Best French Baguette Recipes

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TRADITIONAL ARTISAN STYLE BAGUETTE - RUSTIC FRENCH BREAD



Traditional Artisan Style Baguette - Rustic French Bread image

A traditional country-style French bread, made the old-fashioned way (although you can use the bread-machine if you wish). The result is a lovely full-flavored loaf with a wonderful crust. Best eaten the same day. Makes 2 baguettes.

Provided by BecR2400

Categories     Yeast Breads

Time 32m

Yield 2 Baguettes, 4-6 serving(s)

Number Of Ingredients 5

1 (1/4 ounce) packet active dry yeast
1 tablespoon organic honey
1 1/2 cups warm water
2 teaspoons natural sea salt
4 -4 1/2 cups unbleached all-purpose flour

Steps:

  • Place the yeast, honey and warm water in a large bowl and let stand until foamy, about 5 minutes.
  • In a separate bowl, whisk together the salt and the flour. Use a wooden spoon to stir 2 cups of the flour mixture into the yeast mixture; stir in the remaining flour mixture (dough will be stiff).
  • Turn out onto a lightly floured work surface. Knead with floured hands until dough is smooth and elastic, about 5-7 minutes. Add a little flour, 1 tablespoon at a time as necessary, to prevent dough from sticking.
  • Place in an oiled bowl, turning once to coat. Cover with plastic wrap (or a clean kitchen towel) and leave to rise until doubled in bulk, about 1 1/2 hours.
  • Preheat oven to 400F degrees.
  • Gently punch dough down to deflate it and shape into two oblong baguettes. Dust tops lightly with flour and place on a lightly greased baking sheet; let rise uncovered for 30 minutes.
  • Use a serrated knife to cut 3-5 small diagonal slits across the tops of the baguettes, and lightly sprinkle with cool water.
  • Bake in the middle of oven for 25-30 minutes, until golden. Transfer to a rack to cool.
  • Best eaten the same day.

Nutrition Facts : Calories 476.7, Fat 1.4, SaturatedFat 0.2, Sodium 1169, Carbohydrate 100.4, Fiber 3.9, Sugar 4.7, Protein 13.6

KITTENCAL'S FRENCH BREAD/BAGUETTE (KITCHEN AID MIXER STAND MIXER



Kittencal's French Bread/Baguette (Kitchen Aid Mixer Stand Mixer image

This recipe will make two loaves of the *best* French bread you will ever have, I have been making this for years with perfect results every time, sometimes it is not the ingredients used but the method used that will make for perfect results, this is my way to a create the perfect French bread! --- you will need some cornmeal for the pan and an egg white for brushing on the top of the loaves, also about 1 tablespoon of sesame seeds --- make certain to have the two separated cups of water at the right temperature or your bread will not turn out properly, two .25-ounce packages of yeast will be fine for this recipe --- NOTE use 1 tablespoon plus 1/2 teaspoon of active dry yeast OR 2 small packages/envelopes of active dry yeast

Provided by Kittencalrecipezazz

Categories     Yeast Breads

Time 2h

Yield 2 loaves

Number Of Ingredients 8

2 cups warm water, divided (110 degrees F)
1 tablespoon active dry yeast
1/2 teaspoon active dry yeast (or use two .25-ounce packages yeast)
1 teaspoon sugar
5 1/2-6 1/2 cups bread flour (more if needed)
3 teaspoons salt
3 teaspoons sugar
5 tablespoons vegetable oil (or use Canola oil, DO NOT substitute butter or shortening for the oil it will affect the texture)

Steps:

  • Attach the dough hook to heavy duty stand mixer.
  • In a small cup or bowl mix 1 teaspoon sugar into 1 cup warm water until combined.
  • Stir in 1 tablespoon plus 1/2 teaspoon active dry yeast and mix gently.
  • Cover the cup and allow to proof until foamy (about 8 minutes, if the yeast does not foam discard and make again).
  • Place 5-1/2 cups flour in the stainless steel mixing bowl along with the salt, sugar and 5 tablespoons oil.
  • After the yeast has proofed add to the bowl along with remaining 1 cup warm water.
  • Start kneading process adding in more flour a tablespoon at a time as needed to create a soft smooth semi-sticky dough (kneading should take about 8 minutes).
  • Place the dough onto a lightly floured surface; cover with a clean tea towel and let rest for 3 minutes (this is important, allow to sit for 3 minutes).
  • Oil a large deep bowl.
  • Gather up the dough and gently knead into a ball (the dough will come together easily after resting).
  • Place the dough into the bowl, then cover with plastic wrap and allow to rise for about 1 hour or until doubled.
  • Punch down the dough and remove to a lightly floured surface.
  • Divide the dough evenly in half.
  • Cover both pieces of dough and allow to rest for 5 minutes (this will make shaping the dough easier).
  • Roll each dough into about a 9 x 12-inch rectangle, then roll up jelly-roll fashion starting at long edge.
  • Seal edges and seam of each loaf.
  • Grease a large jelly-roll pan then sprinkle with about 2 tablespoons cornmeal.
  • Place the two long shaped loaves onto the pan seam-side down spacing apart.
  • Using a razor blade or a small sharp knife slash each loaf 3 times diagonally.
  • In a small cup whisk an egg white then brush over each loaf.
  • Sprinkle the tops with about 2 teaspoons seasme seeds for each loaf.
  • Cover with a clean tea towel and allow to rise in a warm place for about 30 minutes.
  • Preheat oven to 375 degrees F.
  • Bake for about 30-35 minutes or until golden brown.

