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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (225g) Recipe makes 4 servings |
||
| Calories 574 | ||
| Calories from Fat 85 | (14%) | |
| Amount Per Serving | %DV | |
| Total Fat 9.5g | 14% | |
| Saturated Fat 5.3g | 26% | |
| Monounsaturated Fat 2.4g | ||
| Polyunsaturated Fat 0.8g | ||
| Trans Fat 0.0g | ||
| Cholesterol 25mg | 8% | |
| Sodium 953mg | 39% | |
| Potassium 297mg | 8% | |
| Total Carbohydrate 104.3g | 34% | |
| Dietary Fiber 3.7g | 14% | |
| Sugars 4.7g | ||
| Protein 16.4g | 32% | |
Marianne Baguette - Rustic French Bread
By: French Tart
Jun 20, 2007
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!
SERVES 4 -6 , 2 Baguettes
Ingredients
- 1 1/2 teaspoons dried yeast
- 500 g organic strong white bread flour
- 1 1/2 teaspoons natural sea salt
- 1 tablespoon honey
- 25 g organic butter
- 350 ml milk
Directions
1
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.2
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.3
Meanwhile, place an oven proof bowl containing water on the bottom of the oven to heat up. (About 250mls).4
Sprinkle top of dough with flour, then using a sharp knife cut 5 diagonal small slits across the tops of the baguettes.5
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.).6
Transfer to wire rack to cool.7
Eat immediately.
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- Course > Breads > Yeast
- Main Ingredient > Pasta, Rice & Grains > Grains
- Cuisine > European > Western > French
- Preparation > Time to Make > < 4 hours
- Preparation > Equipment > Small Appliance > Bread Machine
- Preparation > Presentation > Finger Food
- Preparation > Presentation > Served Cold
- Preparation > Presentation > Served Hot
- Occasion > Brunch
- Occasion > Taste/Mood > Romantic
- Occasion > Taste/Mood > Savory
- Occasion > To Go... > Picnic
- Dietary > Vegetarian
Featured Reviews for This Recipe
From: pattikay in L.A.
On Aug 20, 2008
This is a wonderful french bread! It's dense and flavorful and I love it and I will happily make it again. I mixed it all up in my standing mixer. Thanks for posting!
From: Picante
On Jun 23, 2008
I made these into 4-ounce baguettes for my family's camping trip this past weekend. I made caprese sandwiches for our picnic on the beach. They were exceptionally delicious. Thank you for the recipe and I love your stories behind the recipes.
From: Engineer in the Kitchen
On Aug 5, 2007
We really liked this recipe. Used the bread machine for the initial dough knead and rise. I used 3.5 cups of flour (don't have a scale), 1% milk, and 1 Tb of light margarine. I also added 3/4 Tb of gluten. The dough was a bit stikcy, but I resisted the temptation of adding more flour to it. I started the baking at 425F for 10 minutes and then 15 more minutes at 375F. The 2 baguettes looked very nice, the holes inside quite impressive and they tasted nice. Thanks for the recipe.
From: ~Nimz~
On May 2, 2008
Excellent texture, crust was great and nice and chewy on the inside. Simple to make, although I didn't use the organic ingredients as indicated because of the waste factor. My total flour usage was about 4 1/2 cups. I did warm the milk slightly before adding to the bread machine, but other than that made as directed. Thanks FT for a great Baguette.
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