French Breadbaguette Recipes

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CRUSTY FRENCH BAGUETTE RECIPE



Crusty French Baguette Recipe image

Craving a crusty French loaf? Look no further than this easy baguette recipe. Only 4 ingredients and it's mostly down time! You can do this!

Provided by Allie {Baking A Moment}

Categories     Appetizer     Breakfast     Brunch     Side Dish     Snack

Time 3h10m

Number Of Ingredients 6

1.75 ounces warm water
1 1/2 teaspoons active dry yeast*
16 ounces bread flour
2 teaspoons kosher salt
10 ounces cool water ((you may not need all of the water))
additional flour, (for dusting)

Steps:

  • Measure the warm water in a small bowl and sprinkle the yeast on top. Set aside and allow the yeast to dissolve and become foamy.
  • Measure the bread flour into a large bowl and stir in the salt.
  • Make a well in the center of the flour mixture, and stir in the dissolved yeast.
  • Add the cool water, a little at a time, while stirring, just until a stiff, shaggy dough (watch the video below to see what this should look like) has formed (you may not need to use all of the water).
  • Cover the bowl with plastic wrap and allow it to rest for 30 minutes.
  • Transfer the dough to a lightly floured work surface, and gently press it into a rectangle and fold into thirds. Turn 90 degrees and repeat.
  • Place the dough in a large oiled bowl, and cover with plastic wrap. Allow it to rise in a warm place until doubled in bulk (about 1 to 2 hours).
  • Divide the dough into 4 equal portions, and shape each one into a long loaf (about 15-inches long and 1 1/2-inches in diameter), with pointed ends.
  • Place the loaves on a floured towel, cover with oiled plastic wrap, and allow to rise until doubled in bulk (about 30 to 45 minutes).
  • Preheat the oven to 450 degrees F, and place a pan of water on the bottom rack.
  • Uncover the baguettes and transfer to lightly greased baking sheets.
  • Sprinkle with flour, and make 4 elongated slashes down each one with a lame, razor, or sharp knife.
  • Bake the breads until crusty and brown (in my oven this takes around 35 to 40 minutes). The baguettes should give a hollow sound when tapped.

Nutrition Facts : Calories 28 kcal, Carbohydrate 5 g, Protein 1 g, Sodium 78 mg, ServingSize 1 serving

FRENCH BREAD/BAGUETTE



French Bread/Baguette image

I got this recipe from Gourmet years ago. The directions are for the traditional way, but with a little help, this baguette could be made in the bread machine with the dough cycle then baked in the oven. You can make one large french bread or 2 smaller baguettes. The relatively large amount of salt in this bread is the secret to a full-flavored baguette.

Provided by Abby Girl

Categories     Breads

Time 2h30m

Yield 1 - 2 loaves

Number Of Ingredients 5

1 teaspoon active dry yeast
1 teaspoon sugar
1 1/2 cups warm water
4 -4 1/2 cups unbleached all-purpose flour
2 1/2 teaspoons salt

Steps:

  • In a large bowl sprinkle yeast and sugar over warm water and let stand until foamy, about 5 minutes. With a wooden spoon stir in 2 cups flour until combined. Stir in salt and 2 cups of remaining flour until mixture forms a stiff dough. On a lightly floured surface knead dough with lightly floured hands 8 minutes, or until smooth and elastic, kneading in enough of remaining 1/2 cup flour to keep dough from sticking. Transfer dough to a lightly oiled deep bowl, turning to coat with oil, and let rise, bowl covered with plastic wrap, until doubled in bulk, about 1 1/2 hours.
  • Preheat oven to 400°F
  • Punch down dough and form into a long slender loaf about 21 inches long and 3 inches wide. Put loaf diagonally on a lightly greased large or 17- by 14-inch baking sheet and let rise, uncovered, about 30 minutes. (Baguette may be made up to this point 4 hours ahead and chilled.)
  • Make 3 or 4 diagonal slashes on loaf with a sharp knife and lightly brush top with cool water. Bake loaf in middle of oven 30 minutes, or until golden, and transfer to a rack to cool.

