What’s Cooking in Gail’s Kitchen? Timeless Classics: French Baguettes! Ever wonder why the daily baguette, le baguette quotidien, in France tastes so much better than in the US? For one, it is meant to be baked and eaten the same day. After that, don’t be surprised if it goes stale. No preservatives. Well, I can attest that as soon as the aromas filled the kitchen and drifted throughout the house, I had to ask myself, “Why would anyone want to wait?” The crunch of crispy crust, the melted sea salt French butter, and the hint of honey sweetness were enough to be convincing. Plus, I let the bread machine do half the work. Another bonus, the perforated French bread pan “simplifies baking baguettes worthy of a Parisian boulangerie.”* I agree.
FRENCH BAGUETTES
Ingredients:
1 cup water
2 1/2 cups bread flour
1 tablespoon sugar
1 teaspoon sea salt
1 1/2 teaspoons active dry yeast
1 egg yolk
1 tablespoon water
Instructions:
Using a bread machine, combine water, bread flour, sugar, sea salt, and yeast. Select Dough cycle and press Start. When the cycle is completed, transfer dough to a greased bowl. Coat all sides of dough with grease. Cover; Place bowl in a warm area for 30 minutes. Dough will rise to double its size. Punch down dough. Place onto a lightly floured surface. Roll out to a 12″x16″ rectangle. Cut dough in half to equal two 12″x8″ rectangles. Beginning at the 12” side, roll dough tightly, pounding out air bubbles. Roll gently back and forth to taper ends. Transfer loaves to a divided and perforated French bread pan. Make diagonal slashes across each loaf every 3 inches. Cover and let dough rise in a warm area for 40 minutes, or until doubled in size. Preheat oven to 375°. Mix egg yolk and water. Brush over tops of loaves. Bake 20-25 minutes until golden brown.
* I receive no recompense for mentioning the Williams-Sonoma Perforated French Bread Pan.
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Bread lovers unite! 🥖🍞🥐
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When I’ve visited France, I’ve enjoyed sitting outside a bakery and watching people come and go getting their daily loaf.
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Isn’t it wonderful? 💜
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There are few things more life affirming than fresh baked bread.
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So true. People love to break bread together, especially freshly baked. Mmmm. ❣️
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I agree Gail – when we traveled by car on one vacation throughout Europe we always stopped at the service plazas and bought a loaf of bread, cheese and a little wine. We had a cutting board and knife and that was the lunch we had. Nothing better than fresh bread… 🙂
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So why do people try to make us feel guilty about eating bread? Moderation, that’s the key. 🗝
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I made bread this week too, whole wheat baguettes, and one of the best things about the whole process is how it makes your house smell. Nothing better. Well, except the eating! Lovely photo!
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It does make the house smell like a bakery! 🥖🍞🥐
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Nothing better.
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Oh my gosh, i need a pan!! Gorgeous recipe and gorgeous looking baguettes!!
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Love mine. 🥖
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Home made bread; is there anything that smells better!!!! Great post today Gail.
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Thanks, Sue! 🙏🏻
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Yes! I would choose warm bread and butter over dessert!
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Right?! ❣️
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my favourite here in France..
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You are the fortunate one. 😍
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