BREAD MACHINE FRENCH BREAD - EASY BAGUETTE RECIPE
This bread machine french bread recipe is very easy to make. It only uses a few simple ingredients such as flour, water, salt and yeast. Moreover, this french bread tastes great and you can mold it into a beautiful baguette shape. Your family will be amazed by baking skills... while you smirk because you made it with the help of a bread machine! Visit BreadDad.com for more great bread machine recipes.
Provided by Bread Dad
Categories Appetizer Dinner Lunch Sandwich
Time 3h
Number Of Ingredients 5
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.
Nutrition Facts : ServingSize 1 Slice, Calories 48 kcal, Carbohydrate 8 g, Protein 2 g, Fat 1 g, SaturatedFat 1 g, Sodium 59 mg, Fiber 1 g, Sugar 1 g
BREAD MACHINE FRENCH BAGUETTES/ "SUB" BREAD
This wonderful bread you use your bread machine for the hard work, then finish it off in the oven. Totally worth the time and effort for a great fresh sub bread, especially when it is still slightly warm.
Provided by Barbara Kavorkian
Categories Other Breads
Time 40m
Number Of Ingredients 10
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.
FRENCH BAGUETTES
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
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
TRADITIONAL ARTISAN STYLE BAGUETTE - RUSTIC FRENCH BREAD
A traditional country-style French bread, made the old-fashioned way (although you can use the bread-machine if you wish). The result is a lovely full-flavored loaf with a wonderful crust. Best eaten the same day. Makes 2 baguettes.
Provided by BecR2400
Categories Yeast Breads
Time 32m
Yield 2 Baguettes, 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Place the yeast, honey and warm water in a large bowl and let stand until foamy, about 5 minutes.
- In a separate bowl, whisk together the salt and the flour. Use a wooden spoon to stir 2 cups of the flour mixture into the yeast mixture; stir in the remaining flour mixture (dough will be stiff).
- Turn out onto a lightly floured work surface. Knead with floured hands until dough is smooth and elastic, about 5-7 minutes. Add a little flour, 1 tablespoon at a time as necessary, to prevent dough from sticking.
- Place in an oiled bowl, turning once to coat. Cover with plastic wrap (or a clean kitchen towel) and leave to rise until doubled in bulk, about 1 1/2 hours.
- Preheat oven to 400F degrees.
- Gently punch dough down to deflate it and shape into two oblong baguettes. Dust tops lightly with flour and place on a lightly greased baking sheet; let rise uncovered for 30 minutes.
- Use a serrated knife to cut 3-5 small diagonal slits across the tops of the baguettes, and lightly sprinkle with cool water.
- Bake in the middle of oven for 25-30 minutes, until golden. Transfer to a rack to cool.
- Best eaten the same day.
Nutrition Facts : Calories 476.7, Fat 1.4, SaturatedFat 0.2, Sodium 1169, Carbohydrate 100.4, Fiber 3.9, Sugar 4.7, Protein 13.6
MARIANNE BAGUETTE - TRADITIONAL RUSTIC FRENCH BREAD
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
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.
SOURDOUGH BAGUETTE (BREAD MACHINE)
Make and share this Sourdough Baguette (Bread Machine) recipe from Food.com.
Provided by Abby Girl
Categories Yeast Breads
Time 15m
Yield 1 1/2 lb loaf
Number Of Ingredients 7
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.
Nutrition Facts : Calories 1605.5, Fat 17.5, SaturatedFat 2.5, Sodium 3502.4, Carbohydrate 314.4, Fiber 11.8, Sugar 26.2, Protein 41.8
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