in bulk. .
Preheat oven to 375 degrees F (190 degrees C). Mix egg yolk with 1 tablespoon water; brush over tops of loaves. .
Bake for 20 to 25 minutes in the preheated oven, or until golden brown. . (MORE)
Yes, all French bread is vegan. Well, almost all. Ordinary French bread made in France can contain enzymes and a long list of authorized additives, including E322 (lecithin…) and E471 (glycerides of fatty acid), both of which can be of animal origin. So called "traditional bread" is legally supposed to be free of additives. (MORE)
Though some experts claim that August Zang (the Austrian who brought the croissant to Paris) also brought the baguette, this is not supported by any period evidence. It is unl…ikely in fact that the baguette was invented at all. In 18th century France, the typical round loaf began to give way to longer loaves which, in the nineteenth century, were known as "flutes" (though several other very long loaves existed then as well). So an argument can be made that the baguette began (under another name) then. However, the word "baguette" (which means "wand") was not used for a bread until 1920. Some claim that this followed a law passed the year before forbidding the bakers to work through the night. However, the baguette is mentioned before that law took effect (in October 1920) and at any rate similar breads had already existed (and can be seen in photographs) well before that. Even today, the difference between a flute and a baguette is very vague and varies by region. (MORE)
The history on the baguette seems somewhat murky. Best guess islong thin "bread-sticks" like the baguette were first produced inquantity sometime from 1830-1860, and achieved …popularity in the1920s. Hope this helps! (MORE)
You should not sew a baguette. Baguettes are made of bread, whichwill fall apart if you pass a needle and thread through it manytimes. If you insist on trying, I suggest you s…ew by hand with abig needle. (MORE)
Diamonds are available in a variety of cuts that exemplify theirbrilliance and clarity. Baguette-cut diamonds bringstraight lines and beautiful shapes to all types of diamon…djewelry . The baguette cut diamonds are rectangular andhave step cuts similar to that of the emerald cut. This cutgenerally will have 24 facets and the parallel facets are arrangedto look like a terrace. (MORE)