My New Love Affair

Over the years, bread and I have grown close together.  So close that i decided to invest in a bread machine.  I haven’t stopped baking bread in this wonderful contraption since.  My fresh baked baguette came out wonderfully in this machine.   Prior to this, my bread was never good enough to eat and my standards for bread are pretty high haha.  The dough would never rise correctly, bread would taste and smell “doughy” no matter how many different recipes i would try.  So I applause those of you that still bake bread by hand.  The baguette was so good that i could literally eat it all in once sitting.  However not good for the waistline though haha.  You see bread is one those “dangerous friends” that your mother warned you about.  Bread is the friend that is oh so fun and tasty to be around..but in moderation.  But once you spend too much time with “that friend” you will notice your decision making skills and will power goes out the window.  Bread loves to encourage you to make bad decisions like to eat more and more..and more and yet you can never say no.  And since you have already had more than your limit for the more wont hurt.  But once you say no, you will feel bad for turning down this friend that you will come up with reasons and and excuses to spend more time with this friend.  Soon you will spend too much time with your friend, maybe a week and suddenly your pants are a little too tight.  Maybe its not a bad idea to listen to your mother after all.

French Baguette

1 C lukewarm water
1 1/2 tsp butter
1 1/2 tsp sugar
1 1/2 tsp salt
3 C bread flour
1 tsp bread machine yeast, dry active yeast, instant yeast
Glaze: 1 egg white + 1 tsp water whisked together well.

Place all ingredients in bread machine pan in order listed.  Start the dough cycle.  I used the French/Italian bread cycle on my breadmaker.  After about 5-10 minutes, lift the lid and check on the dough.  It is absolutely ok to open the lid during mixing and kneading.  Add more flour 1 tbsp at a time until dough turns into a ball that sticks to the sides, then pulls away.  Or if the dough is too dry, then add more water until the dough sticks to the sides, then pulls away.

When the dough cycle is complete, turn dough out onto lightly floured board.  Roll into oval shape slightly longer than you want your final loaf to be.  Starting from long side, roll into a cylinder shape. Pinch the seams together.  Turn over so the seam is hidden.  Cover with plastic wrap or tea towel and allow to rise in a warm place.  I always use my oven and turn on the oven light, it keeps the oven warm.

Preheat the oven to 425 degrees.  Make glaze and brush over loaf.  Using a sharp knife or a razor blade, cut diagonal slashes about 2 inches apart and 1/2 inch deep across the top of loaf.

Prepare a hot water bath and place it on the rack below the baguette.  The steam gives the crust a crispier crust.  Bake the loaf for 20 minutes.  Bake for another 5-10 minutes if you want it more golden.  Remove from rack and eat immediately.

17 Responses to My New Love Affair

  • Maureen says:

    How much yeast is required for the recipe?

  • Madonna says:

    No yeast? What makes it rise?

  • Madonna says:

    I forgot to ask are you proofing and baking on that pan the bread is sitting on? This looks delish.

  • katie says:

    no yeast?

  • The Writer says:

    Opps sorry I guest i left out the most important part, i was too busy eating the bread and typing at the same time;) Thank you for pointing that out, i updated it in the post.

    1tsp yeast

    Madonna- yes i proofed and baked the baguette in the french bread pan. It was delish!

    • Madonna says:

      Sorry, a couple more questions. Did you make 3 loaves from this recipe? Is butter cold or melted, or room temp?

      • The Writer says:

        Yes, I made 3 loaves, but that also depends on how fat/long/short you want your loaf to be. The recipe that comes with the bread maker didnt specify, but I always leave the butter to room temperature. If you are doing this by hand or with a KitchenAid mixer, I would use room temperature butter.

        • Madonna says:

          Ok, since I had so many questions for you I feel I need to report in. This is delish. I do not have your pan, but it is now on my list. I baked them on a the flat side of my cast iron griddle. I think your pan would control the baguette look. The bread machine seems to knead it better than hand kneading. The crust was crisp and the crumb was airy.

          Oh, with the three loaves I froze one, one for a tartine, and with the other I made panzanella salad. The crust held up in the salad and great for the summer.

          So thanks so much.

  • net Campbell says:

    I just made 4 loves and LOVED LOVED them. Thank you SO SO much!!!

  • Brittany says:

    This has become my go to bread recipe. I love it! I make it almost once a week now, and have been baking it for friends & family as gifts. Thanks for a great, simple recipe!

  • Mary M says:

    What is a hot water bath ??

  • Susan says:

    How long do you let the dough rise in the oven?

    • The Writer says:

      typically about 1 hour depending on how warm it is. I usually let the dough rise until it doubles the amount

  • Marrie says:

    hi, can we make it without bread machine, as I am on vacation here and did not bring it…..what about by hand?.
    seems so delicious….
    thanks for ur reply.

  • Marrie says:

    humm just wrote my comments…????

    can we make it by hand…if we don’t have the bread machine….thanks

    • The Writer says:

      Yes you can make it by hand, just combine all the ingredients and start kneading the dough until its not sticky and when it it becomes stretchy and its not sticking to the bowl then you’ll know the dough is ready to begin the rising step.

Leave a Reply

Your email address will not be published. Required fields are marked *


You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

Follow Me

About Us

As much as I love to eat, i figured why not start a food blog. This idea was still in the works until one day i decided ok enough thinking, lets start doing. So thats how this blog started. I love to eat, i think i live to eat instead of eat to live. I also love to cook for my family and I also try to travel to get some R&R at least once a year. So this blog will be a combination of my fooding, cooking and traveling. Hope you enjoy! Read more

Stuff I’m Liking…