French Baguettes

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 the salt, then flour and knead until no longer sticky. Place in an oiled bowl and allow to rise according to recipe instructions. I rolled my dough out like others and made 2 baguettes. I really think I'll make 3 baguettes next time because I use mine for sandwiches and they were a little too big. After baking, I cut the top off the whole length of the baguette so that the top looks like an upside down triangle (like they do at Subway). This leaves me with a bottom piece that is concave in the middle. I then put 2 pieces of provolone cheese and then top it with Holiday Chicken Salad (this site). I put the filled bottom piece in the oven by itself for about 7 minutes. Then I put mayo on the top piece, and place it in the oven with the bottom piece, and I let it heat for about another 5 minutes or so. It's GREAT!!! The bread is slightly crusty on the outside, moist and soft on the inside....a far cry from those chewy store-bought baguettes. This one's a keeper for sure. Oh, and they freeze well, too. Thanks so much for sharing this one!

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% the same, but that's probably because french bakers use a special oven for the baguettes. It was GREAT! CHANGES: I don't have a bread machine, so I used normal yeast (same amount) mixed with water and sugar and set aside until foamy. Last time, I used 2 cups all purp. flour, and added whole wheat until dough was ready.

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 minutes of baking, remove the water and bake bread an additional 5 minutes. I omitted the eggwash...just a personal preference.

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!

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 knead by hand, something to keep in mind for us old-fashioned/technology-impaired folks. To sum up, it's tasty but I will keep looking for the perfect baguette recipe.

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!!

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 in a hurry to have everything ready. Came out excellent - the crust was very crunchy. I have noticed in some of the reviews that the crust was not crunchy, I guess not putting the yolk mixture on top was the reason for it!!! This bread made a thick crunchy crust and the inside was a great texture. Not airy. Was a very big success at my dinner party. Enjoyed by all. Thanks for the great recipe Judy.

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 one in it's entirety directly upon removing it from the oven....the crust was crispy on the bottom, chewy on the top....simply irresistable!! Perfect to eat directly from the oven, and wonderful for sandwiches the next day. :)

This is a great baguette recipe. Made it this afternoon to use for crostini for dinner. Super easy, and nice crispy crust. Followed the recipe exactly except for the egg yolk/water wash on top. I misted cold water in the oven several times the first 8 minutes of cooking. This is my first attempt at baguettes, and this is the recipe I'll keep. No point in looking any further. Thanks, Judy!

First of all I would like to thank you for this recipe. Simple ingredients, simple instructions, and if you follow the directions simple to make. The most important thing is that the bread is fantastic. While I did not expect to get the real french baguette, this is the next best thing. It is the closest you can get without the equipment used in a bakery to make the traditional. Will make this over and over again. Great taste and texture. Will have to double the recipe the next time because the bread disappeared tooooo fast.

I make this in my KitchinAid. I dump all the ingredients in, water last, and let it run on med-low for about 15 min. with a dough hook. I've made this dozens of times and it has always taken 3 to 3 1/2 C. of flour to get the right texture. This is the only recipe I use for French bread now! It's SO simplie and my family loves it!

This recipe was fantastic! I also used my Kitchen Aid mixer. Heated the water, dissolved the sugar and water in the mixing bowl. Added the yeast ans let it sit for about 5 minutes before adding the salt and the flour. Mixed unti dough came together and then mixed on low for 3-5 minutes. Let rise in oiled bowl for 1 hour, shaped into two loaves on cookie sheet and then let rise again for about 40 minutes. brushed with egg whites and baked for 20 minutes. PERFECTO.

Cannot believe how easy this! Did not roll into rectangles; merely shaped into 2 loaves and they turned out perfect. Used a packet of regular yeast and made by hand from the start by mixing the warm water with the sugar and yeast and allowing to foam for about 20 minutes before mixing in the flour and salt. Thank you for sharing!

