Paris Week: Day 3 (plus a baguette recipe)


Bon jour!

We started our third day getting on the Metro, headed to The Louvre (aka Palais Royal).  The Louvre originally was where the king lived before The French Revolution. We enjoyed all the pieces of art that are so popular, using our Rick Steve’s Paris book to guide us along the way.IMG_7298.JPGIMG_7283.JPGIMG_7281.JPGIMG_7269.JPGIMG_7267.JPG

This place is HUGE!  I recommend you plan ahead.

After the museum, we went behind it to tour Tuileries Gardens, followed by lunch across the street at Cafe’ le Nemours.IMG_3343

I had the Nicoise Salad.IMG_3344.JPG

Rourke had another baguette sandwich.  This was his regular go-to order!  Me, I was branching out!  Trying all things French, like I said.

Next up, the Champs-Elysee!IMG_3345.JPGIMG_3346.JPGIMG_7302.JPG

Great shopping on this street!  We hit the flagship Louis Vuitton store… so cool!



For the afternoon, we were headed to the Seine River for a BOAT RIDE!IMG_3356.JPG

There she is!IMG_3357.JPGIMG_3360.JPGIMG_3361.JPG

So fun!  Great views!  Highly recommend!

Another breathtaking day in Paris!

We would always head home and grab a baguette, cheese, fruit, meat, vin and a pastry for breakfast.  The baguette really is an icon in Paris.  You always see Parisians have 2 or 3 in their bags everywhere you go.  We hopped on board and loved it!IMG_7226.JPG

So I went home and tried making my own… goes!fullsizeoutput_15ba

Here’s what you need first.  fullsizeoutput_15bb.jpeg

In very hot water, add sugar and yeast.  Let it stand for about 45 minutes until foamy.IMG_9874.JPG

Pour into stand mixer or bowl and add flour and salt.fullsizeoutput_15be.jpeg

Mix a cup at a time.fullsizeoutput_15bf.jpeg

Stir until dough pulls away from the bowl.fullsizeoutput_15c0.jpeg

Attach kneading hook and place on a floured surface and knead for eight minutes.  Put in a large oiled bowl and cover with a damp cloth.  Place away from drafts (I use the oven), and let rise about 1 1/2 hours.fullsizeoutput_15c2fullsizeoutput_15c4.jpeg

Punch down and place on floured surface.  Divide in half and shape into a loaves. Cut slits down the length of the dough.  Cover and let rise again, around 30 minutes.fullsizeoutput_15c5.jpegfullsizeoutput_15c6fullsizeoutput_15c7.jpegfullsizeoutput_15c8.jpegfullsizeoutput_15c9.jpeg

Preheat oven to 400 degrees.  Mix milk and egg together and brush on loaves.  Bake loaves for 25-20 minutes.  I use my Silipat on the baking sheet.  If not grease pan.fullsizeoutput_15cd.jpegfullsizeoutput_15cffullsizeoutput_15d0.jpeg


1 package yeast

2 1/4 cup very hot water

1 tablespoon sugar

5 cups of flour

1 tablespoon salt

1 tablespoon milk

1 egg

See directions above.

You can top with one my Three Herbed Butters.


Bon Apetite’!

Au Revoir,


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