Lower Carb Baguette

I love all kinds of bread. In fact I once sold bread out of my home along with floral arrangements. I had a little shop called "Bread & Vine".

We lived in an 1820 farm house and I ran it out of a little shed on our 5 acre "farm".

Folks would pull up for my whole wheat bread and my "chopped" bread and florals! In the fall I would serve apple cider and we even sold Christmas trees at Christmas time!

This is an old magnetic business card!!!!

So my love of bread baking goes waaayyy back!

I really enjoy making bread but when life is busy this less traditional and healthier version is quick, so easy and ready in minutes versus hours…plus there’s no yeast, and limited kneading.

It also requires much less flour than traditional baguette thanks to Greek yogurt and that makes it lower in carbohydrates and higher in protein too! That makes it lower in calories and more blood sugar friendly!

I hope you try this..it really is easy and so good!

Lower Carb Baguette

Ingredients:

* 1 1/2 cups self-rising flour

* 1 cup plain fat-free Greek yogurt

* 1 egg white for wash (optional)

Instructions:

* Preheat the oven to 425˚F with a cast iron skillet on the bottom rack. Bring 1 1/2 cups of water to a boil in the microwave while preparing the baguettes.

* Add the self-rising flour and plain, fat-free Greek yogurt in a large bowl.

* Mix on low speed until the dough clumps together.

* Turn out onto a floured surface. Sprinkle with flour, knead several times, and form into a ball. Cut it into two pieces. Roll each piece of dough into a long, narrow loaf shape (about 9 inches by 2 inches).

* Place on a parchment-covered baking sheet and cut three slits into the top of each loaf.

* Mix egg white with a little water and brush loaves lightly.

* Place the bread in the oven on the middle rack and carefully pour 1 1/2 cups of boiling water into the cast iron skillet on the bottom rack (to create steam in the oven for a golden, crispy crust). You can skip the boiling water step for a softer crust.

* Bake at 425˚F for 18-20 minutes, until golden brown.

* Allow the baguettes to cool completely on a wire rack before cutting or storing them.