Bread Machine French Baguettes

Something else. OUTSTANDING! You definitely DO NOT need a bread machine for these.Simply combine the water, yeast and sugar and allow to proof. Then add the salt, then flour and knead until no longer sticky. Place in an oiled bowl and allow to rise according to recipe instructions. I rolled my dough out like others and made 2 baguettes. I really think I'll make 3 baguettes next time because I use mine for sandwiches and they were a little too big. It's GREAT!!! The bread is slightly crusty on the outside, moist and soft on the inside....a far cry from those chewy shop-bought baguettes. Oh, and they freeze well, too. Thanks so much for sharing this one!  -  14 Jul 2008

Something else. This is an excellent recipe for baguettes. I use my KitchenAid and follow standard bread making procedures. TIPS/TRICKS for bread I've learned over the years: Do NOT add the salt with the flour. Combine the flour with the yeast mixture and knead for 5-7 min (in mixer). Remove dough hook, cover work bowl and let sit 15 minutes. THEN, sprinkle salt evenly over the dough and knead again until the salt is well incorporated. Set aside in warm place until doubled in size... proceed with shaping dough as desired. For those who prefer a more crunchy crust, use only egg white for brushing the loaf - and place a small tin of water onto the bottom of the oven - immediately place the loaf in the oven and bake as directed... the water will create steam and gives the bread a crispier crust. When I prefer a soft crust, I whisk a whole egg. For bread sticks omit brushing the dough with egg. Delicious!  -  14 Jul 2008

Something else. I am a VERY picky person when it comes to bread. I lived almost all my life in France and I tried many baguette recipes, but this one is the closest to the real thing I could find. It is not 100% the same, but that's probably because french bakers use a special oven for the baguettes. It was GREAT! CHANGES: I don't have a bread machine, so I used normal yeast mixed with water and sugar and set aside until foamy. Last time, I started with plain flour, and added wholemeal flour until dough was ready.  -  14 Jul 2008