Two-Mustard Garlic Baguette
- 1 stick/4 ounces/ 113 grams unsalted butter, at room temperature
- 4 small cloves garlic, grated
- 2 ½ tablespoons Dijon mustard
- 1 tablespoon whole grain mustard
- 1 tablespoon chopped fresh flat leaf parsley
- The leaves from 1 stem of thyme
- 1 baguette
- Preheat the oven to 350°F/177°C.
- Mix the soft butter with the grated garlic, mustards, herbs, and salt and pepper. Set aside.
- On the top of every baguette are slits that bake to form the pattern distinctive on all French baguettes. Follow these markings, and slit them down the center, almost so you cut through the baguette, but not quite. You are making slits in the bread to slather with the garlic and mustard butter.
- Smear the interior of these slits generously with the butter. You may not use all of it (use it on a second baguette if you like).
- Wrap the buttered baguette completely in foil, and bake for 20 minutes. Pull apart, and dip into your Pot au Feu.
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