Baguettes Stuffed or Not

[Very Happy Jan]

VHJ- I sometimes use my fresh yeast directly out of the freezer and the results are always the same !

isi

Thanks Isi - I'll try using it from the freezer.

[judydawn]

Made these for the forum challenge tonight.  Because it is so cold I did the rising steps in the oven as per the Vienna Loaf method.  First rise took 55 minutes and once shaped, the second rise was 30 minutes.  It worked really well.

Baked 25 minutes 200^o.  No water in oven when baking, I just sprayed with water and sprinkled with sesame seeds.

Filled 2 with turkey & cranberry sauce and 1 with cheese and garlic paste.  The rolls were left plain.

Nice recipe, thanks isi.

The cheese and a light spreading of garlic paste baguette was super.

[meganjane]

They look delicious!

[Cornish Cream]

Great looking bread Judy

[BeezeeBee]

Yum Judy! 😋

[judydawn]

Thanks girls, I haven't baked bread for a while and was very pleased with them.  The little fellows are so light and fluffy and apart from eating one half of a baguette for tea tonight, the rest are all now in the freezer for an on the go lunch when needed.

[Kimmyh]

Thanks for bumping Judy. They look delicious.

[Halex]

Thanks for bumping Judy. They look delicious.

yes indeed

[gertbysea]

Glad this was bumped. Good looking Judy?

Gert

[judydawn]

Thanks Gert.  I do think I prefer my baguettes plain then filled once cooked though.  Filling them prior to cooking leaves gaps inside but the dough recipe itself is great for making rolls/baguettes.

[cookie1]

Judy I have found that I end up with spaces inside in this sort of thing too. I read somewhere this morning that you need to roll the dough up very tightly. I'll try this next time.

[judydawn]

Oh, is that what you do LOL.  Thanks Cookie.