Friday, August 05, 2011

Quick foodie post: French Baguettes

I love bread, but really shouldn't be eating it, I put on weight too quickly if I don't watch it! Well, last weekend I baked bread anyway. I usually have this big box stored in the garage, I can't believe I've had my bread machine for about 10 years and still works like a charm.


I decided to dust it off and make use of it.  It does make it easy to bake bread or just make the dough and then form your loaf and bake in the oven, which is what I did this time. I usually don't, either I'm too lazy or don't have the time to deal with it. This is the first time that I made French baguettes ...


Easy recipe, too!

French Baguettes
1 cup water
2 3/4 cups bread flour
1 tablespoon sugar
1 teaspoon salt
1 1/2 teaspoons bread machine yeast (I used 2 teaspoons of active dry yeast)
1 egg yolk
1 tablespoon water
  • Measure carefully, placing all ingredients except egg yolk and 1 tablespoon water in bread machine pan in the order recommended.
  • Select dough/manual cycle.
  • Remove dough from pan with lightly floured hands. Place dough in greased bowl, turning to coat all sides. Cover and let rise in warm place about 30 minutes or until double.
  • Grease cookie sheet. Punch down dough. Roll dough into rectangle, 16x12 inches, on lightly floured surface. Cut dough crosswise in half. Roll up each half of dough tightly, beginning at 12-inch side. Gently roll back and forth to taper ends. (I think I just rolled it up, mine doesn't look tapered)
  • Place loaves 3 inches apart on cookie sheet. Make 1/4-inch deep diagonal slashes across loaves every 2 inches, or make 1 lengthwise slash on each loaf. Cover and let rise in warm place 30 to 40 minutes or until double.
  • Heat oven to 375F. Mix egg yolk and 1 tablespoon water; brush over tops of loaves. Bake 20 to 25 minutes or until golden brown. Serve warm or cool on wire rack.
From Betty Crocker Bread Machine cookbook


Okay, back to my craft room!

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1 comment:

Peter Block said...

the bread looks really good.