French Baguettes

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A recipe for two 16-in long baguettes with a wonderfully chewy texture.



Spray a large bowl with no-stick cooking spray.

Blend warm water with yeast and allow mixture to rest for 5 minutes.  Add HODGSON MILL BEST FOR BREAD WHITE FLOUR, 1-1/2 cups unbleached flour and salt.  Mix to form a smooth dough.  Turn onto a floured board and knead, adding flour to make dough smooth and satiny.  This takes about 5 minutes.

Put dough into prepared bowl, cover with plastic wrap and a wet towel.  Allow to rise in a warm draft-free place for 1 hour.  Dough will be almost doubled in bulk.

Knead dough down and divide into 2 balls.  Cover and let rest for 10 minutes.  Spray a baking sheet (or baguette pans) with no-stick cooking spray.

Shape each ball into a 16x8 inch rectangle.  Roll up tightly from long side.  Seal well, tapering ends.  Place on prepared baking sheet.  Cover, and allow to rise in a warm draft-free place for 1 hour.  Dough will be nearly doubled in bulk.

Preheat oven to 375 degrees F.  Brush with water.  With a sharp knife, make 3 or 5 diagonal cuts, about ¼ inch deep, across the top of the loaves.  Brush with egg white and sprinkle with poppy seeds, if desired.  Bake for 30 minutes, until loaves are golden brown.


Garlic rounds:  Preheat oven to broil.  Heat ¼ cup extra virgin olive oil.  Add 3 cloves garlic, minced, and sauté until deep brown.  Cut day-old baguette into ½ inch rounds and place on ungreased baking sheet.  Brush with garlic-flavored olive oil.  Brush onto one side of bread rounds.  Top with finely grated Parmesan cheese and finely chopped fresh basil.  Broil until cheese is melted and browned.



Makes two 16-inch long baguettes, about 8 servings each. Each serving 80 calories, less than 2 gm dietary fiber; less than 1 gm soluble fiber; 17 gm carbohydrates; 3 gm protein; 1 gm fat (2% calories from fat); 0 mg cholesterol; 126 mg sodium; 27 mg potassium; 5 mg calcium. Print this Recipe

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