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French Baguettes |
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Serves: 24 The recipe below is complete except for the ingredient amounts (_). Since the recipes offered at DVO.com are brand name recipes, our publisher partners require us to account for each recipe distributed. To get the entire recipe click Request Recipe below. This is the best French Baguettes recipe on the web!!Serving Size: 1 slice 2 Baguettes, 12 slices each _ cup water _ 3/4 cups bread flour _ tablespoon sugar _ teaspoon salt _ 1/2 teaspoons bread machine or quick active dry yeast _ egg yolk _ tablespoon water MEASURE carefully, placing all ingredients except egg yolk and 1 tablespoon water in bread machine pan in the order recommended by the manufacturer. SELECT Dough/Manual cycle. Do not use delay cycles. REMOVE dough from pan, using 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. (Dough is ready if indentation remains when touched.) GREASE cookie sheet. Punch down dough. Roll dough into 16x12-inch rectangle on lightly floured surface. Cut dough crosswise in half to make two 8x12 pieces. Roll up each half of dough tightly, beginning at 12-inch side. Pinch edge of dough into roll to seal. Gently roll back and forth to taper ends. PLACE loaves 3 inches apart on cookie sheet. Make 3 or 4 diagonal slashes across tops of loaves, using sharp knife, 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 375°. 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. 1 Slice: 60 Calories (0 calories from fat); 0g fat (0g saturated); 10mg cholesterol; 100mg sodium; 13g carbohydrate (0g dietary fiber); 2g protein DO-AHEAD NOTE: Cover slashed loaves with plastic wrap. Refrigerate from 4 hours up to 48 hours. Before baking, remove the plastic wrap, cover with kitchen towel and let rise in a warm place about 2 hours or until it is almost double. Brush the tops and bake as the recipe tells you. SHAPING: Pinch edge of dough into roll to seal. Make a lengthwise slash on top of loaf. From "Betty Crocker's Best Bread Machine Cookbook, The Goodness of Homemade Bread the Easy Way." Text Copyright 1999 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. From "Betty Crocker's Best Bread Machine Cookbook." Text Copyright 1999 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. Triple-Seed Wheat Bread Sage Raisin Wheat Bread Chocolate Coffee Bread Buttermilk Granola Bread Cottage Dill Loaf Rosemary Apricot Bread Challah French Baguettes Roasted Pepper Focaccia Roasted Pepper and Artichoke Baguette Zesty Pesto Tomato Baguette Italian Artichoke Braid Rosemary Focaccia Greek Olive Focaccia Crusty Mustard Focaccia Two-Cheese Pizza Mexican Beef Pizza Chicken Fajita Pizza Mediterranean Peppered Pizza Lemon Anise Bread Sourdough Loaf |
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