French Baguettes


  • 1 cup water
  • 2 1/2 cups bread flour
  • 1 tablespoon granulated sugar
  • 1 teaspoon salt
  • 1 1/2 teaspoons bread machine yeast
  • 1 egg yolk
  • 1 tablespoon water


  1. Heat oven to 375 degrees F.
  2. Measure carefully, and place 1 cup water, bread flour, sugar, salt, and yeast into bread machine pan in the order recommended by the machine's manufacturer. Select Dough/Manual cycle.
  3. Place dough in a greased bowl, turning to coat all sides. Cover. Let rise in a warm place for about 30 minutes, or until doubled in bulk. Dough is ready if indentation remains when touched.
  4. Punch down dough. Roll into a 16- x 12-inch rectangle on a lightly floured surface. Cut dough in half, creating two 8- x 12-inch rectangles. Roll up each half of dough tightly, beginning at 12-inch side. Roll gently back and forth to taper ends.
  5. Place 3 inches apart on a greased cookie sheet. Make 1/4-inch deep diagonal slashes across loaves every 2 inches, or make one lengthwise slash on each loaf. Cover. Let rise in a warm place for 30 to 40 minutes, or until doubled in bulk.
  6. Mix egg yolk with 1 tablespoon water; brush over tops of loaves.
  7. Bake for 20 to 25 minutes, or until golden brown.

Yield: 2 baguettes

Posted by bettyboop50 at Recipe Goldmine April 29, 2001.