Bread Machine Baguettes
Source of Recipe
Betty Crocker Best Bread Machine Cookbook
Recipe Introduction
Whenever we have guests for dinner, I like to make a homemade bread to go along with the meal. People really seem to appreciate the specialness of it, and it's not too much of a chore on my end, because I have a bread machine. I seriously love my bread machine. I hug it a little each night before bed.
The first time I made this recipe, I bit into a piece to taste test it and practically bounced up and down with joy, because it tasted exactly like a baguette from a bakery. I'm still a bit green to this cooking and baking thing. I get a kick when I can make things at home that taste as good, if not better, than what I've been buying from professional bakers.
List of Ingredients
1 c water, at room temperature
2 3/4 c bread flour
1 tbsp sugar
1 tsp salt
1 1/2 tsp bread machine yeast
1 egg yolk
1 tbsp water Recipe
1. Add first five ingredients to your bread machine, using the order recommended by your machine's manufacturer. In most machines, that means you'll add the liquids first, then the dry ingredients, and finish with the yeast. I always like to sprinkle the bread flour evenly over the water, creating a floating barrier so that the other dry ingredients don't slip into the liquid. I also like to dig a little well in my dry ingredients to hold the yeast.
2. Run your machines Dough/Manual cycle.
3. Grease a large mixing bowl with a small amount of vegetable oil. When your machine has completed it's Dough/Manual cycle, remove dough ball with floured hands and place in mixing bowl. Turn dough over so that both sides get greased. Cover bowl and allow to rise someplace warm for about 30 minutes.
4. Punch down dough. On a lightly floured surface, roll dough into a 16 x 12 inch rectangle (this does not need to be exact). Cut rectangle in half to make two 8 x 12 rectangles. Roll up the 12 inch side of each rectangle to create your baguette shape. Pinch the seam closed and taper the ends.
5. Place your shaped loaves on a greased cookie sheet. With a paring knife, make diagonal cuts on the top of the loaves, one every 3 inches or so. Cover baguettes and allow to rise someplace warm for about 30 minutes, or until doubled.
6. Preheat oven to 375 degrees. In a small bowl, beat together egg yolk and tablespoon water. Brush egg mixture over baguettes. Bake 20 to 25 minutes until golden brown. Cool on a rack at least 12 hours, or overnight. Baguettes are ready when they've developed a nice, hard crust.
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