Sunday, July 19, 2009
Here is something else made from the same no-knead dough as the focaccia I wrote about in the last post. Easy and delicious!
No-Knead Herb Baguette
Note: If you're making the bread dough from scratch, you can mixed the herbs right into the dough.
Approximately 1 lb. no-knead boule dough
1-2 tablespoons herbs of choice, minced (I used thyme and oregano)
Preheat oven to 450 degrees. Pat/roll the dough into a rectangle about a 1/2-inch thick. Drizzle olive oil over the dough and sprinkle on the herbs. Starting at the long end of the rectangle, roll up and pinch the edge shut. Tuck under the ends of the loaf. Let rise about 20-30 minutes, sprinkle with flour, score the loaf, and bake for 15-20 minutes with your preferred method of steam, if desired.