GRANDMA RE'S BAGUETTE FRENCH TOAST CASSEROLE



Grandma Re's Baguette French Toast Casserole image

A decadent baguette French toast casserole dish with an amazingly sweet taste I could die for. Serve with butter and syrup.

Provided by Dylan Sarsany

Categories     Main Dish Recipes     Casserole Recipes

Time 8h55m

Yield 10

Number Of Ingredients 12

1 teaspoon butter, or as needed
1 French baguette, cut into 1/2-inch slices
1 ½ cups half-and-half
1 ½ cups milk
6 eggs
1 teaspoon imitation vanilla extract
¼ teaspoon ground cinnamon
⅛ teaspoon ground nutmeg
1 cup brown sugar
1 cup chopped pecans
½ cup margarine
2 tablespoons corn syrup

Steps:

  • Butter a 9x13-inch baking pan. Place baguette slices into the bottom of the prepared pan.
  • Combine half-and-half, milk, eggs, vanilla extract, cinnamon, and nutmeg in a bowl. Pour over bread slices, cover the baking pan, and store in the refrigerator, 8 hours to overnight.
  • Preheat the oven to 350 degrees F (175 degrees C).
  • Uncover pan. Combine brown sugar, pecans, margarine, and corn syrup in a bowl and spoon over bread mixture, making sure to touch each slice.
  • Bake in the preheated oven until a toothpick inserted into the center comes out mostly clean, about 40 minutes.

Nutrition Facts : Calories 461.5 calories, Carbohydrate 49.2 g, Cholesterol 129 mg, Fat 25.7 g, Fiber 1.9 g, Protein 11.2 g, SaturatedFat 6.7 g, Sodium 409.6 mg, Sugar 25.9 g

CHEWY FRENCH BAGUETTE



Chewy French Baguette image

I don't bake with bread flour or rapid yeast, and I don't have a bread machine. This is a pretty good loaf using things I already have. One might call it 'French on a budget' bread. This recipe can make 1 big loaf or 6 sandwich rolls. I find they're best served warm with homemade butter.

Provided by NWMama

Categories     Bread     Yeast Bread Recipes     White Bread Recipes

Time 2h20m

Yield 6

Number Of Ingredients 6

1 teaspoon white sugar
1 ½ cups hot water
2 teaspoons active dry yeast
3 ¾ cups all-purpose flour, or more as needed
1 ½ teaspoons salt
2 tablespoons vegetable oil

Steps:

  • Dissolve sugar into the hot water in a 2-cup measure; add yeast and stir gently. Let dissolve until top is foamy, about 5 minutes.
  • Whisk flour and salt together in a large bowl. Make a well in the center and pour in the yeast mixture. Stir gently, starting from the middle, until mixture is sticky. Knead by hand, adding more flour if needed, until dough is elastic and no longer sticky, about 10 minutes.
  • Oil a large, clean bowl and place dough inside, turning to coat. Cover with a towel and let rise in a warm place until doubled in volume, about 1 hour.
  • Preheat the oven to 425 degrees F (220 degrees C). Fill a roasting pan with water and set on the lower rack of the oven. Line a baking sheet with a silicone mat.
  • Punch down dough and turn onto a lightly floured surface. Shape dough into 1 large loaf or 6 sandwich loaves, tapering the ends. Place loaves on the prepared baking sheet. Cut 3 or 4 diagonal slashes, about 1/4 to 1/2-inch, across the tops. Cover with a dry towel and let rise until doubled in volume, about 40 minutes.
  • Uncover and bake in the center of the preheated oven until top is light golden brown, 15 to 20 minutes depending on the size of the loaves.

Nutrition Facts : Calories 331.5 calories, Carbohydrate 60.8 g, Fat 5.4 g, Fiber 2.4 g, Protein 8.6 g, SaturatedFat 0.7 g, Sodium 585.4 mg, Sugar 0.9 g

FRENCH BRIE AND HAM BAGUETTE



French Brie and Ham Baguette image

Provided by Sandra Lee

Categories     main-dish

Yield 4 servings

Number Of Ingredients 4

1 (18 to 20-inch) baguette
1/3 cup peach or raspberry preserves
1 (6-ounce) package deli ham slices
1 (5-ounce) wedge brie, sliced, room temperature (recommended: Alouette)

Steps:

  • Slice baguette horizontally with a serrated bread knife. Spread preserves on both sides of bread. On bottom half of baguette, lay down overlapping slices of ham and top with slices of brie. Place top of baguette on sandwich. Cut into 1-inch pieces and secure with decorative sandwich picks.
  • Optional: heat in a 400 degree F oven for 10 to 12 minutes.