FRENCH BAGUETTE RECIPE



French Baguette Recipe image

Provided by Victor

Categories     Bread

Number Of Ingredients 5

500 g all purpose flour King Arthur brand is recommended (about 3 1/2 cups, using 'scoop and swipe' method)
360 g water (about 1 1/2 cups + 1 Tbsp)
10 g salt (about 2 tsp)
3 g instant yeast (about 1 tsp; also known as Quick Rise or Rapid Rise yeast)
25 g honey (about 1 Tbsp)

Steps:

  • Mix all ingredients in a bowl, cover with a plastic wrap and let rest for 15 minutes.
  • Over a period of 1 1/2 hours, do 3 sets of stretch and folds, flipping the dough upside down after each set.
  • Cover the bowl with a plastic wrap and place in refrigerator overnight for about 12-14 hours.
  • Turn the dough on a lightly floured work surface. Divide into 3 equal parts and shape into rectangles. Cover and let rest for 45-60 minutes.
  • Starting preheating the oven to 500F, with a baking stone positioned in the upper half the oven and a bread pan filled with hot water on the bottom rack.
  • Stretch each dough rectangle slightly and fold into a cylinder, sealing the seams. Using your hands, roll the cylinders gently stretching them to desired length, about 14-15 inches.
  • Place on a lightly floured couche, seam side up. Cover and proof at a room temperature for about 30-60 minutes, or until the dough has sufficiently proofed.
  • Transfer the baguettes to a piece of parchment paper, seam side down and dust off excess flour. Using a bread lame, a sharp knife or a razor blade, make 3 scores on each baguette. When scoring, use a swift and firm motion to ensure nice and clean cuts.
  • Open the oven, taking caution not to get burned by steam, and slide the baguettes off onto the baking stone. Close the oven and reduce temperature to 475F. Bake for 15 minutes.
  • Remove the water pan, rotate the baguettes, drop the temperature to 450F and continue baking for another 15 minutes or until deep golden brown.

Nutrition Facts : Calories 158 kcal, Carbohydrate 33 g, Protein 4 g, Fat 1 g, SaturatedFat 1 g, Sodium 326 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving

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

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

HOMEMADE FRENCH BAGUETTES



Homemade French Baguettes image

Provided by Kelsey Nixon

Time 1h35m

Yield 8 servings

Number Of Ingredients 7

2 envelopes dry active yeast (1 1/2 tablespoons)
2 tablespoons honey
3 1/2 to 4 cups all-purpose flour, plus more for dusting
2 teaspoons salt
Canola oil, for greasing bowl
Cornmeal, for dusting pan
3 to 4 ice cubes

Steps:

  • Combine the honey, yeast and 1/2 cup warm water. Stir to combine and let the mixture stand until the yeast is activated and begins to foam, 5 minutes.
  • Mix the flour and salt in a large mixing bowl with a dough hook and slowly add in the yeast mixture. Gradually add 1 cup warm water and mix until the dough comes together into a ball that is not too wet (you may not need all of the water). If the dough is sticky, add a little bit more flour. Turn out the dough onto a floured surface and knead until the dough is smooth and elastic, 2 to 6 minutes. You can do the thumbprint test: press in the dough with your thumb and it should bounce back when it's ready.
  • Form the dough into a ball, place it in a lightly-oiled bowl and cover with a dishcloth, so it doesn't dry out. Let rest in a warm environment until doubled in size, 25 to 30 minutes.
  • Punch down the dough and divide it in half. Shape into 2 baguettes by making a flat rectangle out of your dough, then folding the top and bottom towards the middle, like an envelope, and sealing the seam with your fingers. Keep repeating the folding and sealing, stretching the rectangle lengthwise as you go, until it's about 12 to 14 inches long and 2 inches wide. Fold and seal either end to round. Flip seam-side down and place on a sheet pan or baguette pan that has been dusted with cornmeal. Score the tops of the loaves, making deep diagonal slits 1/2-inch deep, cover with a dishcloth and let rise in a warm environment until they have doubled in size, 25 minutes.
  • Preheat the oven to 450 degrees F and position your oven racks with one on the bottom and the other in the middle. Place an oven-safe (non-glass) bowl or pan on the bottom rack.
  • When your bread has doubled for the second time, remove the towel and quickly and simultaneously, slide the sheet tray with the baguettes onto the middle rack while carefully throwing the ice cubes into the bowl on the bottom rack. The ice will create a burst of steam that will give you a nice crispy crust. Quickly shut the oven door so no steam escapes. Bake the baguettes until golden brown, 15 minutes.
  • Cook's Note: If you have a glass window on your oven, place a towel over it when throwing the ice in, hot glass can shatter if ice touches it.
  • Serving suggestions: ricotta cheese and acacia honey.

