My plans were to make French Dip Sandwiches for dinner one day last week.
So I kneaded up a batch of dough to make baguettes.
I had intended to bake just a few mini baguettes
and use the remaining dough for regular size baguettes.
But the little baguettes were the perfect size for sandwiches and yet still big enough to slice for toast.
So I baked ten small baguettes.
(One missing – given to a neighbour).
I roasted a small Sterling Silver Sirloin Tip for the sandwiches.
Au Jus for dipping and homemade fries.