MARIANNE BAGUETTE - TRADITIONAL RUSTIC FRENCH BREAD



Marianne Baguette - Traditional Rustic French Bread image

A traditional style baguette de Campagne - rustic French bread, which is easy to make and has lots of body - it is NOT like the usual light, supermarket produced baguettes of today. This bread can be started off in a bread machine if you wish. Marianne is the national symbol of France; she personifies Liberty, Reason & the Triumph of the Republic. She appears on stamps, government forms, town halls, law courts and the former French franc coins & banknotes; she even appears on high quality Label Rouge Baguettes and Pain!! Therefore, I have called this homemade French Bread/Baguette recipe after her.....it seems only right and proper!

Provided by French Tart

Categories     Yeast Breads

Time 1h30m

Yield 2 Baguettes, 4-6 serving(s)

Number Of Ingredients 6

1 1/2 teaspoons dried yeast
500 g organic strong white bread flour
1 1/2 teaspoons natural sea salt
1 tablespoon honey
25 g organic butter
350 ml milk

Steps:

  • Put the ingredients into the bread machine. Set to the dough programme and start. Grease a large baking tray & Pre-heat oven to 220C/400°F.
  • Once the dough is ready, turn it out onto a floured surface and punch it down to deflate it. Shape dough into two long "baguette" shaped loaves and place on the baking sheet. Cover loosely with lightly oiled cling-film and leave to rise for about 30 minutes until doubled in size.
  • Meanwhile, place an oven proof bowl containing water on the bottom of the oven to heat up. (About 250mls).
  • Sprinkle top of dough with flour, then using a sharp knife cut 5 diagonal small slits across the tops of the baguettes.
  • Bake for 15 minutes then reduce temperature to 190C/375F and bake for a further 10 - 15 minutes. (If they start browning too quickly, cover loosely with foil on top.).
  • Transfer to wire rack to cool.
  • Eat immediately.

FRENCH BAGUETTE



FRENCH BAGUETTE image

Categories     Bread

Yield 3 loafs

Number Of Ingredients 6

4 cups Flour
1 tbsp. Fast Rise Yeast
1/4 tsp. sugar
1-2 tsp. Salt
2 cups Warm Water
Oil for bowl

Steps:

  • 1. Combine Sugar, Yeast and 1/4 cup of warm water (105-115 degrees) in a large bowl. Allow to sit until foamy. About 5 minutes. 2. In another bowl, mix together the flour and the salt. 3. Combine yeast mixture, the remaining warm water (1-3/4 cups), and half of the flour/salt mixture. Using your hands, mix until it forms a dough. Then, cover with a dish cloth and let sit at room temperature for 3 hours. It should triple in size. 4. Gently incorporate the rest of the flour/salt, using your hands. 5. Place on a lightly floured surface and knead for about 10 minutes. It should be supple and elastic when you stop kneading. 6. Cut dough into 3 parts and form each part into a long baguette and cut a slit in top lengthwise. Place on a baking sheet. Let sit for 20 minutes. 7. Preheat oven to 450°F. 8. Place a bowl of water in the oven. Bake baguettes for about 25 minutes (maybe less, depending on your loaf size/shape). Voilà!

FRENCH BREAD/BAGUETTE



French Bread/Baguette image

I got this recipe from Gourmet years ago. The directions are for the traditional way, but with a little help, this baguette could be made in the bread machine with the dough cycle then baked in the oven. You can make one large french bread or 2 smaller baguettes. The relatively large amount of salt in this bread is the secret to a full-flavored baguette.

Provided by Abby Girl

Categories     Breads

Time 2h30m

Yield 1 - 2 loaves

Number Of Ingredients 5

1 teaspoon active dry yeast
1 teaspoon sugar
1 1/2 cups warm water
4 -4 1/2 cups unbleached all-purpose flour
2 1/2 teaspoons salt

Steps:

  • In a large bowl sprinkle yeast and sugar over warm water and let stand until foamy, about 5 minutes. With a wooden spoon stir in 2 cups flour until combined. Stir in salt and 2 cups of remaining flour until mixture forms a stiff dough. On a lightly floured surface knead dough with lightly floured hands 8 minutes, or until smooth and elastic, kneading in enough of remaining 1/2 cup flour to keep dough from sticking. Transfer dough to a lightly oiled deep bowl, turning to coat with oil, and let rise, bowl covered with plastic wrap, until doubled in bulk, about 1 1/2 hours.
  • Preheat oven to 400°F
  • Punch down dough and form into a long slender loaf about 21 inches long and 3 inches wide. Put loaf diagonally on a lightly greased large or 17- by 14-inch baking sheet and let rise, uncovered, about 30 minutes. (Baguette may be made up to this point 4 hours ahead and chilled.)
  • Make 3 or 4 diagonal slashes on loaf with a sharp knife and lightly brush top with cool water. Bake loaf in middle of oven 30 minutes, or until golden, and transfer to a rack to cool.

