Bread Machine Baguette Recipe

Taper each end of the log slightly to create the baguette s typical pointy end.

Bread machine baguette recipe.

Do not add the salt with the flour. Preheat the oven to 450 f. I rolled my dough out like others and made 2 baguettes. Whenever we want a slice of crusty french bread we just pull out what we need.

Knead the dough by hand mixer or bread machine until smooth. Remove dough hook cover work bowl and let sit 15 minutes. 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. Fold the dough over onto itself several times.

Tips tricks for french bread i ve learned over the years. If you want to make a french bread with a baguette shape please try the bread machine recipe on. When dough cycle is complete remove dough with floured hands and cut in half on floured surface. Return it to the bowl cover and let rise until doubled in bulk again about 1 1 2 hours.

I ll often cut on the diagonal so there is more surface area to spread yummy things on. When the baguette is still fresh slice it down into thin rounds. Rather the bread will be in the standard bread machine block shape. Then add the salt then flour and knead until no longer sticky.

Or into the folds of a heavily floured cotton dish towel or couche. 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. Your goal is a 15 baguette so 16 allows for the slight shrinkage you ll see once you re done rolling.

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. At ten minutes brush loaves again with egg wash and rotate pans. I use my kitchenaid and follow standard bread making procedures. Take each half of dough and roll to make a loaf about 12 inches long in the shape of french bread.

Scoring and baking. A signature mark of a baguette is a series of diagonal slashes across the top after the bread has risen. When dough has doubled in size place in preheated oven and set timer for 10 minutes. Transfer it to a lightly greased bowl cover and let rise until doubled in bulk about 1 1 2 hours.

Combine the flour with the yeast mixture and knead for 5 7 min in mixer. However the bread will not be in a baguette share. Place the logs seam side down onto a lightly greased or parchment lined sheet pan or pans. You definitely do not need a bread machine for these simply combine the water yeast and sugar and allow to proof.

Place ingredients in bread machine according to manufacturers directions.