Very good that day, but don't try to save dough. I refredigerated extra loaf and tried to back next day without luck. Great recipe - Thanks

this is an extremely easy and economical recipe to make. great warm as advertised. only one change i would make (and have). use egge white, not yolk to crust up the top. and after you coat with egg white, you may coat with such items as garlic salt, kosher salt, rosemary or enjoy plain. an instant family favorite. thank you!!

Very simple, very good... excellent for fresh sub sandwiches. When I read the list of ingredients I automatically assumed the yolk was for the dough and the egg whites would be reserved for the glaze. So I dumped in the yolk before I realized that the yolk is the glaze. The bread came out sooooo good that this is how I make the dough now out of fear that it will not turn out as good. I read comments in here that said they found the bread heavy and very dense, and because I wanted a lighter sandwich bread, I barely handled the dough at all (I didn't punch it down). I also found it very easy to get large logs of bread, so I now make this into 3 loaves. My bread machine takes a total of 2 hours to finish the dough, so I also skip step 2, and find the dough so nice that I don't give it much time to rise once formed. Thank you very much for this excellent recipe.

This is fantastic! This dough also makes the closest knock off to Olive Garden breadsticks, ever. Just divide the dough into 12 sections, roll into cigar sized pieces. Place on greased cookie sheet. Let rise for 1 hour (do not add egg wash on top) and bake for 12-15 minutes at 350. Top with half melted butter, half olive oil spread and lightly sprinkle with garlic salt. Yum... tastes just like 'em!

These were delicious and so easy to make! I made them yesterday and everyone liked them so much I had to make more today. ****I'd like to point out that bread machine yeast is interchangeable for the "Rapid Rise" version only. If you use the regular active dry yeast, you'll need to warm your water to 110 degrees.****

It turned out great even though I'm a novice at bread making. Mine made 3 six inch subs that were great!!

great recipe. I don't use a bread machine and it tastes great. When I make it I usually take one loaf and make the rectangle. I then fill it with melted butter, cheese, garlic, and pepper. Then I roll it up and sprinkle it with sea salt. It's really really good. For the other loaf I make three "ropes," glaze each one with the scrambled egg, roll in cinnamon and sugar, and braid to bake a great sweet baguette. I would highly recommend trying this

Very, very good.

I rate the ingredient ratio 5 stars but the cooking instructions a 2. If you want a bakery-worthy baguette that's crunchy on the outside and chewy on the inside follow the advice of another reviewer. Make the dough with the bread flour, salt, sugar, yeast, and water as instructed. Form the loaves by hand (I make 2 baguettes) then let them rise an additional 30 mins. But then DO NOT brush them with egg and water and cook at such a low temp. Gross! Instead, preheat the oven to 450 degrees F with a bowl of water placed at the bottom of the oven. Cut diagonal lines across the top of the bread, then place the sheet with the loaves on the top rack and bake for 15 mins, then remove the bowl of water and bake for an additional 5 mins. Perfection!!!

When my husband tasted this bread after if came out of the oven his words were "this bread is unbelievable"! I love it too this is a highly recommended recipe you won't be sorry you tried it. This is more than 5 stars!!

Very nice tasting bread. It was a bit tough, but that may have been my fault.

Simply delicious!! I made four smaller loaves, otherwise I followed the directions to a T. Thank You!

Very tasty! Easy to make. I always double the recipe (just double the ingredients and set to "2lb loaf" if you have that setting on your machine), because this bread disappears *so* quickly! Really yummy with butter and jam, perhaps a little too yummy ;-)

Instead of making two baguettes, make one big loaf of french bread. A great recipe, just like you would buy at a bakery.

I made this bread as one large loaf and used it as the base for French bread pizza. My husband and I ate almost the entire loaf in one sitting! It is a great bread, and turns out much better coming out of the oven than the bread machine. Delicious!

Easy to make and delicious. I used my big KitchenAid(R) mixer, first mixing dry ingredients and then adding the water (120*F). Proofing and raising times were quick and at high altitude, only bake it for 20-22 minutes. Voila! Hot, crusty and fabulous. You'll never buy it from the bakery again.