MARIANNE BAGUETTE - RUSTIC FRENCH BREAD



MARIANNE BAGUETTE - RUSTIC FRENCH BREAD image

Categories     Bread     Bake

Yield 2 loaves

Number Of Ingredients 6

1 1/2 teaspoons dried yeast
500 g organic strong white bread flour
1 1/2 teaspoons natural sea salt
1 tablespoon honey
25 g organic butter
350 ml milk

Steps:

  • Directions 1. Put the ingredients into the bread machine. Set to the dough programme and start. Grease a large baking tray & Pre-heat oven to 220C/400°F. 2. Once the dough is ready, turn it out onto a floured surface and punch it down to deflate it. Shape dough into two long "baguette" shaped loaves and place on the baking sheet. Cover loosely with lightly oiled cling-film and leave to rise for about 30 minutes until doubled in size. 3. Meanwhile, place an oven proof bowl containing water on the bottom of the oven to heat up. (About 250mls). 4. Sprinkle top of dough with flour, then using a sharp knife cut 5 diagonal small slits across the tops of the baguettes. 5. Bake for 15 minutes then reduce temperature to 190C/375F and bake for a further 10 - 15 minutes. (If they start browning too quickly, cover loosely with foil on top.). 6. Transfer to wire rack to cool. 7. Eat immediately.

CHOCOLATE BAGUETTE FRENCH TOAST WITH CINNAMON MAPLE SYRUP



Chocolate Baguette French Toast with Cinnamon Maple Syrup image

This dark chocolate French toast is perfect for a special occasion brunch or breakfast or for date night! Crusty baguette slices are soaked in an easy custard-like batter rich with cocoa, then cooked until golden. They're served with a drizzle of warm maple syrup infused with cinnamon and a sprinkle of chopped chocolate.

Provided by Alejandra Ramos

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 12

1 crusty baguette, sliced on the bias 1 1/2 inch thick
1 1/2 cups whole milk
2 large eggs
1/4 cup unsweetened cocoa powder
3 tablespoons granulated sugar
2 teaspoons pure vanilla extract
1/2 teaspoon kosher salt
6 to 8 tablespoons unsalted butter
1 1/2 cups pure maple syrup
3 cinnamon sticks
Crème fraîche or whipped cream
One 3-ounce bar dark or milk chocolate, coarsely chopped

Steps:

  • Start the French toast: Preheat the oven to 300 degrees F. Arrange the baguette slices on a baking sheet and bake until fully toasted, about 10 minutes.
  • Meanwhile, make the syrup: Combine the maple syrup and cinnamon sticks in a small saucepan over medium-high heat and bring to a boil. Remove from the heat and keep warm while you finish making the French toast.
  • Continue with the French toast: Whisk together the milk, eggs, cocoa, sugar, vanilla and salt in a medium bowl until evenly combined and frothy. Pour into a pie plate or other shallow baking dish. Add a few of the toasted baguette slices at a time and allow to soak in the custard, about 1 minute per side.
  • While the bread soaks, melt a couple tablespoons of the butter over medium heat in a large nonstick or cast-iron skillet. Working in batches, cook the baguette slices until cooked through and slightly golden, 1 to 2 minutes per side. Transfer to a serving platter and repeat with the remaining butter and baguette slices.
  • To serve: Divide the French toast among plates, drizzle with the warm cinnamon-infused syrup, dollop with crème fraîche or whipped cream and sprinkle with the chopped chocolate.

FRENCH BAGUETTE CHICKEN IN WHITE SAUCE PIZZA



French Baguette Chicken in White Sauce Pizza image

This is a recipe my daughter made with a friend and brought home and cooked for me. It's quick and easy to make but SO tasty!

Provided by Pam Upton

Categories     Pizza

Time 45m

Number Of Ingredients 8

1 french baguette, full loaf
1 green bell pepper, thin sliced slivers
1 red bell pepper, thin sliced slivers
1 medium white onion, thin sliced slivers or diced
2 chicken breast halves, skinless and boneless, cubed
1 jar(s) alfredo sauce
1 stick butter, softened
2 pinch salt and pepper

Steps:

  • 1. Preheat oven to 425*F (220*C). Heat up skillet over medium heat. Cut chicken up into cubes or thin slices. Place into skillet, sprinkle with salt and pepper and cook chicken thoroughly.
  • 2. While chicken is cooking, cut baguette loaf in half and then cut lengthwise each half to make 4 pieces. Spread butter over crust and inner side bread. Place crust side up into oven and cook for 10 minutes, turn over and cook face down for 10 minutes or until lightly golden toasted.
  • 3. Take bread out of oven, turn face upward and sprinkle as thickly or sparingly as you like over the 4 bread sections the green and red bell pepper slices, onion, and chicken.
  • 4. Top with alfredo sauce, again as thickly or sparingly as you prefer. Place back in oven for 10 to 15 minutes until vegetables and sauce have time to heat up thoroughly.
  • 5. Remove from oven, plate and serve!

