Queen Bee Baguette
Adapted from a recipe by Rebecca Reilly, Living Without Magazine
You will need a double baguette pan.
Alternatively, make two baguette-shaped forms (each measuring 2 inches wide, 4 inches high, 14-16 inches long), using a double thickness of heavy-duty foil, dull side out; lightly grease and sprinkle each with tapioca starch or cornmeal and place on a cookie sheet. Millet grits is a great replacement instead of cornmeal, for completely grain free. Bob's Red Mill sells millet grits.
One Baguette
1 ½ 3 cups sifted, Queen Bee Bread, Biscuit, Pie Crust flour *
1 2 tsp sugar of choice
1 2 packages (4½ teaspoons) rapid rise yeast
½ ¾ tsp salt
10 T 1¼ cups warm water (110° to 115°) ½ C + 2 T
½ 1 tsp cider vinegar
1 2 eggs, room temperature
1 ½ 3 Tb extra-virgin olive oil
1 tablespoon cornmeal or millet grits for grain free, optional. Bob's Redmill sells millet grits.
Line a double baguette form with foil, extending foil up the sides by 2 inches. Lightly grease foil and sprinkle with cornmeal or millet grits (optional).
Mix Queen Bee BBP flour, sugar, rapid rise yeast and salt together in the bowl of a stand mixer.
In a separate bowl, whisk together the water, vinegar, eggs and oil. Add to dry ingredients.
Using the paddle attachment, beat mixture on low speed until well blended scraping down sides as needed. Then beat for 5 minutes on medium-high speed (Do not skip this step).
Using a rubber spatula dipped in warm water, divide dough in half and shape/spread into 2 loaves in baguette pan. Cover with lightly spray oiled plastic wrap. Let rise in a warm place for 20 to 30 minutes.
Preheat oven to 375°
Carefully remove the plastic wrap. Spritz dough with water. Bake at 375° for 30 minutes or until cake tester or toothpick comes out clean or when internal temperature reaches 200 degrees.
*If using Queen Bee Cake, Cookie, Muffin Flour, add 1 ½ tsp more xanthan gum.
Alternatively, make two baguette-shaped forms (each measuring 2 inches wide, 4 inches high, 14-16 inches long), using a double thickness of heavy-duty foil, dull side out; lightly grease and sprinkle each with tapioca starch or cornmeal and place on a cookie sheet. Millet grits is a great replacement instead of cornmeal, for completely grain free. Bob's Red Mill sells millet grits.
One Baguette
1 ½ 3 cups sifted, Queen Bee Bread, Biscuit, Pie Crust flour *
1 2 tsp sugar of choice
1 2 packages (4½ teaspoons) rapid rise yeast
½ ¾ tsp salt
10 T 1¼ cups warm water (110° to 115°) ½ C + 2 T
½ 1 tsp cider vinegar
1 2 eggs, room temperature
1 ½ 3 Tb extra-virgin olive oil
1 tablespoon cornmeal or millet grits for grain free, optional. Bob's Redmill sells millet grits.
Line a double baguette form with foil, extending foil up the sides by 2 inches. Lightly grease foil and sprinkle with cornmeal or millet grits (optional).
Mix Queen Bee BBP flour, sugar, rapid rise yeast and salt together in the bowl of a stand mixer.
In a separate bowl, whisk together the water, vinegar, eggs and oil. Add to dry ingredients.
Using the paddle attachment, beat mixture on low speed until well blended scraping down sides as needed. Then beat for 5 minutes on medium-high speed (Do not skip this step).
Using a rubber spatula dipped in warm water, divide dough in half and shape/spread into 2 loaves in baguette pan. Cover with lightly spray oiled plastic wrap. Let rise in a warm place for 20 to 30 minutes.
Preheat oven to 375°
Carefully remove the plastic wrap. Spritz dough with water. Bake at 375° for 30 minutes or until cake tester or toothpick comes out clean or when internal temperature reaches 200 degrees.
*If using Queen Bee Cake, Cookie, Muffin Flour, add 1 ½ tsp more xanthan gum.