French Baguettes

Directions

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   1.
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   Place 1 cup water, bread flour, sugar, salt and yeast into bread machine pan in the order recommended by manufacturer.
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   Select Dough cycle, and press Start.
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   2.
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   When the cycle has completed, place dough in a greased bowl, turning to coat all sides.
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   Cover, and let rise in a warm place for about 30 minutes, or until doubled in bulk.
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   Dough is ready if indentation remains when touched.
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   3.
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   Punch down dough.
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    On a lightly floured surface, roll into a 16x12 inch rectangle.
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    Cut dough in half, creating two 8x12 inch rectangles.
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    Roll up each half of dough tightly, beginning at 12 inch side, pounding out any air bubbles as you go.
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    Roll gently back and forth to taper end.
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    Place 3 inches apart on a greased cookie sheet.
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    Make deep diagonal slashes across loaves every 2 inches, or make one lengthwise slash on each loaf.
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    Cover, and let rise in a warm place for 30 to 40 minutes, or until doubled in bulk.
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    4.
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    Preheat oven to 375*F. Mix egg yolk with 1 tablespoon water; brush over tops of loaves.
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    5.
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    Bake for 20 to 25 minutes in the preheated oven, or until golden brown.
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    My Note: I've learned over the years: Do NOT add the salt with the flour.
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    Combine the flour with the yeast mixture and knead for 5-7 min (in mixer).
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    Remove dough hook, cover work bowl and let sit 15 minutes.
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    THEN, sprinkle salt evenly over the dough and knead again until the salt is well incorporated.
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    Set aside in warm place (85F) until doubled in size -- proceed with shaping dough as desired.
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    For those who prefer a more crunchy crust, use only egg white for brushing the loaf - and throw 1/4 cup of water onto the bottom of the oven (avoid heating element if you have an electric oven) - immediately place the loaf in the oven and bake as directed -- the water will create steam and gives the bread a crispier crust.
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    When I prefer a soft crust, I whisk a whole egg (not just the yolk).
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    Also, bread is typically ready when an instant read thermometer inserted into the bread registers 190-200*F. For bread sticks omit brushing the dough with egg.
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    Delicious!
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    You definitely DO NOT need a bread machine for these.
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    Simply combine the water, yeast, and sugar and allow to proof.
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    Then add the salt, then flour and knead until no longer sticky.
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    Place in an oiled bowl and allow to rise according to recipe instructions.
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    I rolled my dough out and made 2 baguettes.
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    I really think I'll make 3 baguettes next time because I use mine for sandwiches and they were a little too big.
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    After baking, I cut the top off the whole length of the baguette so that the top looks like an upside down triangle (like they do at Subway).
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    This leaves me with a bottom piece that is concave in the middle.
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    I then put 2 pieces of provolone cheese and then top it with Chicken Salad.
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    I put the filled bottom piece in the oven by itself for about 7 minutes.
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    Then I put mayo on the top piece, and place it in the oven with the bottom piece, and I let it heat for about another 5 minutes or so.
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    It's GREAT!
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    The bread is slightly crusty on the outside, moist and soft on the inside -- a far cry from those chewy store-bought baguettes.
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    For me: This one's a keeper for sure.
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    Oh, and they freeze well, too.