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16 flavorful baguette recipes

25 mayo, 2021

The baguette It has become one of the breads with which we like to accompany lunch or dinner. And it is perfect to enjoy various dishes, and as an excellent complement if we do not have tortillas.

However, you can take advantage of the baguette for much more, because with this bread you can prepare muffins, a sandwich or even be a snack with a rich dressing. Get to know these 16 options that we bring you today and have a great time.

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The baguette: origin and history

The word baguette comes from French and means “wand”, although some associate it with the word “long” or “bar”.

It is characterized by being prepared with wheat flour, and it is much longer, wider and crunchier than other breads. It reaches 85 centimeters and weighs around 250 grams.

In world gastronomy, it is considered the ideal bread to prepare a wide variety of sandwiches.

It is believed that its origin was derived from the first breads developed in the city of Vienna, in Austria, in the mid-nineteenth century. However, the French are the ones who claim his invention.

Even in 1993 the French government recognized that it had the official baguette recipe, which is made with ancient methods, to achieve the tradition baguette.

(Photo: Getty Images)

Baguette curiosities

  • It is a very traditional bread in France, especially in Paris.
  • According to the traditional recipe, the baguette can only be made with 5 ingredients: water, wheat flour, yeast, sourdough and salt.
  • One way to recognize a good baguette is that the mixture forms bubbles on the inside.
  • They are an essential part of the French breakfast.
  • It is a quick-cooking bread, which made it very popular from the 19th century onwards.
  • 95% of the French go to the bakery at least once a day. And 80% do it to buy baguettes.
  • In France there are around 30 thousand artisan bakeries. This is the weight that bread has in its gastronomic culture.

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Make the most of the bread before it hardens

There are several ways to get the most out of that piece of baguette or bolillo before it becomes hard:

  • Prepare a rich pudding: crumble the bread and soak it in hot milk until it absorbs the liquid; add a little butter, sugar, vanilla, cinnamon, dry wine, and almonds. Pour the preparation into a greased mold and bake until firm.
  • Cut the bread into small pieces and fry them in butter flavored with herbs. Serve them to accompany a dip or add them to a cream or salad (croutons).
  • Are there still several rolls left? Cut them in half lengthwise, remove the crumb, spread butter on each piece and sprinkle grated cheese; Put the halves back together and varnish the surface with melted butter. Bake until golden brown.
  • Another variety: Rub each half with crushed garlic, rub with olive oil and sprinkle with chopped parsley; bake until lightly browned.


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