HOMEMADE FRENCH BAGUETTES
Provided by Kelsey Nixon
Time 1h35m
Yield 8 servings
Number Of Ingredients 7
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
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
FRENCH BAGUETTE (FOOD PROCESSOR)
Make and share this French Baguette (Food Processor) recipe from Food.com.
Provided by Abby Girl
Categories Yeast Breads
Time 1h50m
Yield 1 loaf
Number Of Ingredients 5
Steps:
- Place warm water in the food processor. Stir in the sugar and yeast. Let stand for 5 minutes. Process for 5 seconds.
- Add 1 cup flour and process 5 seconds. Add salt and rest of the flour and process until it form a ball. Then process for 40 seconds.
- Remove the dough from the food processor. Pour 1/2 tsp of olive oil in a bowl and with a paper towel coat the bowl with the oil. Place the dough in the bowl, covering it with some of the oil. Cover with a clean dish towel and allow to it to rise for about 1 hour or until doubled.
- Punch down and shape into a baguette. Make 4 slashes in the dough.
- Preheat oven to 425. Add a pan of water in the bottom of the oven.
- Bake for 15 minutes, spraying it with water 4 times during the cooking time. Reduce oven to 350 and bake another 20 minutes or until golden.
- Option: Brush with an egg glaze for a shiny loaf before baking.
FOOD PROCESSOR FRENCH BREAD
This is a very simple and quick French Bread. It has a finer texture and more of a chewy crust than what you get from the bakery. I found this in an Bon Appetite years and years ago. I sometimes make rolls rather than loaves. With this coming together so quickly you can easily make large batches; with two students helping to shape the rolls I've made 6 batches, start to finish in under two hours. Prep time doesn't include rising time.
Provided by momaphet
Categories Yeast Breads
Time 36m
Yield 2 loaves, 12 serving(s)
Number Of Ingredients 7
Steps:
- Grease baguette pans for two loaves or cookie sheet if making rolls.
- Combine 1/2 cup cup water,1 1/2 Tbls yeast,1 teaspoon sugar;in food processor bowl, let sit 5 minutes to proof.
- Add 3 1/4 cups flour, 1 1/2 tsp salt, 1 teaspoon sugar, process for 30 secs.
- Slowly add 1 cup of water with the processor running, once dough comes together process mix for 1 minute.
- Check dough, it will be slightly moist and sticky, add extra flour if needed and process for 30 seconds.
- For loaves, divide dough in half and shape into 2- 11"-12" loaves( I usually hold it and squeeze gently starting in the middle and working towards the ends, letting it hang from my hands). Place on pan, and cut or snip 4 diagonal slashes into top of the loaf.
- For rolls pinch off dough and form 24 balls place on cookie sheet. Snip a small slash into the top of each roll.
- Set loaves or rolls in a warm spot to rise, rise for 40 - 60 minurtes for loaves, 30- 40 minutes for rolls, depending how warm your room is.
- As soon as you set you bread to rise, Preheat oven to 450 degrees, after 20 minutes place a shallow pan of warm water on the lower rack of you oven.
- Bake for 10 minutes, lower temperature to 400 degrees bake 15 minutes more, check rolls at 10 minutes.
- With the oven I have now, I have to remove the loaves from the pan turn them over and bake for 5 minutes more to get the bottom crusty, you may have to also.
CLAUDINE MARQUET'S AUTHENTIC FRENCH BAGUETTES
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
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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