Our Recipe Collection
French Baguettes
A slender, crusty version of French bread, a baguette loaf is best served immediately after baking. Day-old baguettes make delicious garlic rounds. If you want perfectly shaped loaves, use special baguette pans, available in cookware shops. Dust with flour before baking for a continental flair.
Non-stick cooking spray
1 pkg. HODGSON MILL ACTIVE DRY YEAST
11/4 c warm water, 115°F.
1 c HODGSON MILL BEST FOR BREAD FLOUR
2 c HODGSON MILL UNBLEACHED WHITE FLOUR
1 tsp. salt
1 egg white
Poppy seeds (optional)
Spray a large bowl with non-stick cooking spray. Blend warm water with yeast and allow mixture to rest for 5 minutes. Add Hodgson Mill “Best for Bread” Flour, 11/2 cups Unbleached White 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 down dough and divide into 2 balls. Cover and let rest for 10 minutes. Spray a baking sheet (or baguette pans) with non-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 on 375°F. Brush with water. With a sharp knife, make 3 or 4 diagonal cuts, about 1/4 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.
Makes two, 16 inch long baguettes, about 8 servings each. Each serving: 80 calories; less than 1g dietary fiber; less than 1g soluble fiber; 17g carbohydrates; 3g protein; 1g fat (2% calories from fat); 0 mg cholesterol; 126 mg sodium; 27 mg potassium; 5 mg calcium.