French Baguettes You Have To Try

Tuesday, March 25, 2014

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French Baguettes

"Great eaten clean from oven. Used to make sub sandwiches, and many others."

Ingredients :

1 cup water
2 1/2 cups bread flour
1 tablespoon white sugar
1 teaspoon salt
1 1/2 teaspoons bread system yeast
1 egg yolk
1 tablespoon water

Instructions :

Prep : 15M	Cook : 12M	Ready in : 1H50M

Place 1 cup water, bread flour, sugar, salt and yeast into bread machine pan inside the order recommended by means of producer. Select Dough cycle, and press Start.
When the cycle has finished, area dough in a greased bowl, turning to coat all facets. Cover, and let upward thrust in a warm area for approximately half-hour, or until doubled in bulk. Dough is prepared if indentation remains whilst touched.
Punch down dough. On a gently floured surface, roll right into a 16x12 inch rectangle. Cut dough in half, growing two 8x12 inch rectangles. Roll up each half of of dough tightly, beginning at 12 inch side, pounding out any air bubbles as you move. Roll lightly backward and forward to taper stop. Place three inches apart on a greased cookie sheet. Make deep diagonal slashes throughout loaves every 2 inches, or make one lengthwise slash on each loaf. Cover, and allow rise in a heat area for 30 to forty mins, or till doubled in bulk.
Preheat oven to 375 degrees F (one hundred ninety levels C). Mix egg yolk with 1 tablespoon water; brush over tops of loaves.
Bake for 20 to 25 mins within the preheated oven, or until golden brown.

Notes :

For pointers, see our article on Forming and Baking Baguettes.
Reynolds® Aluminum foil may be used to keep meals moist, cook it flippantly, and make easy-up less difficult.

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