Ingredients
Select the items you need and print a shopping list.
Directions
Mix flour, instant yeast, salt, skim milk powder, and water together and let sit for 30 minutes. Stretch and fold the mixture to develop the gluten, about 4-5 times, then rest another 30 minutes.
- Repeat this process two more times than rest the dough overnight, covered in the fridge. The next day, divide dough into four even pieces, and shape into ovals.
- Proof for 1 1/2 hours, then flatten. Fold into a cylinder and roll out into a long, baguette shape. Proof again for an hour and bake for 15 minutes at 475°F (246°C) (add a pan of water to the bottom of your oven to create steam which leads to a beautifully crusty exterior)
- Reduce oven temperature to 450°F (232°C) and bake for another 15 minutes. Remove and transfer to a wire cooling rack.
- To build the sandwiches, cut each baguette in half and spread on softened butter. Top with cheese, and Butterball Turkey Ham. Close and cut in half.
- Wrap sandwiches in parchment, tie with string and a note for the kids and enjoy!
See More Recipes