FRENCH BAGUETTE



French Baguette image

This receipe is simple, yeast, water, flour and salt. The key to the crustiness is to brush the bread with water just before it is placed in the oven. I brush the baguette lightly with salted butter just after baking; it adds a little something

Provided by Deantini

Categories     Yeast Breads

Time 1h40m

Yield 3 baguettes, 10 serving(s)

Number Of Ingredients 4

200 ml water, lukewarm
1 3/4 tablespoons dry yeast
1 teaspoon salt
300 g all-purpose flour (or less)

Steps:

  • In a big mixing bowl pour water and add yeast. Let stand for 5 min.
  • Mix yeast and water until all yeast is disolved.
  • Add salt.
  • Add flour a bit at a time. When dough becomes to heavy to stir, move to table and knead dough as long as you like. The consistency of the dough should not be sticky and should not be too dry. Once you can 'play ball' from hand to hand with the dough it should be fine.
  • Let rise for 30 min in warm place, cover with tea towel.
  • Preheat oven to 375.
  • Punch dough back down and form into 3-4 long baguettes.
  • Let rise for 15 min, cover with tea towel.
  • Slit the baguette with sharp knice diagonally accross every 2-3 inches.
  • Brush with water (I wet a papertowel and run it quickly along the baguettes).
  • Bake for approx 25 min or until bread turns golden.
  • Brush with salted butter/becel while baguette is still warm.

Nutrition Facts : Calories 116, Fat 0.5, SaturatedFat 0.1, Sodium 234.8, Carbohydrate 23.8, Fiber 1.4, Sugar 0.1, Protein 4

FRENCH BAGUETTE (FOOD PROCESSOR)



French Baguette (Food Processor) image

Make and share this French Baguette (Food Processor) recipe from Food.com.

Provided by Abby Girl

Categories     Yeast Breads

Time 1h50m

Yield 1 loaf

Number Of Ingredients 5

1 1/4 cups water, warm
1 teaspoon sugar
2 1/2 teaspoons yeast
1 1/2 cups flour
1 1/2 teaspoons salt

Steps:

  • Place warm water in the food processor. Stir in the sugar and yeast. Let stand for 5 minutes. Process for 5 seconds.
  • Add 1 cup flour and process 5 seconds. Add salt and rest of the flour and process until it form a ball. Then process for 40 seconds.
  • Remove the dough from the food processor. Pour 1/2 tsp of olive oil in a bowl and with a paper towel coat the bowl with the oil. Place the dough in the bowl, covering it with some of the oil. Cover with a clean dish towel and allow to it to rise for about 1 hour or until doubled.
  • Punch down and shape into a baguette. Make 4 slashes in the dough.
  • Preheat oven to 425. Add a pan of water in the bottom of the oven.
  • Bake for 15 minutes, spraying it with water 4 times during the cooking time. Reduce oven to 350 and bake another 20 minutes or until golden.
  • Option: Brush with an egg glaze for a shiny loaf before baking.

FRENCH ONION SOUP WITH BAGUETTE CROSTINI



French Onion Soup with Baguette Crostini image

Provided by Robert Irvine : Food Network

Categories     appetizer

Time 1h40m

Yield 6 to 8 servings

Number Of Ingredients 13

4 tablespoons unsalted butter
5 large yellow onions, sliced into half rounds (about 3 to 4 pounds)
Salt and freshly ground black pepper
1 cup red wine
2 cups semisweet white wine
1 1/2 cups beef stock or 2 cups beef broth
1 tablespoon minced fresh parsley leaves
1 teaspoon minced fresh thyme leaves
2 bay leaves
1 tablespoon minced garlic
1 baguette, sliced into 1/2-inch rounds
3 tablespoons grapeseed oil
1 cup grated Gruyere, Provolone, or Swiss cheese

Steps:

  • In a large skillet, over medium-high heat, add the butter and onions, and saute until the onions are translucent and the edges are browned, about 30 to 40 minutes. Stir occasionally during the cooking process. Season with salt and pepper, to taste.
  • Preheat the oven to 350 degrees F.
  • Once the onions are cooked, add the wine to deglaze the pan. Stir and then add the parsley, thyme, bay leaves and garlic. Continue to cook until all the wine has reduced, about 15 to 20 minutes. Lower the heat, add the stock and simmer until the mixture has reduced to about 3 cups total volume.
  • While the stock is reducing, drizzle the sliced bread with oil and sprinkle with salt and pepper, to taste. Arrange the bread on a cookie sheet and bake until slightly browned. Once browned, remove them from the oven.
  • Heat the broiler.
  • Ladle onion soup into crocks or bowls, leaving enough room for the toasted baguette. Top each bowl with a slice of bread and sprinkle with cheese. Put the crocks on a sheet pan and broil until the cheese is melted and slightly browned, about1 minute. Remove from the broiler and serve.

