I was going to introduce this recipe by telling you how much I love bread. But then I thought that would be silly, mundane at the very least, because really, what’s new?! Or there’s the cliche, ‘who doesn’t love bread?’.
Instead, I’ll tell you a little something that pops into my head every time I see or hear the word, ‘baguettes’. It’s probably really not funny outside of my head but I’ll tell you anyway…
One of my ‘in-between’ jobs before returning to be a student a couple of years ago was in a very beautiful, rural Musical Museum. I had many roles, a housekeeper, instrument cleaner, waitress, barmaid, cake baker, house sitter and dog walker.
The dear owner, a very deaf old man would always come down to the cellar restaurant for his lunch. He had very particular favourites and he loved a baguette. On my trial shift, before I’d even got the job, this sweet old man came up to me, I had no idea who he was (this famous pianist and owner of this awe inspiring museum) and he asked me for a ‘Ragbet’. I asked, a ‘ragbet?’. He just tells me ‘yes, a ragbet,’ and walks away. I remember thinking that I didn’t want to look bad on my trial shift by not knowing what a ragbet was so I looked around, I read the menu over and over, but there was no ragbet. So, reluctantly, I went up to the kitchen and asked the manager, to have the entire team crack up laughing. The poor man just wanted his baguette.
Now, onto the avocado ragbets, ahem, I mean baguettes. They are so quick to make, no long or double rises and what not, and the avocado makes a really moist and soft inside with a crisp outside that just makes the best sandwiches and awesome garlic bread the next day.
Ingredients: Makes 4 mini baguettes
- 125ml/1/2 cup pureed avocado (about 1 medium, make sure it’s really smooth)
- 60ml/1/4 cup warm water
- 7g (1 sachet) active dry yeast
- 1 tbsp unrefined sugar or agave syrup
- 280g/2 cups wholewheat bread flour (I like a malted, seeded flour here)
- 1 tsp sea salt
- In a large bowl, whisk together the avocado, water, sugar or syrup and yeast. Leave it alone for about 10 minutes until foamy. If you are using a stand mixer, you can mix this directly in the mixer bowl.
- Add the flour and salt to the bowl and knead by hand or with a dough hook for about 10 minutes, until smooth and just slightly sticky, but not so that it sticks to your hands.
- Remove the dough from the bowl and divide into four equal portions. Shape into cylindrical baguette shapes, about 5 inches long and place on a lined baking tray, spaced well apart. Slash with a sharp knife and cover with a clean tea towel and let rise for about 20 minutes. Meanwhile preheat the oven to 220’c/425’f.
- Once risen, place the tray in the centre of the oven and bake for about 25 minutes. When ready, the loaves should be golden and the base should sound hollow when knocked with your knuckles.
Inspired by Oven and Bun
High in dietary fiber
Very high in manganese
Very high in selenium