Ingredients

• wet yeast - 40 gr.;
• water - 0.5 cups;
• salt - 1 teaspoon;
• sugar - 2 tbsp. spoons;
• milk 2.5% fat -1 glass;
• refined sunflower oil (for dough) - 3 tbsp. spoons;
• wheat flour of the highest grade - 2 cups;
• dill - a small bunch - 50 gr.;
• garlic - 1 head;
• hard cheese - 300 gr.;
• egg for lubrication - 1 pc.

Cooking method

1. To prepare the dough, crumble the amount of yeast indicated in the ingredients into a small bowl with your hands. Fill them with 100 ml. water. Add sugar to keep the yeast active. Mix the mass. Leave on for 15-20 minutes. As soon as a lush foam appears on the surface, you can continue to work with the yeast.
2. Pour milk into a bowl. So that the yeast does not stop fermenting, the milk must be at room temperature or slightly warm, but not hot. Pour yeast into it.
3. Pour in sunflower oil.
4. Whisk together the milk, butter and yeast.
5. Add salt. Lastly, add the prematurely sifted wheat flour in parts.
6. Knead a thick yeast dough. Leave it warm for 1 hour.
7. In the meantime, you can start preparing the stuffing for baguettes. Peel and pass the garlic through a press. Grate the cheese on a medium grater.
8. Finely chop the dill.
9. Put garlic, cheese and dill in one bowl.
10. Stir. The filling for baguettes with cheese and herbs is ready.
11. The yeast dough ready for baking should fit well and double in volume.
12. The dough and filling are ready and you can start sculpting baguettes. Knead the dough with your hands, knead again and divide into two parts. Roll out half of the dough into a thin rectangle with a rolling pin.
13. To keep the filling better during the formation of the baguette, grease the yeast dough with vegetable oil.
14. Sprinkle the dough with cheese filling with dill and garlic, stepping back from the edge by 1 cm.
15. Roll up the dough.
16. Flatten the finished roll on top with your hands, which will make it flatter. Cut the roll in half lengthwise with a sharp knife.
17. Lay the resulting strips of dough with cheese filling perpendicular to you. Tie them together. Some skill is needed in this matter, but I assure you that the second baguette turns out to be more beautiful than the first. According to this principle, make a second baguette from the remaining dough.
18. Heat the oven up to 180C. Line a baking sheet with parchment. Sprinkle it with extra flour so that the baguettes do not stick. Lay out the baguettes. Whisk the egg in a bowl or small bowl. Grease them baguettes. Place the baking sheet on the middle shelf of the oven.
19. Bake baguettes for 20-15 minutes. The appearance of a golden crust on them will indicate their readiness. The smell during baking is simply breathtaking. In the photo you see what the baguette with cheese and garlic turned out to be.

Video

I also really like this recipe that will be in the video. Be sure to look.

Such a filling can be stuffed into any bread or loaf.

Mix all the ingredients for the dough and knead (all ingredients until butter). Cover with a towel and leave, preferably in a warm place, for an hour. The dough should double in volume. (To be honest, I don’t remember well, but I seemed to need much more flour, the dough should not stick to my hands).

For the filling, mix greens with oils, add garlic and pepper (there are 2 cloves of garlic in the recipe, but I like garlic, so I took 4), mix until smooth. (Butter can be melted or used at room temperature.)

Knead the risen dough again on a floured table. Form a cake and roll into a roll. If desired, divide the dough into several parts (it cooks faster and bakes better, I had 2 baguettes) and form small baguettes.

Place the baguette on a baking sheet lined with baking paper. Cover with a towel and leave for 30 minutes. Then make cuts across and one lengthwise on the baguette (even then I smeared eggs with beaten egg white). Bake for 10 minutes at 180 degrees.

Take out of the oven. Cut the loaf along the cut lines to the middle. Put garlic oil into the cuts (I smeared with a silicone brush, I had a lot of cuts). Bake for about 15-20 minutes more until golden brown.

You can get real pleasure from tasting a warm French baguette with a ruddy crispy crust, and with a creamy garlic flavor without leaving your home. To do this, you just need to bake it in your kitchen in the oven. After all, it is not difficult at all and our simple recipes confirm this.

How to bake a French baguette in the oven - a recipe?

Ingredients:

• purified water - 330 ml;
• dry yeast - 0.5 tsp;
• salt - 1.5 teaspoons;
• wheat flour of the highest grade - 520 g.

