How can I give you the Recipe for my Tapanade without sharing my recipe for French Baguettes. I made mine with scant salt to reduce my sodium and a little more sugar for flavor. This recipe is also wonderful for a full sized loaf and as Pizza Dough. I must also add that my Grandson, the Dink, developed this recipe with me and if I didn't give him credit, I would never hear the end of it.French Baguette
4 Cups White Flour
1 1/2 Cup Water
1/2 teaspoon Salt
4 Tablespoons Sugar
2 teaspoons rapid rise yeast
I put all of my ingredient in a bread machine on dough setting and let it do it's thing, but if you feel the need to knead (ha ha) feel free to mix and knead and rise and knead and rise again. Up to you.
When the dough is ready, divide into three sections. You will make three loaves.
I use this awesome perforated baguette pan. I love it, but you can form your loaf on a baking sheet too.
Make three loaves about 16" long. Let rise again and bake in a 350 degree oven until golden brown. These are crusty loaves and are perfect cut into thin slices and covered with your favorite topping, from jams to well, tapenade and goat cheese.