FRENCH BAGUETTES



French Baguettes image

Beneath the crisp, brittle crust of a baguette is an airy crumb and a rich, nutty flavor, making it the perfect accompaniment to any meal -- or, in the case of breakfast, the perfect foundation.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Yield Makes 4

Number Of Ingredients 3

French Dough
All-purpose flour, for dusting
Vegetable-oil cooking spray

Steps:

  • Working with 1 portion of dough at a time, keeping remaining dough covered, fold dough in half lengthwise to form a tight, narrow log. Gently press edges with lightly floured fingertips to seal.
  • Using your palms, roll the dough on a lightly floured work surface until it's about 16 inches long, rolling more firmly at the ends to create a tapered effect.
  • Place loaves, seam side down, on a generously floured linen towel or a parchment-lined baking sheet. Fold towel between the loaves to prevent sticking. Cover loosely with oiled plastic wrap, and let rise at cool room temperature until loaves have almost doubled and a floured finger pressed into side leaves a slight indentation, 40 to 50 minutes.
  • Place a skillet on oven rack adjusted to lowest position and a baking stone on middle oven rack. Preheat oven to 500 degrees. If using a linen towel, gently turn baguettes onto a parchment-lined baking sheet. Before baking, use a lame or razor blade to make 3 slashes on top of each baguette. Pour 1/2 cup hot water into skillet in oven. Slide bread and parchment onto baking stone.
  • Immediately reduce oven to 450 degrees. Bake until baguettes are deep golden brown, sound hollow when bottoms are thumped, and interiors register 205 degrees on an instant-read thermometer, 25 to 30 minutes. Let cool on wire racks. Baguettes are best the day you make them, but they can be wrapped in parchment and then foil, and stored at room temperature overnight (or frozen for up to 1 month; thaw at room temperature before serving.)

4-INGREDIENT FRENCH BREAD BAGUETTES



4-Ingredient French Bread Baguettes image

These baguettes are relatively fast and easy to prepare. The crusty loaves are good with pasta or soup and they make great crostini or bruschetta.

Provided by Diana Rattray

Categories     Dinner     Appetizer     Bread

Time 2h23m

Yield 18

Number Of Ingredients 5

2 cups water (warmed to about 100 F to 105 F)
1 1/2 teaspoons active dry yeast
5 1/2 cups bread flour (24 ounces)
2 teaspoons salt
2 teaspoons vegetable oil (for the bowl)

Steps:

  • Gather the ingredients.
  • Combine the water and yeast in the bowl of an electric stand mixer or standard mixing bowl; let stand for about 5 minutes.
  • Add about half of the bread flour to the yeast mixture and mix with the paddle attachment for about 2 minutes, until smooth. If mixing by hand, use a whisk and mix until the batter is smooth and well blended.
  • Add the remaining flour and the salt and switch to the dough hook. Mix on low speed until combined, then mix on medium speed for about 10 minutes. If mixing by hand, knead the dough on a lightly floured surface for 10 to 12 minutes, until smooth and elastic. Add flour or water in very small amounts if the dough is too sticky or too stiff.
  • Oil a large bowl with vegetable oil.
  • With floured hands, gather the kneaded dough up into a ball. Place in the oiled bowl; turn over to oil all sides. cover the bowl with plastic wrap and let rise in a draft-free place for 1 hour.
  • Take the dough out of the bowl, fold it over on itself a few times, then put back in the bowl. Cover with plastic wrap and let rise in a draft-free place for another 30 minutes.
  • Cut the dough into 3 equal portions. On a floured surface, roll each portion of dough out into a rectangle. Starting at the long end, roll up each rectangle to form a long baguette. Pinch the seams and ends and place in a baguette pan or on parchment paper on a large baking pan. Cover with a clean kitchen towel and let them rise for about 15 minutes longer (while the oven preheats).
  • Place a pan of hot water on the bottom of the oven. Preheat the oven to 400 F.
  • With a very sharp knife or baker's lame, cut shallow slits along the top of the baguettes before baking.
  • Bake the baguettes for 15 to 20 minutes, until golden brown.
  • Enjoy!

