Bread Machine Baguettes

Making classic French Baguettes with your bread machine is a cinch.

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Bread is so easy to make if you are around the house anyway.  I have to admit -I say that because I ALWAYS let my bread machine do the kneading on the dough cycle.

Chef's Tips

• This recipe will make you 2 medium-sized baguettes. 
• I make them a little bit wider than the classic long, thin breads that are traditional.  The skinny ones are fine for hors d'oeuvres, etc., but if you want a sandwich, you have to make it lengthwise.  You can choose the width and length you like.

• This recipe has an optional step of heating a skillet on the lower rack of the oven.  You add hot water to the skillet when you are putting the bread in to bake.  The steam makes for a nice 'crusty' crust.  You can omit this if you like, but you will have a softer, whiter baguette (less traditional).
• A note of caution... when you pour the hot water into the pre-heated skillet, it will create a cloud of steam and some sizzling droplets.  Keep your face as far away as possible and get your hands out of the oven as quickly as you can.
• You will get a lovely golden brown loaf after about 25 minutes.
• Homemade bread has no preservatives, so plan it is best the day it's made. I suggest you freeze any bread you will not consume on Day 1 or 2.

Related Recipes

Bread Machine French Baguettes

Adding a pan of hot water to your oven yields a crisp crust and soft interior for these baguette-stye loaves.

Author: Carolyn Hetke

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5 from 2 votes

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Course: Bread

Cuisine: French

Prep Time: 5 minutes mins

Cook Time: 25 minutes mins

Total Time: 2 hours hrs 30 minutes mins

Servings: 2 baguettes

Ingredients

• ▢ 1 cup water
• ▢ 2 Tbsps vegetable oil
• ▢ 1 tablespoon sugar
• ▢ 1 teaspoon salt
• ▢ 3 cups all purpose flour
• ▢ 1 ½ tsps active dry yeast

Instructions

• Mix water and oil together in a separate cup.
• Mix flour, sugar, and salt together.
• Add ingredients to bread machine in order recommended by your manufacturer. Mine is liquid, dry and yeast on top.
• Set machine to dough cycle.
• When dough cycle is done remove dough to a lightly floured surface. Divide dough in half. Shape dough into 2 long logs about 3 inches wide. Prepare a baking sheet with parchment paper. Transfer dough logs to the baking sheet, cover and let rest another 60 minutes.
• Preheat your oven to 450 degrees. Position a cast iron skillet on the lower rack of the oven and allow it to heat up while the oven comes to temperature.
• Microwave 1 ½ cups of water to boiling point. Slash the logs diagonally about 5 times. When you place the baking sheet in the oven pour the water into the hot skillet. Close the door quickly to contain the steam.
• Bake baguettes 24-28 minutes until they are golden brown and sound a bit hollow when tapped.
• Allow baguettes to cool completely before cutting.

Notes

1:  Homemade bread does not contain any preservatives, so seal tightly when the bread has cooled.  Freeze any bread you don't expect to use within 24 hours.

2. Nutrition is for 2 loaves.

Nutrition

Calories: 833kcal | Carbohydrates: 150g | Protein: 20g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Sodium: 1174mg | Potassium: 223mg | Fiber: 6g | Sugar: 6g | Vitamin C: 0.01mg | Calcium: 33mg | Iron: 9mg

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