Baguettes Bread Machine Recipes

BAGUETTES (BREAD MACHINE RECIPE)

Steps:

• Place the warm water, salt, semolina flour, flour, and the dry yeast in the bread machine and set it to the knead function (approximately 1 hour and 30 minutes).
• Remove the dough from the bread machine and divide it into 3 equal pieces, cover them with plastic wrap or a kitchen towel and let them rest for 15 minutes.
• Shape the pieces being careful to not overwork the dough, remove any excess flour, press lightly on the dough with your hands giving the dough a square shape. To shape the dough into a baguette, stretch it, roll it up around itself, and pinch it with the tips of your fingers. Then, let the dough rest 10 minutes.
• Place the baguettes in a baguette pan or on a baking sheet and let them rest for approximately 60 minutes.
• Preheat the oven to 200C.
• Make diagonal incisions in the dough with a sharp knife.
• Bake for approximately 20 minutes.
• Remove the bread from the oven and serve.

BREAD MACHINE FRENCH BREAD - EASY BAGUETTE RECIPE

Steps:

• Unplug the bread machine & then remove bread pan.
• Place the water and then the rest of the ingredients into the bread pan. You can make a little indent on top of the flour in order to avoid the yeast falling into the water (until the machine starts). Do not combine the salt with the yeast (as the salt can kill the yeast). Place the yeast & salt in separate parts of the bread pan.
• Place the bread pan back into the bread machine & then plug in the bread machine.
• Put your machine on the "Dough" setting and press the start button. In our bread machine, the kneading & rising on the dough setting takes about 1:30 hours.
• When your bread machine has finished, unplug the machine & pour the dough onto a cutting board. Wear oven mitts (as the bread pan/bread machine may be hot). Sprinkle some flour on the cutting board (before you pour the dough) in order to avoid the dough sticking to the cutting board.
• Divide the dough into 4 equal parts if you want to make 4 skinny baguettes (roughly 12 inches long). Or divide the dough into 2 equal parts in order to make 2 thicker french bread "rolls".
• Roll the divided dough with your hands into your preferred shape (i.e. baguette or thicker bread roll). See our tips below on shaping the bread dough (especially about the making the dough roll about 1/2 the width of your desired end product... as the dough expands as the yeast rises).
• Place the shaped dough onto a nonstick baking sheet.
• Coat the dough with olive oil. Use a small pastry brush.
• Cover the dough & baking sheet with a light kitchen cloth or plastic wrap in order to protect from dust, etc.
• Let the dough rise for 1 hour.
• During this "rising" time, preheat your oven to 450 degrees F.
• After the hour, remove the covering from the dough and "score" (slice) the top of each dough roll with a sharp knife. Make diagonal slices about 1/2 inch deep and about 3 inches apart. This will help prevent the bread from cracking during baking. See the tips below about how to score bread.
• Place the baking sheet in the oven. It should bake at 450 degrees for 15-20 minutes or until golden brown. Wear oven mitts.
• At the 8-10 minute mark, turn the baking sheet around in order to ensure an even "browning" of the bread. Wear oven mitts.
• Remove the baking sheet when done and place the bread on a cooling rack. Wear oven mitts.

BREAD MACHINE FRENCH BAGUETTES/ "SUB" BREAD

Steps:

• 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 with a towel, and let rise in a warm place for about 30-40 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 16x12 inch rectangle. Cut dough in half, creating two 8x12 inch rectangles. Roll up each half of dough tightly, like a jelly roll, beginning at 12 inch side, gently 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. (I fit both on one sheet) Make deep diagonal slashes across loaves every 2 inches, or make one lengthwise slash on each loaf. Cover, and let rise again in a warm place for an additional 30 to 40 minutes, or until doubled in bulk.
• 4. Preheat oven to 375°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.

BREAD MACHINE BAGUETTES

Steps:

• 1. Add water, salt, butter and sugar to bread machine.
• 2. Add flour by measuring it off one half cup at a time and scraping off the measuring cup with a knife before adding to bread machine.
• 3. Make a small well in the center of the flour taking care not to reach the water. Place yeast in the well.
• 4. Run machine on dough setting. When finished, remove and punch down dough. Place dough in a large bowl that has been sprayed with cooking oil. Spray dough surface with cooking oil. Cover with a warm, damp towel and set aside to rise. While dough is rising, whisk egg and milk or cream together in a small dish until well combined.
• 5. When dough has doubled in size, punch down, form a ball and remove to a lightly floured surface. Cut dough ball in half and set one half aside. Flatten and lengthen remaining half, roll to remove crease, fold over, flatten and lengthen again. Continue this process 4-5 times until dough is the length of a baguette.
• 6. Place dough loaf in a bread baking pan and repeat with remaining dough. Once both loaves are in the bread pan, cut deep, diagonal slits in each loaf approximately one inch apart. The cuts should go almost but not all the way through the dough.
• 7. Brush the loaves with the egg mixture and set aside in a warm place to rise (approximately 20 minutes). Meanwhile, preheat oven to 350.
• 8. When dough has doubled in size, place in preheated oven and set timer for 10 minutes. At ten minutes, brush loaves again with egg wash and rotate pans. Cook seven to ten minutes longer depending on your oven. Loaves should be nicely browned. Remove and let cool in bread pan for 10 minutes. then remove to a wire rack to finish cooling.
• 9. This dough freezes extremely well. Once you have formed the dough into loaves but before you make the cuts, wrap tightly in several layers of plastic wrap and freeze. Let thaw in the refrigerator. Once thawed, remove from fridge, make cuts and proceed as above.

FRENCH BAGUETTES

Steps:

• 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.
• 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.
• 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 at 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.

SOURDOUGH BAGUETTE (BREAD MACHINE)

Steps:

• In the bowl of your bread machine add the ingredients in the order they are listed.
• Make sure that the yeast does not touch the water.
• Set the bread machine on bread cycle.
• Options: remove the bread and form into a baguette, let it rise for 30 minutes. Preheat oven to 375 degrees and bake for about 30-35 minutes or until golden brown ~ or ~ leave it in the bread machine and continue cooking.