Nutrition Facts : Calories 228 kcal, Carbohydrate 36 g, Cholesterol 0 mg, Fiber 4 g, Protein 5 g, SaturatedFat 2 g, Sodium 1188 mg, Fat 7 g, ServingSize 18 servings, UnsaturatedFat 5 g

FRENCH BREAD BAGUETTES



French Bread Baguettes image

Provided by Food Network

Yield Makes 1-1/2 pounds dough, 2 baguettes

Number Of Ingredients 6

1-1/8 cups water, room temperature
1-1/2 teaspoons salt
3/4 teaspoon granulated sugar
3 cups bread flour
2 tablespoons wheat germ
1-3/4 teaspoons yeast, active dry, instant or bread machine cornmeal for dusting

Steps:

  • Place all ingredients except for the cornmeal, in the order listed into the bread pan fitted with the kneading paddle and secure in the Cuisinart Bread Maker. Press menu button to select the dough program. Press start to mix, knead and rise. For best mixing results, scrape the pan 10 to 15 minutes after the program has started.
  • When cycle is completed, remove dough and transfer to a lightly floured surface. Punch to deflate and let rest for 10 minutes.
  • Divide dough into two equal pieces. Shape each piece of dough into a long narrow baguette and place on a baking sheet that has been dusted with cornmeal. Cover loosely with plastic wrap and let rise 30 to 40 minutes. While baguettes rise, place a pan of hot water on the bottom rack of the oven and preheat to 425 degrees F.
  • Dust dough gently with additional flour. Make 4 diagonal slashes in each loaf about 1/4-inch deep using a serrated knife. Bake bread in preheated oven 25 to 30 minutes until browned and hollow sounding when tapped. Cool on a wire rack. Bread slices best when allowed to cool completely.

MARIANNE BAGUETTE - TRADITIONAL RUSTIC FRENCH BREAD



Marianne Baguette - Traditional Rustic French Bread image

A traditional style baguette de Campagne - rustic French bread, which is easy to make and has lots of body - it is NOT like the usual light, supermarket produced baguettes of today. This bread can be started off in a bread machine if you wish. Marianne is the national symbol of France; she personifies Liberty, Reason & the Triumph of the Republic. She appears on stamps, government forms, town halls, law courts and the former French franc coins & banknotes; she even appears on high quality Label Rouge Baguettes and Pain!! Therefore, I have called this homemade French Bread/Baguette recipe after her.....it seems only right and proper!

Provided by French Tart

Categories     Yeast Breads

Time 1h30m

Yield 2 Baguettes, 4-6 serving(s)

Number Of Ingredients 6

1 1/2 teaspoons dried yeast
500 g organic strong white bread flour
1 1/2 teaspoons natural sea salt
1 tablespoon honey
25 g organic butter
350 ml milk

Steps:

  • Put the ingredients into the bread machine. Set to the dough programme and start. Grease a large baking tray & Pre-heat oven to 220C/400°F.
  • Once the dough is ready, turn it out onto a floured surface and punch it down to deflate it. Shape dough into two long "baguette" shaped loaves and place on the baking sheet. Cover loosely with lightly oiled cling-film and leave to rise for about 30 minutes until doubled in size.
  • Meanwhile, place an oven proof bowl containing water on the bottom of the oven to heat up. (About 250mls).
  • Sprinkle top of dough with flour, then using a sharp knife cut 5 diagonal small slits across the tops of the baguettes.
  • Bake for 15 minutes then reduce temperature to 190C/375F and bake for a further 10 - 15 minutes. (If they start browning too quickly, cover loosely with foil on top.).
  • Transfer to wire rack to cool.
  • Eat immediately.

