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Nutrition Facts
Serving Size 1 (52g) Recipe makes 10 servings
Calories 115
Calories from Fat 3		(3%)
Amount Per Serving		%DV
	Total Fat 0.4g	0%
	Saturated Fat 0.1g	0%
	Monounsaturated Fat 0.1g
	Polyunsaturated Fat 0.1g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 234mg		9%
Potassium 73mg		2%
Total Carbohydrate 23.7g		7%
	Dietary Fiber 1.3g	5%
	Sugars 0.1g
Protein 3.9g		7%
detailed view... how is this calculated?

French Baguette

Recipe #362338 | 1¾ hours | 1¼ hours prep | add private note

⁽⁸⁾ RATE IT NOW Print Recipe

By: Deantini
Mar 23, 2009

This receipe is simple, yeast, water, flour and salt. The key to the crustiness is to brush the bread with water just before it is placed in the oven. I brush the baguette lightly with salted butter just after baking; it adds a little something

SERVES 10 , 3 baguettes (change servings and units)

Ingredients

200 ml water, lukewarm
1 3/4 tablespoons dry yeast
1 teaspoon salt
300 g all-purpose flour (or less)

Directions

1
In a big mixing bowl pour water and add yeast. Let stand for 5 min.
2
Mix yeast and water until all yeast is disolved.
3
Add salt.
4
Add flour a bit at a time. When dough becomes to heavy to stir, move to table and knead dough as long as you like. The consistency of the dough should not be sticky and should not be too dry. Once you can 'play ball' from hand to hand with the dough it should be fine.
5
Let rise for 30 min in warm place, cover with tea towel.
6
Preheat oven to 375.
7
Punch dough back down and form into 3-4 long baguettes.
8
Let rise for 15 min, cover with tea towel.
9
Slit the baguette with sharp knice diagonally accross every 2-3 inches.
10
Brush with water (I wet a papertowel and run it quickly along the baguettes).
11
Bake for approx 25 min or until bread turns golden.
12
Brush with salted butter/becel while baguette is still warm.

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Featured Reviews for This Recipe

From: wicked cook 46

On Oct 29, 2009

I made 4 small baquettes. I did the first rise in the oven with the light on and the second rise just on the counter while the oven was preheating . My kitchen was cold so they did not rise as nicely as they should of .My fault LOL DUH. I forgot the water part. Very nice bread. Tender yet chewy like a baquette should be. Made for Everyday is a Holiday

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From: diner524

On Oct 27, 2009

Yummo!!! I made this for my DD's 22 birthday dinner and it was gone!!! I made 1/2 of the recipe into one loaf and that worked out well for us, as it was served with salad, twice baked potatoes and steak!! Thanks for sharing your recipe!!

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From: Baby Kato

On Aug 11, 2009

Lovely baguette Deantini. I made this recipe into one large baguette. We enjoyed this quick and easy to make bread very much. The flavor is outstanding, the texture and crumb were wonderful. Thanks for posting this recipe ... that even a newbie bread maker like me can make and have great results with.

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From: Lauralie41

On Jul 8, 2009

This is very tasty bread! I am a new beginner to making bread and misread the recipe, read to quickly. After adding the salt I covered with a tea towel and let rise. It wasnt rising to well and I couldnt fiqure out what I did so read the recipe again and found my mistake. My DMIL helped me, she added more flour because I had a very sticky dough and kneaded. We didnt think we were going to get a good rise but put the dough in a loaf pan and let set. It did rise and baked into a very nice loaf of bread. Crispy crust, very tender center, and tasted great! Will double this recipe to make more bread, this is a small batch of dough. Thank you Deantini for sharing this recipe. Made and reviewed for the Went to the Market tag game.