French Baguettes

French Baguettes


1407 people made this

About this recipe: Great eaten fresh from oven. Used to make sub sandwiches, etc.

Judy Taubert

Serves: 12 

  • 1 cup (250ml) water
  • 2 1/2 cups (310g) bread flour
  • 1 tablespoon caster sugar
  • 1 teaspoon salt
  • 1 1/2 teaspoons bread machine yeast
  • 1 egg yolk
  • 1 tablespoon water

Prep:20min  ›  Cook:25min  ›  Extra time:1hr10min proofing  ›  Ready in:1hr55min 

  1. 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.
  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. Dough is ready if indentation remains when touched.
  3. Punch down dough. On a lightly floured surface, roll into a 40cmx30cm16x12 inch rectangle. Cut dough in half, creating two 20cmx30cm rectangles. Roll up each half of dough tightly, beginning at 3cm side, pounding out any air bubbles as you go. Roll gently back and forth to taper end. Place 8cm apart on a greased cookie tray. Make deep diagonal slashes across loaves every 5cm, 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 190 degrees C (375 degrees F). 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.

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