My family are crazy about this bread. After it was bake we split the loaf, spread it with garlic butter, parmesean cheese and mozzerella cheese. Then I wrapped it in foil and put it on the BBQ Thank you for the great recipe!!!!!

This is great recipe! I have made this recipe many times and everybody loves it. Instead of buying store french bread, I would now rather make it.

I made 4 smaller baguettes to use for lunches. My bread machine does 2 risings so formed the baguettes as soon as the dough came out of the machine and then let them rise again. Planning on making them again today. Thanks.

I made this into 6 mini baguettes, and it was wonderful. Best bread to come out of my bread machine.

QUICK EASY AND LOOKS GREAT

Fantastic recipe! I made this for a Christmas dinner at a friend's house. My husband convinced me to just buy dinner rolls & a baguette but I still wanted to try my hand at making my own. I couldn't find any bread flour (it was Christmas eve) so I had to use all purpose. Other than that, I followed the recipe (omitting step 2 as my bread machine incorporates the first rising time). I followed the directions in the article on forming baguettes that I found on this site and I misted the oven with water 3 times in the first 8 minutes of baking. I also brushed one baguette with the egg yolk mixture and I brushed the second with an egg white/milk mixture (I figured, why not, I've got the whole egg anyway). I really am not sure which one is better as the bread was devoured before I had a chance to try both ways! It was a huge hit at the dinner. We still ended up taking the store bought dinner rolls and baguette but no one even bothered with those! They all raved about the bread. I'm making this recipe for the 3rd time in 3 days. It's so incredibly easy and my very picky husband says it's better than store bought! I highly recommend you try it - even if you don't have bread flour (although, I can't wait to try it with bread flour to see how much better it is!) Thanks so much for a fantastic recipe!

I've made this recipe several times, and it is simple and delicious. The flavor is just right, and it's a great bread to make with dinner. It makes a great French Bread! Definitely a keeper.

to make your bread even more professional looking, take care to slash your loaves at a very steep angle (about 30 degrees). I always tell my students slash (as if looking at a clock) from 10:00 to 4:00. You'll be amazed at the results

This is the only recipe that I have tried that tastes like true French Baguettes. Try this recipe, you will not be disappointed.

Texture was great, nice flavour, but it made just a wee little loaf. Next time I would probably at least double, and maybe even tripple it to get a nice long french loaf shape. Very good anyway though :)

This is the quickest bread I have ever made, and it tastes great too!!!! I made it in one loaf instead of two and it still turned out great. My family loved it.

I'm going to blame the failure of this recipe on my yeast. I thught it was fairly fresh, but my dough was very sticky and the bread did not rise. The flavor was great, so I'm going to try it again.

Much softer and not dry like the baguettes bought from the store. A definite keeper!!!

Terrific, Just finished baking this and my husband and I have already eaten one loaf!

Yummm. I make this bread several times each month. Wonderful with Italian dinners. Makes great sub sandwiches.

This was great!

Great bread! I have used this recipe many times, and will use it many more!

Excellent, chewy results. I love this bread!

This recipe got a soft crust, not what I was expecting from a baguette, however, they had a SUPER taste! I am definately planning on making these again and again, my entire family loved them. Very flavorful and would be great for sub sandwiches. Definately a keeper :)

For some reason, baguettes are impossible to find ever since I moved, and I was ecstatic to discover that I could make my own! Normally I always find some way to tweak or "improve" a recipe, but this is the first that I have followed one verbatim multiple times, and still do not feel the need to alter it in any way. They are delicious, have a crispy exterior and soft interior, and I always have to double the recipe if I expect to feed the whole family and not just me & my husband! If you have any left the next day, it makes THE BEST garlic bread (spread butter/vegetable spread across a split loaf, then sprinkle garlic powder & parmesan cheese & bake in a 350 degree oven until browned).

