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French Baguettes

Great eaten fresh from oven. Used to make sub sandwiches, etc.
Reviews (692)
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Rating | Posted
02/23/2011
Reviewed By: Erin
I've made this recipe so many times by now and it always turns out great. I don't have a breadmaker so I just mix in the yeast, water, and sugar until the mixture gets foamy (about 10 minutes). Then I add everything else, let it rise until it's doubled (45min-1hr), punch it down, roll it out, and roll it into baguettes. I let them rise until they've doubled again (another 45min or so). Then coat them with egg yolk and 1tbs water so that they turn golden brown in the oven, and I throw them in. I tried coating them with milk once since I've heard that works as well, but they didn't look as nice.
02/19/2011
Reviewed By: Natalie
I'm a beginner baker and this recipe made me feel like a pro! I skipped step 2 and left the dough to rise in the breadmaker. It turned out wonderful, perfectly crusty on the outside and soft on the inside. Great recipe.
02/16/2011
Reviewed By: LeeAnnetteJ
I made this tonight to go with shish-ka-bobs. Awesome is all I can say. Everyone in this house said this is beter than the other French bread recipe I have been using....and they were quite skeptical at first....but this just won them over. Made as stated except without a bread machine. I also put a pan of water in the oven as another reviewer stated and "painted" the bread with a beaten egg white. Perfect!!!
02/16/2011
Reviewed By: HappyCookie
My first attempt at Baguettes...Wonderful! Thank you for this perfect recipe.
02/11/2011
Reviewed By: Ludwig
SUPER WOW i cant believe this super dooper easy recipe gave me the most delicious french baguette like bread I have ever made. Well, this is the first time i make this, but they came out incredible. My wife took one inmediately after i took then out of the oven and devoured it... I guess this is going to be my recipe for ever... I brushed the egg yold mixed with prepared olive oil with garlic and oregano.
02/10/2011
Reviewed By: Sam
Really cannot go wrong with this recipe...unless you change it! Tried to sub out some wheat flour but it didn't do well. Suggestions?
02/07/2011
Reviewed By: BIANKAT
Not bad. It wasn't the type of baguette I was expecting though. Seemed more of a white sandwich bread consistency. I used my kitchenaid with the dough hook: proofed the yeast in water and sugar for 10 min; added in the flour and mixed for about 6 min, working my way from 'Stir' to 4 so as to not have flour flying everywhere; let this rest for 15 min; sprinkle the salt over the top and mix this in; place dough in oiled bowl and let rise for an hour; shaped dough on a silpat covered sheet and brushed with egg white only; put a small dish of water in the bottom of the oven while it came to temp; baked for about 28 min total until lovely and brown. It looked great! Just not the flavor I was hoping for.
02/07/2011
Reviewed By: clarson62
I was pleasantly surprised at how easy this was to make. I covered the bread with plastic wrap for the second rise and tucked it under he length of each loaf which helped it keep its shape. I served this with the Autumn Lentil Soup and it was heavenly!
02/04/2011
Reviewed By: Starsha
So good and so easy. I've made it exactly like the recipe, and I've also added Italian spices to the bread. I braid the bread or make it long and skinny. It is delicious!
02/04/2011
Reviewed By: Janai
Of all the breads I have baked, this one is the closest to the ones sold at the bakeries in Brazil. I have made it many times and the whole family loves it. I have also made it using the Kitchen Aid and it came out perfectly. I make several loafs, bake them until they are light brown and then freeze them. I take the amount of bread we are going to eat for breakfast out of the freezer and let it sit out overnight and then finish baking in the morning. It works great!
02/04/2011
Reviewed By: Tess
First time making baguettes...very easy recipe.
02/02/2011
Reviewed By: Cece
This bread always turns out wonderfully!! I have made it for several family parties and its gone within 15 or 20 min. and thats with a double batch. (i make each batch into one loaf.) This recipe is a keeper.
02/01/2011
Reviewed By: theidahopotato
I just made these again with double the salt and no sugar...even better! So good! I read the reviews and made the following changes: egg white instead of egg yolk mixed the salt into the dough after the flour was fully incorporated. These were very easy and way better than the grocery store baguettes. Wonderful with Slow Cooker Buffalo Chicken stuffed inside!
02/01/2011
Reviewed By: sueffun
By mistake I added the egg yolk to the mix and then had to add some more flour to get to the correct consistancy. I also added about half tsp of salt to the eggwash. The bread turned out to be fantastic, crispy crust and very soft in the middle, so that was a good mistake. I have written this down in my own special recipe cook book.
02/01/2011
Reviewed By: Sandra C
Excellent recipe. I won't have to buy from the store any more.
01/28/2011
Reviewed By: pkin
I love this bread! I make this vegan and I don't use the egg wash and it is still fantastic!!
01/28/2011
Reviewed By: pentyofyum
this is the best recipe I have come across! My whole family loves this bread. Very easy to make too. I made it the first few times with the breach machine dough cycle... and I'm curious to try it without using it.
01/28/2011
Reviewed By: Leona
Just made this exactly as written. Came out perfect. Dough was easy to handle, not sticky. Made the dough in my bread machine, then proofed it in my oven. Perfect. Home sick from work today so I made vegetarian split pea soup and this bread. Perfect! I'm hiding the bread from my kids and husband! Great recipe.
01/28/2011
Reviewed By: marenez
Simply delicious!! I made four smaller loaves, otherwise I followed the directions to a T. Thank You!
01/27/2011
Reviewed By: tsmith
Absolutely perfect. Loved everything about it. Had it as sub sandwiches. Very filling.
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