Wednesday, April 28, 2010


I found this recipe on

This one was great!! Nice and springy inside and a crisp outside!! It was really only good right after I made it though, the next day not so much. I don't think I rolled them up tight enough because they started to come undone a little, but they were still very good!

French Baguette

1 c water
2 1/2 c bread flour
1 TBS sugar
1 tsp salt
1 1/2 tsp rapid rise or bread machine yeast
1 egg yolk
1 TBS water

The original directions are for a bread machine but it worked out just using my kitchen aid. Put the water and yeast in your mixing bowl, add sugar and salt, then the flour. Put dough into a greased bowl and let it rise in a warm place, covered, for 30 minutes or until doubled in size. Punch down the dough and on a floured surface roll out into a 12x16 rectangle. Cut dough in half making two 8x12 rectangles. Roll each piece tightly beginning at the 12 inch side and pound out any air bubbles as you go. Roll back and forth to taper the ends. Place 3 inches apart on a greased baking sheet. Make deep diagonal slashes along each loaf every 2 inches. Cover and let rise in a warm place for 30-40 minutes. Preheat oven to 375. Mix egg yolk with water and brush over the tops of the loaves. Bake for 20-25 minutes or until golden brown.

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