Claudine Marquets Authentic French Baguettes Recipes

FRENCH BAGUETTES

French Baguettes image

Great eaten fresh from oven. Used to make sub sandwiches, etc.

Provided by Judy Taubert

Categories Bread 100+ Bread Machine Recipes

Time 1h50m

Yield 12

Number Of Ingredients 7

Ingredients

1 cup water
2 ½ cups bread flour
1 tablespoon white sugar
1 teaspoon salt
1 ½ teaspoons bread machine yeast
1 egg yolk
1 tablespoon water

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.

Nutrition Facts : Calories 112.9 calories, Carbohydrate 22 g, Cholesterol 17.1 mg, Fat 0.9 g, Fiber 0.8 g, Protein 3.8 g, SaturatedFat 0.2 g, Sodium 195.9 mg, Sugar 1.1 g

CLAUDINE MARQUET'S AUTHENTIC FRENCH BAGUETTES

Claudine Marquet's Authentic French Baguettes image

Make and share this Claudine Marquet's Authentic French Baguettes recipe from Food.com.

Provided by Cathy Kerton-Johnson

Categories Yeast Breads

Time 2h5m

Yield 3 baguettes

Number Of Ingredients 6

Ingredients

4 cups flour
1/4 cup wheat germ
2 teaspoons salt
1 1/2 cups warm water
1 teaspoon dry yeast
cornmeal

Steps:

Dissolve the yeast in 3/4 cup warm water.
Place flour, salt, and wheat germ in the bowl of a food processor.
Add the yeast and water mixture and pulse 5 times.
Add the remaining water while turning the machine on and off.
Process for 1 minute, until the dough comes off the sides of the bowl and forms a mass on the blade.
Remove and knead by hand for 1 minute more.
Place dough in a greased bowl, turn to coat, cover, and let rise 1 hour.
Punch down and divide into 3 pieces.
Shape each into a long narrow baguette and place on a baking sheet or in a baguette pan that has been sprinkled with cornmeal.
Let rise 30 minutes, then slash before baking.
Put a pan of hot water in the oven and preheat it to 400 degrees.
Bake the bread for 30 minutes.
Cool the loaves on a rack.
These freeze well and can be reheated in a 375 degree oven for 5 minutes before serving.

Nutrition Facts : Calories 645.1, Fat 2.6, SaturatedFat 0.4, Sodium 1557.8, Carbohydrate 132.7, Fiber 6, Sugar 0.5, Protein 19.9

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