I’ve never been one for new year’s resolutions, and I would certainly never agree to one that involved less carbs. But more carbs, in the form of homemade bread? I could totally get on board with a resolution like that. For me, there are few things in the kitchen that I enjoy more than the act and reward of baking yeast breads. This is especially true during these cold winter months when baking bread fills the kitchen with warmth and amazing smells. It occurred to me that I have made three yeast breads so far this year, and that seems like a pretty good start to what could be an excellent habit. I’ve always been a frequent baker but I love the idea of bread baking being a routine part of my week, every week. Baguettes are an absolute staple in our house and I keep at least a few in the freezer at all times. With my continual efforts to do more and more baking with whole grains, it was definitely time to find a good wheat baguette recipe.
This version is precisely what I was hoping for. It has the same look and texture of the classic baguettes that I love, with a crisp and slightly chewy outer crust and a nice tender interior. It is a champ at soaking up delicious pan sauces, it makes excellent toast smeared with good butter and a sprinkle of coarse salt, and I’m dying to try it in baked French toast. So many reasons to bake it. What are you waiting for?