FRENCH BAGUETTE



French Baguette image

Make and share this French Baguette recipe from Food.com.

Provided by Loves2Teach

Categories     Yeast Breads

Time 12h30m

Yield 2 loaves

Number Of Ingredients 5

1 1/2 teaspoons active dry yeast
2 cups lukewarm water (100-110 degrees)
2 cups unbleached all-purpose flour
2 cups unbleached all-purpose flour
1 1/2 teaspoons salt

Steps:

  • Other equipment: unbleached all-purpose flour for kneading, sesame seeds (optional), cornmeal, tray of hot water, razor blade, sheetpan, parchment and Dough scraper.
  • Starter Dough: In a small bowl, mix the yeast in the lukewarm water (do the baby's bottle test on your wrist) and make sure that it bubbles (about 10 minutes).
  • In a bowl large enough for the starter dough to triple, transfer the yeast-water mixture, add the flour a half a cup at a time mixing it in well with a wooden spoon.
  • When the ingredients have been thoroughly combined, the Starter Dough will be quite soupy.
  • Let the Starter Dough rise, covered, in a no-draught spot on the counter (at room temperature) for 7 to 10 hours.
  • Bread: To make the dough, add 1/2 cup of flour to the Starter Dough.
  • Stir with a wooden spoon.
  • Continue to add all but 1/2 cup of the remaining flour, 1/2 cup at a time, stirring all the time.
  • (Note: To make a more rustic bread, use 1/2 c whole wheat flour and 1 1/2 c white flour).
  • You don't have to add all the flour.
  • You know it's enough when the dough comes away from the side of the bowl.
  • It will still be quite sticky.
  • Dust your board or counter with some of the last 1/2 c flour and then scrape the dough out of the bowl.
  • Sprinkle salt over top.
  • Use the extra flour to help you handle the wet dough.
  • Using a dough scraper when the dough sticks to the surface, knead the dough for 10 to 15 minutes until it is smooth and silky (it should feel like your ear lobe when done).
  • Scrape away any dough that is on the board.
  • As you knead, add flour a very little at a time to stop it from sticking.
  • The dough will still be quite loose.
  • Put the dough in a lightly floured bowl.
  • Cover with a damp towel and let rise in a no-draught place for 1 to 1 1/2 hours.
  • When the dough has doubled, deflate the dough by pushing down on it with your fist and turn it out onto the board.
  • Divide it in two equal pieces.
  • Sprinkle or Sift a fine coating of flour on the work surface.
  • Place one ball of dough on the surface and gently pat it down to an even thickness of 1 inch.
  • Do not attempt to deflate every air bubble.
  • Using the heels and palms of your hands, flatten the dough into a crude rectangle measuring about 1 inch thick.
  • Fold the long side farthest from you a little over 2/3 of the way toward you.
  • Using the heel of your hand, gently press the folded edge to seal the dough.
  • Pick up the dough and turn it 180 degrees.
  • Fold over the other long edge of the dough about 2/3 of the way, and seal with the palm of your hand.
  • To make a compact cylinder easy to roll into a baguette shape, use both hands to fold the log in half lengthwise.
  • This time, as you fold, press your thumbs gently inside the fold to create tension on the surface of the log.
  • Using your fingertips, press the edges together to seal the dough into a taut cylinder.
  • This will produce a visible seam running the length of the dough.
  • To roll the dough into a baguette shape, place both hands on the center of the log with your fingers spread apart.
  • Using light uniform pressure, gently roll the dough back and forth into a long snake.
  • Taking care not to stretch the dough, move your hands from the center of the dough to the ends as the loaf begins to lengthen to about 14- 16 inches.
  • If the dough resists rolling, let it rest for 5 minutes before continuing.
  • Put the baguette seam side down on a baking pan that has cornmeal (or parchment) sprinkled on the bottom of the pan.
  • Optional: Wet your hands well and rub the dough.
  • Sprinkle sesame seeds over each baguette.
  • Repeat forming process with the other piece of dough.
  • Cover sheetpan with plastic wrap then a damp towel and let rise again to almost double (about 45 minutes).
  • Thirty minutes before you are going to bake, turn oven to 500F and Put water into a broiling pan and place it on the bottom rack of the oven.
  • Slash the top of the baguettes with a very sharp knife or razor blade horizontally across the loaf at a slight angle- make cuts at 2-3- inch intervals.
  • Spray the baguettes liberally with water.
  • Put bread in oven and immediately turn the oven down to 450F.
  • Bake the bread on the second lowest rack for 30 minutes or until it is hollow sounding on the bottom.
  • The bread will be done when the internal temperature reaches 200 degrees.
  • Turn off the oven.
  • leave the finished bread in the oven and leave with the door ajar for 5 or 10 minutes.
  • Remove to cool on cooling racks.
  • Wait until the bread is cool before cutting it.

