This is the easiest bread you'll ever make! Trust me…you can do this!  If you've been intimidated to jump into Unsifted, this is your perfect gateway bread! You don't need a mixer or any special gadgets and it's roughly 30 minutes start to finish. 

I use this bread all the time for garlic bread, meatball sandwiches, toasted paninis, a quick dinner bread, and my personal favorite....Italian Bruschetta. After my husband and I got back from Italy, several years ago/pre-kids, he set out to find bruschetta that tasted authentic to what we had in Florence, Tuscany and Rome. This is a close match to our Italy experience.  You have to try it! It's the perfect appetizer for a dinner party, makes a delicious topping for your fresh flour pizza crust, is an easy fresh and light summer lunch, or this week my family had it with fresh flour noodles to curate the full Italian theme!

Speaking of overseas, have you ever traveled to Europe and noticed that you can eat the bread there without stomach issues, verses being plagued with issues in America- bloating, constipation, acid reflux, etc?  Do you wonder what the difference is? It's largely in the processing of the flour. American processing removes the minerals, enzymes, oils, and fiber that your body needs in order to process the other parts (like gluten). Checkout our Learn More page to read more about this with linked research.

Even if you don't try the bruschetta, you seriously can't go wrong with this baguette- it’s perfect for so many uses! And once you understand the nutrients associated with fresh flour,  you'll want to add it to every meal.  Fortunately this quick, delicious baguette adds versatility to your dinner rotation. Earlier I mentioned meatball sandwiches. Simply buy frozen meatballs, whip up these quick baguettes, broil some cheese on top (after slicing), slather with marinara and viola! Everything you need for a fresh meatball sandwich that will keep your family delightfully satisfied all night! 

Happy Unsifted Baking!
- Keira

Unsifted® Quick Baguettes

**Purchase this recipe on a beautiful and easy-to-read recipe card HERE**

PREP: 25 minutes
BAKE: 10-12 minutes
YIELD: 2 medium or 3 mini baguettes

Ingredients:

Instructions:

1. In a medium bowl, gently stir together 1/2 cup water, 1 1/2 tbsp yeast, and 1/2 tbsp honey. For active dry yeast, let mixture stand for 5 minutes For instant, you may proceed immediately.
2. Mill 1 2/3 cups Basic Blend on "noon" setting. (will yield approx. 2 1/2 cups Unsifted flour) Set 1/4 cup flour aside for kneading.
3. Mix the Unsifted flour and 1 tsp course sea salt with the yeast mixture using a spoon or dough hook.
4. Gradually add water (up to remaining 1/2 cup) and mix until dough comes away from sides of the bowl. If too sticky, you may add a little more flour.
5. Pour dough onto a lightly floured surface and knead briefly until smooth and elastic. (roughly 4-7 minutes depending on speed)
6. Separate dough into 3 balls for mini-baguettes or 2 balls for medium baguettes.
7. Shape each ball into a baguette- slightly flatten each dough ball into a short rectangle then fold over and roll like a Play-Doh snake from the middle outward.
8. Grease pan (baguette or jelly roll pan) and place shaped dough on pan
   Pro-tip:  I love the USA French loaf or baguette pans!  But don't let pans stop you from making this. When I double this recipe I just use a jelly roll pan for the second set and they are more than fine!  I chose to buy the French loaf pan so I could also use it for my Stromboli roll that I make occasionally.
9. Score baguettes using a shallow cut (I prefer three diagonal cuts)
10. Cover with a lightweight dish towel and let rise in a warm, draft-free place for 15 minutes (until doubled in size)
11. Preheat oven to 450 degrees F
12. Bake for 10-15 minutes, depending on size
13. (Optional) Brush tops with butter halfway through baking time.  For a softer crust, brush with butter when finished baking.