Great Baguettes! I can't stop making these as these are so good. It is a weekly staple for us and I like at least one of these in the freezer to have on hand at all times. To make it crisp on the outside and soft on the inside, you need to mist it with water every 5-10 minutes. I mist it as soon as I put them in and then every 5-10 while baking. I also put a pan of water in the oven to make steam while baking with about an inch of water in it. That is the secret to making crisp crust with soft centers. You can sprinkle with different toppings also before baking to change it. Hope you will try this if you like true baguettes.

This bread is simply the best recipe I've ever tried. I agree that the name is a bit of a misnomer, because they're not true french baguettes ... however, it does make it easy for people to find the recipe. Now when I made it, I don't particularly like egg-washed crusts, so I brush butter on mine just before they're done baking. Fresh from the oven, this was amazing with strawberry preserves ... and the next day, it provided the best french toast I've ever eaten, as well as homemade garlic bread at dinner. When I cooked this bread those ways, the outter crust edge got so delightfully crispy and buttery it tasted almost deep-fried. (Not even a little bit healthy, but what an indulgent treat!) I would highly recommend this recipe to anyone, even a novice bread maker, for its ease. (Note, DO use bread flour, it makes a difference!)

This is a great recipe. I made it with an italian beef recipe I also found on this site. http://beef.allrecipes.com/AZ/SlowCookerItalianBeefforSa.asp June, I think you might have a bread machine like mine. It incorporates a rise cycle into the dough cycle which means we get to skip step 2. :) Maybe yours was extra heavy because it sat for too long after the yeast was activated, but I've made it 3 times now and I haven't gotten a very light or fluffy bread. This is supposed to be a nice, dense sandwich bread.

This recipe is excellent! I made the baquettes today and they are wonderful. My husband thought I had been to the bakery. I didn't do the egg wash, but I did mist the oven three times in the first eight minutes of cooking! Yum!!! Thank you for sharing this recipe!

A BIG hit for meatball sandwiches. Was my first time using dough setting on machine, was so easy, I am making again today for sub sandwiches. Would love to know how to double it in the machine.Highly recommend!!

It is now 9 p.m. and I made the first batch at 4:00 p.m.. I've been making batches hourly (now on my fifth batch). My husband, 11-year-old son, 20-year-old nephew keep scarfing these up as soon as they come out of the oven. Everyone has glazed eyes and says this is the best bread I've ever made. Now that I am becoming an expert in such a short time, I can add some advice.. My first batch was really crunchy on top. I added a little pan of water that was almost full. That really added a lot of the crisp. The water kept going done in subsequent batches and the crust was softer -- just a bit different. All of the batches have been fabulous consistently. BTW, used outdated yeast that had been in the fridge for too long (like 12 weeks too long, hidden behind mayo). In any case, thought I would try it. Proofed the yeast and it has worked great so far. Not saying I would recommend it, but this recipe makes such small portions that it is a good test batch for expired yeast... Thanks for the recipe!

First attempt at making french baguettes and it turned out wonderful. I don't have a bread machine, so I did all the kneading and let it rise. The crust turned out crunchy, however, the bread was a little dense, but I think I didn't let it rise enough, so I'll try again. Other than that, it tasted great!

Well, 5 stars because these turned out great. Baguettes are perhaps nothing "special" but it's neat making them at home in such an easy manner! I could not get 16" out of the dough, but I got two goodsize loaves anyways. If you don't have instant yeast use 2 tsp regular, it will work but needs a bit longer rising. Don't over bake these, and they'll be wonderful! (BTW my bread machine INCLUDES first rise time in its dough cycle, so I skipped the first rise period in the recipe.)

I made w/o a bread machine & it turned out great! Just proof the yeast in the water & sugar until foamy. It was really easy & I've never baked yeast bread before. Used an egg white on one loaf & yolk on the other. Maybe next time I'll try a mix.

This is an authentic baguette recipe, thanks for sharing it. The only thing I changed was to brush the top with strong black coffee, not egg yolks, egg whites or egg wash, as it is done in original French recipes. Coffee is the traditional way to receive a crunchy, flaky crust.

