Savoury Baguette

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Basically, it’s my own version of the “sacred BLT” (without the L and I fear spinach wouldn’t do….), perfect for lunch when I have time to prepare a dough and bake it! With or without cheese, it always goes in one sitting!

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No cheese and wholewheat

Baguette dough, medium size:

I did mine in my bread machine, dough setting, mine is liquid in first:

  • 315ml water
  • Sprinkle over 450g bread flour, covering all the liquid (white or wholewheat as preferred)
  • Add in separate corners: 1½tsp salt and 1½ tsp easy-blend dried yeast

Once cycle over, I knocked it back gently onto a floured surface, shaped it into a ball and rolled it out into a rectangular baking tray directly because once filled, it is very difficult to move!

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Filling:

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During the dough cycle, get your ingredients ready, chopped, and part cook the bacon

Staring at the bottom, lengthways, sprinkle your first ingredient and roll

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and so on, rolling up after each addition

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Different bread, white, with cherry tomatoes from the garden and grated mozzarella

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whichever way you prefer, but if using cheese, make it last to seal the dough

Seal and cover with lightly greased cling film, and leave for 30 to 45mn in a warm place

Bake

  • Preheat oven to 230°C/ 210°fan/ Gas 8
  • Slash the top of your bread several times with a knife
  • Place at the top of the oven , spray the inside of the oven with water and bake for 20 to 25mn, or until golden
  • Transfer to a wire rack to cool for a good 10 to 15mn before slicing
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