Baguette Recipe - French Loaf

by - 11:37 PM

It is a fantastic feeling to make your own long, thin loaf of French bread from a basic lean dough. I love to make short single-serving size or cut from a longer loaf for sandwiches (submarine sandwich type, or Panini). As appetisers (for parties or celebrations), we often sliced and served with pate or cheese, Italian salami, prosciutto, chicken mayonnaise, egg mayonnaise, tuna, butter and jam, salmon, toppings with cherry tomatoes, radish slices and cucumber slices etc.

1 Cup Water
2.5 Cups Bread Flour
1 Tablespoon Sugar
1 Teaspoon Salt
1.5 Teaspoon yeast
1 Egg Yolk
1 Tablespoon water

Prep 15minutes
Cook 25 minutes
Ready in 1 hour 50 minutes

1. Knead the dough with dough hook
2. Place dough in a greased bowl, coat all sides.
3. Cover and let rise in warm place for half an hour, until double in size.
4. Punch down dough.
5. Roll down into 16x12 inch rectangle on a lightly floured surface.
6. Cut into half and roll up each half tightly. Pound out air bubbles as you go, roll gently back and forth to taper end.
7. Place 3 inches apart on a greased cookie sheet. Make deep diagonal slashes or lengthwise slash on each loaf.
8. Cover, and let it proof for 40 minutes (until double in bulk)
9. Preheat oven to 190 degrees C.
10. Mix egg yolk with 1 tablespoon water, brush over tops of loaves.
11. Bake for 20-25 minutes until golden brown.
12. Serve and enjoy

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