These baguettes are freakin awesome! Until today I was a bread-making failure but these were really easy. I don't have a bread machine so I just disolved the yeast and sugar in the warm water and let it sit until frothy and then just mixed with the rest of the ingredients. Kneaded it until smooth, followed the rest of the directions and bam! Bread success! Thanks so much!

Bread was too soft - we like crunchy baguette - otherwise fine

This is the absolute best bread recipe! I proof my yeast, water, and sugar for 10 min., add the flour and knead in my mixer for 5 min., let it sit 10 min., sprinkle the salt in and let it rise in an oiled bowl for 30 min. It smells and tastes like heaven! Thank you...our family loves this bread!

Great! I often sub in 1/2 whole wheat flour.

I don't know why I waited so long before trying this recipe! I guess I was intimidated, but it proved to be a very easy recipe to make. I let the dough rise in the bowl for only about 15 minutes before realizing that it had already risen in the bread machine. So, I went ahead and made the loaves, then covered and let rise about 45 minutes. I didn't do the egg/water wash. Intead I put a small bowl of water in the oven and misted the bread about 4 times within the first 10 minutes of baking. This bread had a crunchy crust and a soft center. Perfection!

i give this a one star because, not crust, texture is too soft, cheaper than a baguette that's 2 weeks old. Poor quality, and i stand to these rights even tho u all rate it a 5 star.

VERY GOOD!! I did not do anything in my bread machine I did it the old fashion way.. water, yeast, sugar in a bowl let set about 10 min. then added flour and salt mixed together to form ball then kneaded it 15 times or so.. put in greased bowl let rise and then I punched down like recipe said. then put into loafs and let rise again. I made three mini loaf's out of one batch and then another batch 1 large french loaf and made garlic bread with that.. I got the so many compliments from the bread everyone loved it made into garlic bread!

I am an experienced challah baker. This recipe was super easy, very little mess, and came out perfectly. I do not have a bread machine. I put the yeast and sugar in Kitchen-Aid mixer bowl, added 110 degree water, let proof for about 10 mins. Added the bread flour, kneaded for 6 mins on the dough hook, pulled off dough hook, let sit for 15 mins covered in lightly oiled bowl, kneaded in 1 tsp kosher salt, then let rise as directed from there. They look great. I will definitely make these again for sandwiches. 4yr old went nuts for them. Next time I will definitely double the recipe, the 2 baguettes were on the small side.

Being used to store-bought baguettes, the difference in flavor and texture was a very pleasant surprise. I made this with the Kitchenaid dough hook attachment, letting the yeast, sugar and warmed water bloom for ten minutes before adding everything else. Followed the rest of the recipe exactly, heating the oven to 200 degrees and then turning it off and letting my dough rise inside. The egg yolk made a lovely golden brown, crispy crust and the inside was moist and delicious. I can't wait to make this again!

REALLY good makes good spaghetti bread!

excellent taste, results were beyond my expectations. I made one BIG loaf and can't stop eating it.

wonderful,

I have made this recipe twice this week, it is THAT yummy! I love the soft texture of the bread and the flavor is really nice. I mixed it by hand both times (proofing the yeast with warm water and sugar, then mixing in the flour and salt). The first time I made it, I used the egg wash on the outside. The second time, I doubled the recipe, used half for pizzas (decided that last minute- kids loved it!) and the other half for loaves. This time, I omitted the egg wash and I brushed melted butter on the loaves after baking. Very yummy! I loves it both with the egg wash and without. This is a great, simple recipe & I will make it over and over again. The only thing... I don't know how well it keeps... it hasn't lasted long enough for us to find out! **EDIT** I made this recipe again this week. I know, I need help! lol. This time I doubled the recipe and shaped the dough into 12 rounds for buns. They turned out great. I used them for pulled pork sandwiches. They were a hit with the whole family!

This is very delicious bread but I don't beleive that it is exactly like french bread since this bread is soft all around (crust) and french bread normally has a crispy crust, that is what I noticed when I was in Paris anyways. But it was gone the day I made it, great for sandwiches!

