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My review
French Baguettes
16
Judy Taubert
"Great eaten fresh from oven. Used to make sub sandwiches, etc."
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Ingredients
1 h 50 m servings 113Original recipe yields 12 servings (2 baguettes)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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.
- 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.
- Punch down dough. On a lightly floured surface, roll into a 16x12 inch rectangle. Cut dough in half, creating two 8x12 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. 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.
- Preheat oven to 375 degrees F (190 degrees C). Mix egg yolk with 1 tablespoon water; brush over tops of loaves.
- Bake for 20 to 25 minutes in the preheated oven, or until golden brown.
Footnotes
- Editor's Note:
- For tips, see our article on Forming and Baking Baguettes.
- Tip
- Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Nutrition Facts
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Reviews
Read all reviews 1k1589 Ratings
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Most helpful positive review
3/30/2006
OUTSTANDING! You definitely DO NOT need a bread machine for these. (Click on the picture to see the photo I submitted). Simply combine the water, yeast, and sugar and allow to proof. Then add th...
Most helpful critical review
2/20/2002
Very nice tasting bread. It was a bit tough, but that may have been my fault.
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3/30/2006
OUTSTANDING! You definitely DO NOT need a bread machine for these. (Click on the picture to see the photo I submitted). Simply combine the water, yeast, and sugar and allow to proof. Then add th...
3/6/2007
This is an excellent recipe for French bread/baguettes. I use my KitchenAid and follow standard bread making procedures. TIPS/TRICKS for French bread I've learned over the years: Do NOT add ...
3/4/2005
I am a VERY picky person when it comes to bread. I lived almost all my life in France and I tried many baguette recipes, but this one is the closest to the real thing I could find. It is not 100...
5/30/2010
French bakeries bake their bread at extremely high temperatures with humidity. Put a bowl of water in the oven for humidity, and bake bread at 450 F to get a nice crispy, chewy crust. After 15 ...
8/25/2002
Excellent! Easy to make and roll out. The only thing I did differently is to brush egg whites on top instead of egg yolks...this gave a nice crunchy crust. Will definately make again!
5/18/2002
This bread has a great texture and flavor. However, I share others' opinion that the crust was not as crunchy as I would have liked. Also, I found the dough to be very sticky and not easy to kne...
5/28/2002
Too sticky. Needed to use 3 cups of flour. BUT, then this makes the BEST French bread ever. I do not roll out, just shape and bake. YUMMY!!
9/30/2001
Excellent baguettes! Made them for company and the bread got devoured in a flash. I forgot to brush on the egg yolk mixture as I was putting it in the oven after my supper was made and I was i...
1/29/2002
Having never made Baguettes before, I was amazed at these results...and the time it took to produce them from start to finish was equally amazing! I made four 8" loaves from one batch and ate on...