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.
Servings: 2 baguettes
Calories: 833kcal
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