Stunning. I even purchased some buttermilk to replace some of the water (to add flavor). I forgot to add the buttermilk, and you wouldn't notice the difference! Amazing taste with just water, flour and yeast! I'm almost embarrassed on how EASY it was and how DELICIOUS it was!

This bread is terrific - sometimes I omit the sugar for a more "french bread" taste and texture. I would definitely recommend this recipe - and it is so easy to whip up for a casual dinner!

I made this without a bread machine and with fantastic results. I would mark it 5 stars based on how it turned out, but I did need to add oil to the dough in order to make it pliable and workable before it's first rising. I probably added about two and a half tablespoons of oil while kneading the dough. I proofed the yeast by combining the sugar, yeast, and warm water together and letting it sit for ten minutes. I then added it to the flour and salt and mixed. I added 2 1/2 tablespoons oil while kneading. Let it rise for 1/2 hour, punched it down and followed the rest of directions as written. It turned out perfect!

Just made these loaves an hour ago and one of them is already gone! They need a little bit of salt, so next time we're going to salt the egg wash. Thanks Judy Taubert!

Very Good. I almost didn't try it out because I don't use bread flour, bread machine yeast, or a bread machine. I used all the typical ingredients, regular flour and yeast. I used my kitchen aid mixer and it turned out. As I would in other yeast breads, I made sure the water I used was warm, the recipe didn't specify. I also took the advice from a previous post that said to use egg whites, not the yolk, and to steam the bottom of the oven with some water. will absolutely make this again.

didn't add egg glaze as some other reviewers. It came out extremely hard partly because it is winter and it did not double in bulk. Will try it again when i have the time

Delicious! Made very pretty loaves, too. I appreciated the shaping instructions. My boys gobbled them up. I only had an end piece for lunch today. Thanks for the post!

I am a novice at yeast breads, but I have made this recipe several times, and it always turns out well. I don't have a bread machine, so I followed the directions from reviewer DivineHealth7. (Simply combine the water, yeast, and sugar and allow to proof. Then add the salt, then flour and knead until no longer sticky. Place in an oiled bowl and allow to rise according to recipe instructions.)

Absolutely the best! I have also used this for sub sandwiches, and as garlic bread so I omit the egg wash step. I cannot stress enough how awesome it is, I have made it on a daily basis for 2 weeks now and my family loves it. My son is taking a hospitality/tourism course and because cooking is a requirement, they made french baguettes which he enjoyed. Of course, he never brought the recipe home so I searched for one. He said this is the best and everyone I have shared it with or given a loaf to has commented on how great it is. It is so easy to make and so delicious, my search for the best baguette recipe has officially ended :) Thank you so much for sharing this recipe Judy!!!!

Altered this a bit, don't have a bread machine. 1 1/2 cup water 1 1/2 cup ww. flour 2 1/2 cup bread flour 1 tsp salt 2 tsp yeast 1 egg yolk 1 tbsp water Added water, bread flour, sugar, salt in mixer and mixed on speed 2 for 2 minutes Switched to dough hook and added ww. flour 1/4 cup a time... once incorporated. Kneaded for about 10 minutes on a floured counter. Rest stays the same! Lovely bread, crispy on the outside, soft and light on the inside.

My husband and I have made this recipe several times now and it always comes out great. We sprinkle the bread with kosher salt after we brush it with the egg wash and the crust comes out cripsy and salty, delish! My only complaint would be that it doesn't hold very well, after two days the texture really suffers, so use it the day you make it, then use leftovers for french toast or bread crumbs.

This is great, but no need for the egg wash, which isn't traditional. Just place a bowl of water in the oven and bake at higher temps (450 degrees) for shorter period of time, to get the crispy, crusty exterior.

These are delicious if you make them right. It should note that most bread machines have proofing built into the dough cycle, so you dont' need to let the bread rise twice after taking it out of the machine. The first time I did this and the bread was ruined. The second time, I just shaped them and let them rise once out of the machine, and they are PERFECT. Easy, and good.

