Bread Machine Baguette Recipe

This is an excellent recipe for french bread baguettes. Take each half of dough and roll to make a loaf about 12 inches long in the shape of french bread. Do not add the salt with the flour.

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Rather the bread will be in the standard bread machine block shape.

Bread machine baguette recipe.

Remove dough hook cover work bowl and let sit 15 minutes. Place the logs seam side down onto a lightly greased or parchment lined sheet pan or pans. Preheat the oven to 450 f. The resulting bread is basically a bread machine white bread recipe that has been baked longer and has a thicker crust.

Then just slip the baguette slices into a zip top freezer bag and into the freezer they all go. This bread starts with the basic baguette recipe in the bread machine and is then shaped and finished before being baked in the oven on a baking sheet topped with parchment paper. Tips tricks for french bread i ve learned over the years. Then add the salt then flour and knead until no longer sticky.

When dough has doubled in size place in preheated oven and set timer for 10 minutes. I use my kitchenaid and follow standard bread making procedures. Start machine on dough setting. However the bread will not be in a baguette share.

A signature mark of a baguette is a series of diagonal slashes across the top after the bread has risen. Combine the flour with the yeast mixture and knead for 5 7 min in mixer. Fold the dough over onto itself several times. Place ingredients in bread machine according to manufacturers directions.

Whenever we want a slice of crusty french bread we just pull out what we need. I rolled my dough out like others and made 2 baguettes. If you want to make a french bread with a baguette shape please try the bread machine recipe on. Taper each end of the log slightly to create the baguette s typical pointy end.

Your goal is a 15 baguette so 16 allows for the slight shrinkage you ll see once you re done rolling. Or into the folds of a heavily floured cotton dish towel or couche. When dough cycle is complete remove dough with floured hands and cut in half on floured surface. At ten minutes brush loaves again with egg wash and rotate pans.

Place in an oiled bowl and allow to rise according to recipe instructions. I ll often cut on the diagonal so there is more surface area to spread yummy things on. Scoring and baking. Return it to the bowl cover and let rise until doubled in bulk again about 1 1 2 hours.

Knead the dough by hand mixer or bread machine until smooth. When the baguette is still fresh slice it down into thin rounds. Place a rectangular cake pan or another type of high sided pan on the bottom rack to heat and adjust the top rack halfway up. Transfer it to a lightly greased bowl cover and let rise until doubled in bulk about 1 1 2 hours.

You definitely do not need a bread machine for these simply combine the water yeast and sugar and allow to proof.

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