EVERYDAY FRENCH BREAKFAST- BAGUETTE AND JAM WITH CHOCOLATE MILK



Everyday French Breakfast- Baguette and Jam With Chocolate Milk image

I lived in Paris for 4 months and in Valladolid, Spain for 6 months as a student and in both cities, the traditional everyday breakfast was this (although some adults have black coffee rather than chocolate milk!). In Spain I lived with a local family and everyone had a variation of this breakfast each day. It really hits the spot and with some fruit it is a well-balanced breakfast. This is a great way for kids to have fun learning about other parts of the world and works well with a class of schoolchildren. I haven't specified amounts for the toppings as that's all down to personal taste.

Provided by Shuzbud

Categories     Breakfast

Time 10m

Yield 4 serving(s)

Number Of Ingredients 4

1 French baguette, freshly baked that day
butter
strawberry jam
chocolate milk

Steps:

  • If possible, buy a french stick that is part-baked so you can bake it at home for that truly fresh texture.
  • Cut the french stick in half vertically, then halve each part horizontally.
  • Spread a thin layer of butter over each piece of bread, then top with strawberry jam.
  • Serve with a glass of chocolate milk, or if you want to have a really authentic breakfast, pour the chocolate milk into a bowl and dunk the bread and jam before savouring each bite!

FRENCH BAGUETTE CASSEROLE



French Baguette Casserole image

adapted from "The Complete Encyclopedia of Vegetables and Vegetarian Cooking" by "In Cuisine at home" - http://inncuisine.com/luscious-lunches/simply-delicious-recipe-french-baguette-casserole-with-egg-spinach-mushroom-onion-and-gruyere/ - "cook" time includes resting time in the fridge

Provided by ellie3763

Categories     Breakfast

Time 2h30m

Yield 6 serving(s)

Number Of Ingredients 11

12 ounces fresh spinach, rinsed well
2 loaves French baguettes
1/4 cup olive oil, plus more for sauteing
1 red onion, sliced thinly
8 ounces sliced mushrooms
1 1/2 teaspoons ground cumin
4 ounces gruyere cheese, grated
6 eggs
2 cups milk
salt & fresh ground pepper, to taste
grated nutmeg (optional)

Steps:

  • In a medium stockpot, bring 1 & 1/2 cups water to a boil. Add spinach, cooking 2 minutes. Drain in colander; press out any remaining water by placing spinach in a cotton, kitchen towel and squeezing out moisture. Chop roughly and set aside.
  • On an angle, cut French baguette bread into 1/2″ thick slices. Using a basting (or pastry) brush, lightly oil both sides of each slice with olive oil. Spray your favorite casserole dish (13×9x2″ or 11×9x3″) with non-stick cooking spray, and line the bottom of dish (and sides if necessary) with the prepared bread, slightly layering and overlapping the slices.
  • Over medium heat, warm a few tablespoons of olive oil in a large skillet. Add the onion and saute until fragrant, about 40 seconds. Add sliced mushrooms and cook 5 minutes more, stirring frequently. Add ground cumin and spinach, stirring to combine.
  • Layer cooked onion/mushroom/spinach mixture over the bread, spreading evenly. Layer shredded Gruyere over the vegetables, spreading evenly. In a medium-sized bowl, whisk eggs and milk with salt and pepper to taste. Gently and evenly, pour egg mixture over the layered bread and vegetables in casserole dish. Cover and place in refrigerator for at least 1 hour to let the custard mixture absorb into the bread.
  • After 1 hour, preheat oven to 375 degrees F and remove casserole from refrigerator. Uncover and bake for approximately 40-45 minutes, or until cheese begins to turn golden brown and just crispy. Knife inserted near center should come out moist, but relatively clean.
  • Remove from oven, allow casserole to cool slightly, then cut into portions for serving. If desired, garnish individual portions with a pinch of ground nutmeg. Serve warm with green salad or fresh fruit.

Nutrition Facts : Calories 783.1, Fat 28.7, SaturatedFat 9.4, Cholesterol 243.7, Sodium 1265.6, Carbohydrate 98.4, Fiber 7.2, Sugar 2.5, Protein 32.8

BAKED BAGUETTE FRENCH TOAST RECIPE - (4.6/5)



Baked Baguette French Toast Recipe - (4.6/5) image

Number Of Ingredients 16

ideas for toppings:
1 baguette, a bit stale
3 tablespoons butter
3 eggs
2 cups whole milk
2 teaspoons vanilla extract
2 tablespoons orange juice
1 teaspoon orange zest
pinch of kosher salt
3 tablespoons turbinado sugar
powdered sugar for the top
warm maple syrup
warm maple syrup mixed with warm honey
blackberry sauce
Nutella
jam