I have made these everyday for the last 3 days, and Im making them right now, lol. Why buy bread, my husband i just love this recipe. He has made a batch all by himself. Thanks for the great recipe. Wonderful with the butternut squash bisque recipe on this site.

I love this bread! I make this vegan and I don't use the egg wash and it is still fantastic!!

I made this tonight to go with shish-ka-bobs. Awesome is all I can say. Everyone in this house said this is beter than the other French bread recipe I have been using....and they were quite skeptical at first....but this just won them over. Made as stated except without a bread machine. I also put a pan of water in the oven as another reviewer stated and "painted" the bread with a beaten egg white. Perfect!!!

I was leery about making bread without any grease in it at all. This turned out really well. My modifications were: didn’t have to use step 2 (my West Bend machine took 1:40 to make the dough), didn’t have to punch the dough down in step 3. Since we live at 4600 ft. in elevation, I increased the oven temp. to 400 degrees F. and decreased regular active-dry yeast to 1 tsp. Turned out absolutely AWESOME. I did have trouble rolling out the dough as written. (It was SO elastic that every time I rolled it in the lengthwise direction, I lost what had been rolled in the widthwise direction, and vice versa. So, eventually I rolled up what I had and then cut it in half vertically to make 2 loaves.) Didn’t use the egg wash and it turned out nice and crusty. A definite remake.

This is a family favorite! BUT, I never have had luck rolling the dough out. I always get too many air bubbles. I just cut the dough in two and shape each mound into a respectable looking "baguette". Cooks perfectly, no need to add those steps.

I love this recipe!! I made a few small changes by using APF instead of bread flour. Also I increased the sugar to 2 TBSP(tried it with one and thought it needed more) and I used a packet of active dry yeast, instead of the bread machine yeast. The baguettes turned out great!!!

Easy! Crispy and tasty bread. Didn't change a thing and worked out perfectly.

I can't believe I've made this at least a dozen times and never reviewed it. I never use my bread machine, I suspect using the machine has someting to do with the sticky issue. I let the dough hooks on my mixer do the kneading and not all that long at that. I don't use any wash as DD likes a softer crust. When I want a crispy crust for myself I bake ahead of time then cool and the crust gets perfectly crispy on the re-heat.

Oh my Goodness!!!! Is there any way I can give this like fifty stars???? I absolutely LOVED this ... WOW... I was making Ali's Amazing Bruschetta(http://appetizer.allrecipes.com/AZ/lismzingBrschtt.asp) also found on this site and a user suggested this recipe for the bread. It was amazing !!!!! This is the first time I have made baguettes and it will be the last time I ever buy ready made from the store. The baguettes looked so good that my husband didnt believe I made them and was sooooo impressed. Yum Yum Yum is all I can say. Thank you soooo much !!!!!!

My whole family loved this bread! I don't have a bread maker, but the recipe easily converted to hand mixing. This was the easiest bread I've ever made, and it didn't take very long to knead. I used one loaf for garlic bread, and the other I sprinkled parmesan, oregano and garlic powder prior to baking. I was going to see how it freezes, but even though there are only 3 people in my family, there isn't enough left to freeze!

I wanted to try this recipe since it was a much faster way of making baguettes w/o using some type of starter, I admit I was skeptical, but they turned out great for making subs. One change I made was I added about 4 tsps(read the pkg directions)of vital wheat gluten to the dough when adding the dry ingriedients. Then I proceed with the recipe as usual. It improves the rise and texture of the finished loaf.

I've made this recipe three times already and it's a huge hit! I find that it helps to put a dish with water in it on the bottom shelf and then pull it out for the last 5-10 minutes of the baking process. It helps keep the bread from burning and lets you get a great crispy, crunchy crust at the end. I also find that I like the look and texture of the bread better without the egg yolk wash, and have started brushing olive oil over the bread during the last 5-10 minutes to get that nice golden color without all the mess and hassle of the egg. Thanks for a great recipe!

Perfect, delicious loaves - though not a true baguette...crust and bread are soft and light - not crunchy and chewy as a baguette should be. Will definately make again however as it makes a nice loaf.