Homemade French Baguette Bread with Artichoke and Spinach Dip
Try this easy Homemade French Baguette Bread Recipe with Artichoke and Spinach Dip at your next tailgate!
Prep Time: 30minutes
Cook Time: 45minutes
Let dough stand: 2hours30minutes
Total Time: 3hours45minutes
For the French Baguettes:
4cupsof Bob's Red Mill, r Artisan Bread Flour
1 1/2teaspoonsof instant yeast
1 3/4cupsof water
1teaspoonof Kosher salt
For the Artichoke and Spinach Dip:
1 1/2cupsof mayonnaise
1cupof sour cream
1/2cupof cream cheese
two 15 ounce cans of quartered artichoke hearts
5ouncesof chopped baby spinach
6ouncesof shredded mozzarella
4ouncesof grated Parmesan cheese
1cupof 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.