Emeril by Sof'ella Homemade French Baguette Mix

Oven Instructions

Combine the yeast packet (included) with warm water. Stir to blend and allow to rest 5 minutes until bubbles appear. 

Place the baguette mix in a medium-sized bowl and add the yeast mixture. Blend just enough until mixture starts to come together. Add the oil and continue and continue to mix thoroughly until combined. Cover with a dish towel and let rest 10 minutes. 

Turn the dough out onto a lightly floured surface and knead for 10 minutes until smooth and elastic. Form the dough into a ball and place dough in a lightly oiled bowl. Cover with a clean towel and let rise in a warm place until it has doubled in size (appx. 45 minutes – 1 1/2 hour) OR when dough is pressed, it springs back quickly.

Refer to Bread Machine Directions on box on how to cut and form baguettes. 

Lightly dust two sheet pans with flour. Place two baguettes seam side down on each sheet pan. Using a knife, make three 1/2” long diagonal slits on the top of each baguette.

Brush top of baguettes lightly with water. Cover and let proof until double is size OR when dough is pressed it springs back quickly.

Bake in a preheated 450°F oven for 20-25 minutes OR until golden brown and sounds hollow when tapped.

Emeril by Sof'ella Homemade Multi-Grain Bread Rolls

Oven Instructions

For Brushing on Top of the Rolls You Will Need:

• 2 Tbsp. Unsalted Butter, melted

Combine the yeast packet (included) with warm water. Stir to blend and allow to rest 5 minutes until bubbles appear.

Place the bread mix in a medium-sized bowl and add the yeast mixture. Blend just enough until mixture is starting to come together. Add the oil and continue to mix thoroughly until combined. Cover with a dish towel and let rest 10 minutes.

Turn the dough out onto a lightly floured surface and knead for 10 minutes until smooth and elastic. Form the dough into a ball and place dough in a lightly oiled bowl. Lightly coat the top of the bread with oil and place a towel over the dough. Allow the dough to rise until it has doubled in size (approximately 1 ½ hours) OR when dough is pressed it springs back quickly.

Transfer to a lightly floured work surface. Lightly dust a rolling pin with flour and roll dough to 1/2 inch thick rectangle. With a sharp knife, cut the dough into 12 even squares. Take each square of dough, one at a time, and place it in the center of an undusted work surface.

Fold each of the four corners into the center of the dough. Turn dough over so the seams are facing down on the work surface. Take the palm of your hand and roll the dough in a clockwise position until dough forms a round ball.

Place on a sheet pan that has been buttered or prepared with non-stick cooking spray. Continue to form the remaining dough into round dough balls and place on sheet pan.

Brush each dinner roll with melted butter. Cover with plastic wrap, and set in a warm, draft free place until dough has doubled in size. When you press on the dough it should spring back quickly.