I have done more baking in the past year than I have since I was in culinary school, no joke. Form extravagant cakes, to pies, bread puddings, you name it and I’ve baked it. One thing I haven’t done much of is baking fresh bread and after today I’m all in because I am still in awe at how amazing my French Baguette bread turned out, seriously amazing! While it takes time, it’s not hard to make the end result far supersedes anything you are going to buy in your local grocery store.
The dough is such a simple combo of bread flour, yeast, water, sugar and salt, and then after that time. I used Bob’s Red Mill(r) Artisan Bread Flour and wow what a difference. The Artisan Bread Flour is the perfect flour for all of your fine bread baking needs. This premium flour is milled from high-protein, U.S.-grown wheat and mixed with just the right amount of malted barley flour, which helps yeast breads rise. The high protein and gluten development makes it ideal for baguettes and it was clearly evident in mine.
The bread is fantastic to serve by itself, seriously I ate 1 whole loaf by myself (no judging). However, since it’s football season I thought I’d whip up a really tasty artichoke and spinach dip appetizer to serve it with!
The spinach dip takes minimal time to prep and cooks in just 45 minutes so be sure to time appropriately with cooking the bread.
Large pic below is for your Pinterest! Tailgate on 🙂
Homemade French Baguette Bread with Artichoke and Spinach Dip
For the French Baguettes:
- 4 cups of Bob's Red Mill r Artisan Bread Flour
- 1 1/2 teaspoons of instant yeast
- 1 3/4 cups of water
- 1 teaspoon of sugar
- 1 teaspoon of Kosher salt
For the Artichoke and Spinach Dip:
- 1 1/2 cups of mayonnaise
- 1 cup of sour cream
- 1/2 cup of cream cheese
- two 15 ounce cans of quartered artichoke hearts
- 5 ounces of chopped baby spinach
- 6 ounces of shredded mozzarella
- 4 ounces of grated Parmesan cheese
- 1 cup of panko bread crumbs
- Kosher salt and fresh cracked pepper to taste
For the Bread: In a bowl combine the flour, yeast, water, sugar and salt and mix until a ball is formed. Transfer to a cutting board dusted with flour and knead the dough for 2 to 4 minutes or until smooth. Place the dough in a medium bowl drizzled with olive oil, cover in plastic and let stand for 90 minutes.
Next, divide the dough in 3 parts and roll out until long and narrow and resembling a baguette. Transfer them to a sheet pan lined with parchment paper, cover with plastic and let rise for 60 minutes. Score with a knife and then bake the bread for 20-25 minutes on 450° or until golden brown on top. Place a small pan of ice in the bottom of the oven to help incorporate some moisture while baking.
For the Artichoke and Spinach Dip: Preheat the oven to 350°
Combine the mayonnaise, sour cream, cream cheese, artichoke hearts, spinach, 4 ounces of mozzarella, 3 ounces of Parmesan cheese, salt and pepper in a large bowl until completely mixed together.
Transfer the mixture to a casserole or baking dish and top off with the bread crumbs and remaining cheeses and cook for 4 5minutes or until the top is browned and the cheese is very melted and lightly browned.
Serve the artichoke and spinach dup with the baguette and celery and carrot slices.