My "After" Kitchen and French Baguettes

Our Kitchen is done!  

If you've seen my last post, found here, you'd see that we started repainting our kitchen.  Of course, its about a week later and we finally finished moving everything back in and hanging shelves and pictures.   Obviously, we didn't exactly move quickly.  ;)

Well, here it is!  The colors aren't really that different from what it previously was, but fresh paint really brightens up the room!  The white looks clean and bright again.  :)

 Here's another view...

 ...and then, of course, Sully comes in and pulls down my hand towel.   That's his signature move.  :)

See that picture along the back wall?  Here's a close up...

Because I don't want to leave you without a little something, here's my recipe for these french baguettes.  (Also, using pictures of food you've made is a great idea for pictures for your kitchen walls)!  :)

French Baguettes

To save time, I start these in a bread machine, but if you have the time and enjoy lots of kneading, they are equally tasty when mixed by hand, just change step 1.  :)

Prep Time
Cook Time
Servings 12    Difficulty Easy


  • 1 cup Water
  • 2-½ cups Bread Flour
  • 1 Tablespoon White Sugar
  • 1 teaspoon Salt
  • 1-½ teaspoon Active Dry Yeast
  • 1 whole Egg Yolk
  • 1 Tablespoon Water

Preparation Instructions

 1. Place 1 cup water, bread flour, sugar, salt and yeast into bread machine pan in the order recommended by manufacturer. Select Dough Cycle, and press start.
2. When the cycle has completed, place dough in a greased bowl, turning to coat all sides. Cover, and let rise in a warm place for about 30 minutes, or until doubled in bulk. Dough is ready if indentation remains when touched.
3. Punch down dough. On a lightly floured surface, roll into a 16×12 inch rectangle. Cut dough in half, creating two 8×12 inch rectangles. Roll up each half of dough tightly, beginning at 12 inch side, pounding out any air bubbles as you go. Roll gently back and forth to taper end (into a baguette shape). Place 3 inches apart on a greased cookie sheet. Make deep diagonal slashes across loaves every 2 inches, or make one lengthwise slash on each loaf. Cover, and let rise in a warm place for 30 to 40 minutes, or until doubled in bulk.
4. Preheat oven to 375 degrees F (190 degrees C). Mix egg yolk with 1 tablespoon water; brush over tops of loaves.
5. Bake for 20 to 25 minutes in the preheated oven, or until golden brown.



This post is linked to  Skip to my Lou - Made by you Monday

2 Responses to “My "After" Kitchen and French Baguettes”
  1. Jackie B says:

    looks beautiful!

  2. Anonymous says:

    Your kitchen is really beautiful. I love how open it is.

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