Mini Baguettes with Parsley and Lemon Using a Bread Maker

Name: Mini Baguettes with Parsley and Lemon Using a Bread Maker
Yield: 4 servings
Cuisine: American
Ingredients: 250 grams Semi-strong flour (lys d'or brand or a mix of 190 g of bread flour and 60 g of cake flour); 3 grams Sugar; 4 grams Salt; 10 grams Olive oil; 130 grams Water; 2 grams Dry yeast; 20 grams ○Parsley (finely chopped); 1 less than 1 Lemon peels; 1 ●Flour for finishing

cookpad.japan @cookpad_jp

I love "lys d'or" flour, so I want to eat bread even in the hot summer!!!!! I mixed leftover parsley and lemon, and it turned out even more delicious than I had imagined.

Adjust the amount of parsley and lemon to your liking. Adjust the resting time and cooking temperature as necessary.
If you don't have lys d'or flour, then use 190 g of all purpose flour and 60 g of cake flour. For 4 baguettes. Recipe by Gomeko

I love "lys d'or" flour, so I want to eat bread even in the hot summer!!!!! I mixed leftover parsley and lemon, and it turned out even more delicious than I had imagined.

cookpad.japan @cookpad_jp

I love "lys d'or" flour, so I want to eat bread even in the hot summer!!!!! I mixed leftover parsley and lemon, and it turned out even more delicious than I had imagined.

Saved

Ingredients

4 servings

250 gramsSemi-strong flour (lys d'or brand or a mix of 190 g of bread flour and 60 g of cake flour)
3 gramsSugar
4 gramsSalt
10 gramsOlive oil
130 gramsWater
2 gramsDry yeast
20 grams○Parsley (finely chopped)
1less than 1 Lemon peels
1●Flour for finishing

Saved

Steps

1

Chop the parsley finely, grate the lemon peel. Mix them with 130g of water. Total amount should be about 150g.
2

Put all the ingredients into a bread maker. Start the dough course on the bread maker. Leave it until the 1st rising.
3

Take the dough out from the bread maker, punch the air out gently, and divide into 4 portions to form. Wrap them or cover with a tightly wrung out moistened kitchen towel and leave to rest for 15 minutes.
4

Then, turn over the dough and use your hand to roll it out into rectangles.
5

Fold the edges in towards the centre.
6

Fold it in half and close the edges well.
7

Place with the seam side down and roll out gently to make it 20 cm long.
8

Prepare a baking sheet covered with a bigger size of parchment paper and make a little wall between each baguette like in the photo. (The bread will rise.) Cover with plastic wrap and leave to proof for another 30 minutes in the oven.
9

Dust finishing flour on the top with a strainer and make 1 slit on each dough. Bake for 20 minutes in an oven preheated to 210°C.
10

I cut it into slices. It's great just after baking. It's full of umami and refreshing flavor from the lys d'or. Though this uses a low amount of sugar, it's slightly sweet. I want to try using it to make sandwiches with plenty of vegetables.