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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%

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Marianne Baguette - Rustic French Bread

Recipe #235909 | 1½ hours | 1 hour prep | add private note
French Tart

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 (change servings and units)

Ingredients

Directions

  1. 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. 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. 3
    Meanwhile, place an oven proof bowl containing water on the bottom of the oven to heat up. (About 250mls).
  4. 4
    Sprinkle top of dough with flour, then using a sharp knife cut 5 diagonal small slits across the tops of the baguettes.
  5. 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. 6
    Transfer to wire rack to cool.
  7. 7
    Eat immediately.

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Featured Reviews for This Recipe

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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!

1 person found this review helpful

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  • 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.

    1 person found this review helpful

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  • 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.

    7 people found this review helpful

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    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.

    2 people found this review helpful

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  • Read all 14 reviews

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