Steps:

  • You can soak this overnight but the texture will be more like a soufflé. If you do it 30 minutes before baking, it's a bit crunchier. But both techniques work well. You want the baguette to be stale but not as hard a a rock. You could save scraps in the freezer for a few weeks until you have enough for this dish. Preheat oven to 375°F. Trim 1/2 inch off of each end of the baguette and feed scraps to the dog. Slice baguette in half. Cut into serving-size pieces (4-5" long). Place bread cut-side up in an ovenproof dish and butter the top of each piece. Don't overlap the pieces. In a medium-sized bowl, whisk the eggs. Add milk, vanilla extract, orange juice/zest, and salt. Whisk until foamy. Pour over bread. Flip the pieces around every 10 minutes or so to make sure both sides are soaking up the liquid . Leave in the liquid for about 30 minutes total. You want the bread to be wet but not soggy and falling apart. When you bake it, the bread should be resting in a small pool of the liquid but not drowning in it. You might need to pour off a few tablespoons of the liquid if the bread doesn't soak most of it up. Make sure all pieces are cut-side up. Sprinkle turbinado sugar all over the top. Bake until the bread is puffed up and golden (30-40 minutes). You might need to throw it under the broiler for optimum crispy crunchy caramelized beauty. Sprinkle with powdered sugar and eat right away (but it does reheat nicely). Serve with optional toppings listed above.

TRADITIONAL ARTISAN STYLE BAGUETTE - RUSTIC FRENCH BREAD



Traditional Artisan Style Baguette - Rustic French Bread image

A traditional country-style French bread, made the old-fashioned way (although you can use the bread-machine if you wish). The result is a lovely full-flavored loaf with a wonderful crust. Best eaten the same day. Makes 2 baguettes.

Provided by @MakeItYours

Number Of Ingredients 5

1 (1/4 ounce) packet active dry yeast
1 tablespoon organic honey
1 1/2 cups warm water
2 teaspoons natural sea salt
4 -4 1/2 cups unbleached all-purpose flour

Steps:

  • Place the yeast, honey and warm water in a large bowl and let stand until foamy, about 5 minutes.
  • In a separate bowl, whisk together the salt and the flour. Use a wooden spoon to stir 2 cups of the flour mixture into the yeast mixture; stir in the remaining flour mixture (dough will be stiff).
  • Turn out onto a lightly floured work surface. Knead with floured hands until dough is smooth and elastic, about 5-7 minutes. Add a little flour, 1 tablespoon at a time as necessary, to prevent dough from sticking.
  • Place in an oiled bowl, turning once to coat. Cover with plastic wrap (or a clean kitchen towel) and leave to rise until doubled in bulk, about 1 1/2 hours.
  • Preheat oven to 400F degrees.
  • Gently punch dough down to deflate it and shape into two oblong baguettes. Dust tops lightly with flour and place on a lightly greased baking sheet; let rise uncovered for 30 minutes.
  • Use a serrated knife to cut 3-5 small diagonal slits across the tops of the baguettes, and lightly sprinkle with cool water.
  • Bake in the middle of oven for 25-30 minutes, until golden. Transfer to a rack to cool.
  • Best eaten the same day.

WHITE WHOLE WHEAT FRENCH BAGUETTE | LEMONS AND BASIL



White Whole Wheat French Baguette | Lemons and Basil image

This White Whole Wheat French Baguette has five ingredients and is so easy to make! Time to ditch those additives and preservatives!

Provided by @MakeItYours

Number Of Ingredients 5

1 1/2 cups warm water
1 1/2 tbsp rapid rise yeast
2 tsp raw organic honey
3 1/4 cups white whole wheat flour
1 1/2 tsp sea salt

Steps:

  • Add warm water, yeast, and honey to medium bowl. Whisk together until honey and yeast have fully dissolved, then let sit for 5 minutes or until foam forms on top.
  • Combine white whole wheat flour with sea salt in a large mixing bowl. Gradually add in the yeast mixture, stirring to combine. Mix until dough becomes a fairly smooth ball, then knead for five minutes. I did this by hand on a floured surface, but you can also use an electric mixer {Kitchen Aid} with dough hook.
  • Cut the dough into two equal halves, then shape into baguettes. I love the rustic look of shaping them by hand, but for a smooth professional look, you can roll them into a rectangle using a rolling pin, then roll up lengthwise and pinch off the edges to seal.
  • Place each baguette onto greased baking sheet {seem down if you rolled out}, cover lightly with plastic wrap or clean towel and set aside to rise for 30-40 minutes.
  • Preheat oven to 450 degrees. For an authentic look, use a serrated knife to gently make slash down the length of each baguette or diagonal lines across the top as shown in pictures above.
  • To keep the bread moist, add water to a SEPARATE baking sheet and place on bottom rack in oven, then bake baguette loaves for 15 minutes on center rack. For that golden/crispy outer edge, brush each baguette with melted butter halfway through baking process.

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