French Food Friday - Baguette Vennoise

This week's recipe is one of French Boyfriend's favourites and  it is great for those of you who prefer a soft style baguette. 

For me it is a cross between a normal baguette and brioche and it is great for either breakfast or lunch. 

It's origins started in Vienna but we can talk about these another time as it is time to get baking. 

Baguette Vennoise

Ingredients500 g of strong bread flour270 ml of milk12 g of dried baker’s yeast40 g of sugar1 pinch of salt1 teaspoon of vanilla extract60 g of softened butter1 egg  for glazing  mixed with 1 tablespoon of milk 
Directions Preheat the oven to 180 CDilute the dried yeast in a small bowl with just a couple of tablespoons of warm water to activate the yeast. In the meantime, in a large salad bowl (or in your food processor if you have a robot that does pastry) add the flour, salt and sugar. Mix these and follow with the milk and yeast. Keep mixing with a nonstick spatula for about 5 minutes.Add the softened butter and mix until the dough starts coming away from the edges of the bowl. Take the dough out and shape it into a ball. Put it back in the salad bowl and cover it and place it somewhere warm enough that it can rise. You are looking for the dough to rise to twice its original volume. Take the dough out on a lightly floured surface and knock it back with the flat of your hands. Give it a couple of kneads but nothing too wild. Cut the ball in 4 and make 4 baguettes.  Let them rise again for about 45 min. You can make  diagonal cuts on top of each baguette  for that traditional look but it’s not required for the taste or feel of the bread. Brush with glaze and place them in the hot oven for 15 min.
Bon vendredi a tous ♥♥ Leeann x