“These crunchy and classic French baguettes feature a chewy interior riddled with holes and a crisp. Great eaten fresh from the oven. Used to make sub sandwiches.”
Prep: 15 m Cook: 25 m Ready In 1 h 50 m
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To make this Classic French Baguettes, You’ll need the following Ingredients:
Ingredients:
1 ½ teaspoons bread machine yeast
1 cup of water
1 tablespoon white sugar
2 ½ cups bread flour
1 teaspoon salt
1 egg yolk
1 tablespoon water
Directions:
1. Place 1 cup water, bread flour, sugar, salt and yeast into bread machine pan in the order recommended by the manufacturer. Select the Dough cycle and press Start.
2. 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. The dough is ready if indentation remains when touched.
3. Punch down dough. On a lightly floured surface, roll into a 16×12 inch rectangle. Cut dough in half, creating two 8×12 inch rectangles. Roll up each half of dough tightly, beginning of the 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.
4. Preheat oven to 375 degrees F (190 degrees C). Mix egg yolk with 1 tablespoon water; brush over tops of loaves.
5. Bake for 20 to 25 minutes in the preheated oven, or until golden brown.
Pin this recipe to save it in relevant boards, use the Pin button below and enjoy.
Classic French Baguettes
Equipment
- Bread Machine
- Bowl
- Oven
Ingredients
- 1 cup of water
- 2 ½ cups bread flour
- 1 tbsp white sugar
- 1 tsp salt
- 1 ½ tsp bread machine yeast
- 1 egg yolk
- 1 tbsp water
Instructions
- Place 1 cup water, bread flour, sugar, salt and yeast into bread machine pan in the order recommended by the manufacturer. Select the 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. The 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 of the 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.