Cooking

The secret to cooking a French baguette in the oven lies in a sufficient amount of water in the dough in proportion to the flour. The final consistency of the dough should be sticky and you should not achieve a greater density, otherwise the result will no longer be a French baguette. So let's get started. Pour water heated to 36-38 degrees into a wide container, dissolve yeast in it, add salt, sift flour into it and knead the dough. It is ideal to use a dough mixer or a bread machine for this. When kneading with our hands, we try not to pay attention to the excessive stickiness of the working mass, and knead it for at least ten minutes. After that, cover the container with the dough with a film and a towel and put it in heat. It is necessary that the mass doubled in volume. The time required for this depends on many factors, primarily the quality of the yeast and, of course, the temperature in the room.

Place the risen dough on a floured surface and divide into four equal parts. From each of them we form a rectangle, and then fold it in half several times and stretch it until we get a long flagellum. We place the received products on a baking sheet, having previously covered it with a parchment sheet. We crush future baguettes quite a bit with flour, cover with cling film and a towel and put in heat for proofing for at least one hour. After that, we make notches on the surface of each baguette at an angle of 45 degrees with a sharp knife and put it in an oven preheated to 230 degrees, having previously installed a tray with water on its lower level. After five minutes, open the door and spray the products with water from a spray bottle. We do the same procedure after fifteen minutes from the start of the baking process. This is necessary so that the baguettes turn out with a thin golden crust and their surface does not crack. In total, at this temperature, baguettes are baked for about thirty minutes. But you still need to focus on the capabilities of your oven.

I offer you a recipe for a baguette with cheese and garlic baked in the oven, which turns out to be fragrant, soft and tasty. You can diversify it with finely chopped greens. These products make one baguette, if you want to increase the quantity, just double or triple the products.

There are a lot of options for making baguettes, but today I wanted to make it with milk and garlic, of such an unusual shape. Try to cook them too, because they are delicious.

Ingredients:

• Pressed yeast - 8 g
• Boiled water - 50 ml.
• Salt - 0.5 tsp
• Sugar - 1 tbsp
• Cow's milk - 125 ml.
• Vegetable oil - 1.5 tbsp
• Wheat flour of the highest grade - 250 g
• Garlic - 2-3 cloves
• Hard cheese - 100-150 g
• Chicken egg for lubrication - 0.5 pcs.

Baking in the oven - 20 minutes

271 kcal per 100 g

Quantity - 1 baguette

How to make a baguette at home

Pour warm water into a deep bowl, add yeast and mix until they are completely dissolved. Pressed yeast can be replaced with dry if desired.

Then I pour in warm milk, vegetable oil, sugar, salt and stir back. Milk should not be hot, room temperature is enough or up to a maximum of 40 degrees.

The dough will still be viscous, so I add the remaining flour in parts and knead it further. When it stops sticking to my hands, I form a ball out of it and finish the kneading. Time for this takes no more than 5 minutes.

Then I cover the bowl with the dough, a clean towel or cling film, put it in a warm place for an hour so that it rises. The volume should increase by 2-3 times.

Now you need to prepare the filling for the baguette with garlic and cheese. I rub hard cheese on a grater, add garlic squeezed through a press to it and mix. You can also add greens to the filling, for example: chopped green onions, dill or parsley.

I roll out the risen dough thinly, spread the filling evenly on top, a little not reaching the very edge. If desired, before spreading the filling, you can grease the dough with melted butter or vegetable oil, so that the layers are more clearly visible and they are separated. I decided not to do this this time, so that the baguette was less high-calorie, and you choose what tastes best to you.

Then I press the resulting roll a little and cut it lengthwise into two parts with a sharp knife.

Forming a baguette is very simple, for this I intertwine two cut halves together.

Beat the egg a little with a fork. I shift the cheese baguette onto a baking sheet with parchment and grease it on top with the prepared egg. I leave it for another 20 minutes so that it rises a little, but for now I turn on the oven at 180 degrees so that it warms up.

After that, I bake the baguette with the filling in the oven for 20 minutes until golden brown.

The baguette with cheese and garlic is ready in the oven, I lay it out to cool, and then I serve it to the table, as this is a great addition to any dinner. It is quite suitable as a substitute for bread for a change. And baguettes in the oven according to this recipe can be prepared for a barbecue picnic. Enjoy your meal!