French Baguettes Tasty Recipes

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French Baguettes

"Great eaten fresh from oven. Used to make sub sandwiches, and so on."

Ingredients :

1 cup water
2 half of cups bread flour
1 tablespoon white sugar
1 teaspoon salt
1 half of teaspoons bread device yeast
1 egg yolk
1 tablespoon water

Instructions :

Prep : 15M	Cook : 12M	Ready in : 1H50M

Place 1 cup water, bread flour, sugar, salt and yeast into bread device pan within the order encouraged through manufacturer. Select Dough cycle, and press Start.
When the cycle has finished, area dough in a greased bowl, turning to coat all sides. Cover, and allow upward push in a warm place for approximately half-hour, or till doubled in bulk. Dough is prepared if indentation remains while touched.
Punch down dough. On a lightly floured floor, roll right into a 16x12 inch rectangle. Cut dough in half, creating 8x12 inch rectangles. Roll up each 1/2 of dough tightly, starting at 12 inch aspect, pounding out any air bubbles as you cross. Roll lightly backward and forward to taper stop. Place three inches apart on a greased cookie sheet. Make deep diagonal slashes throughout loaves every 2 inches, or make one lengthwise reduce on each loaf. Cover, and let rise in a heat region for 30 to 40 minutes, or till doubled in bulk.
Preheat oven to 375 ranges F (a hundred ninety levels C). Mix egg yolk with 1 tablespoon water; brush over tops of loaves.
Bake for 20 to twenty-five minutes in the preheated oven, or until golden brown.

Notes :

For hints, see our article on Forming and Baking Baguettes.
Reynolds® Aluminum foil may be used to preserve food moist, prepare dinner it calmly, and make easy-up simpler.

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