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From therecipecritic.com


10 BEST FRENCH BAGUETTE SANDWICH RECIPES | YUMMLY
2022-05-26 French baguette, extra-virgin olive oil, kalamata olives, garlic and 10 more Cuban Sandwich Madeleine Cocina mustard, turkey breast, pork meat, pickles, French baguette, cheddar cheese and 1 more
From yummly.com


FRENCH BAGUETTE RECIPE:EASY TO MAKE, TASTY TO EAT
Stage 1. In a large bowl, sift the flour and salt together. If using fresh yeast, place the yeast in another small bowl, gradually add the water slowly , mixing it well to dissolve it. (If using dried yeast, sprinkle it into the bowl with half of the flour and salt before adding the warm water.) Beat in half the flour gradually to form a batter.
From lovefrenchfood.com


EASY CRUSTY FRENCH BAGUETTE - SERVED FROM SCRATCH
2020-04-26 Set time for 30 minutes. Let bake for 5 minutes (25 min mark) and then spray with water. After another 7 minutes (at 18 min mark) spray again with water. Bake for a total of 30 minutes or until baguettes are brown and crusty. Remove from oven and let cool. When the bottom is tapped, they should sound hallow.
From servedfromscratch.com


22 RECIPES THAT USE A WHOLE BAGUETTE | ALLRECIPES
2021-10-05 Baguettes taste delightful with butter and as sandwiches, but you can use them plenty of other ways, too. These 22 clever baguette recipes include breakfast casseroles, bread puddings, crostini, soups, and stuffed French bread. Start Slideshow.
From allrecipes.com


BAGUETTE RECIPES | BBC GOOD FOOD
Make fresh, French bread at home with this simple recipe - an overnight starter called a poolish gives a golden crust and chewy middle. Chorizo & halloumi breakfast baguette. A star rating of 4.7 out of 5. 20 ratings. Treat yourself to this hearty chorizo and halloumi breakfast baguette – perfect for the weekend. Make the rich tomato jam in advance and then enjoy it on sausage sarnies, a ...
From bbcgoodfood.com


CLASSIC BAGUETTES | KING ARTHUR BAKING
This should take about 45 minutes to an hour at room temperature (about 68°F). Towards the end of the rising time, preheat your oven to 450°F with a cast iron pan on the floor of the oven, or on the lowest rack. If you're using a baking stone, place it on a middle rack. Start to heat 1 1/2 cups water to boiling.
From kingarthurbaking.com


FRENCH BAGUETTES | KING ARTHUR BAKING
Mist the loaves heavily with warm water (or add steam to your oven; see "tips," below). Bake the baguettes for 22 to 28 minutes, until they're golden brown. Take the baguettes off the pan and place them right on the oven rack. Turn off the oven, crack the door open about 2", and let the baguettes cool completely in the oven.
From kingarthurbaking.com


FARMGIRL FARE: EASY FRENCH BREAD RECIPE: FOUR HOUR CLASSIC PARISIAN ...
2013-05-23 A lighthearted blog where Farmgirl Susan shares recipes, stories, and photos from her crazy country life on 240 remote Missouri acres. Sheep, donkeys, chickens, dogs, cats, an organic heirloom kitchen garden, fresh seasonal recipes, artisan bread baking, and more.
From farmgirlfare.com


FRENCH BAGUETTE, MAKE IT WITH THIS DELICIOUSLY EASY RECIPE
2020-08-26 Step 2. – Mix salt and flour. -Make a well in the center and pour the water with the yeast and sugar. Gently stir in the flour and water by hand. Continue until you have a very soft dough and pour it onto a work surface to knead it. Gently stir the flour with all the ingredients by hand, than knead the dough. Step 3.
From deliciousbyemma.com


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