French baguettes

French baguettes


1447 people made this

About this recipe: This is a heavenly alternative to any shop-bought French stick. Perfect eaten fresh from oven or used to make sandwiches or garlic bread.

Judy Taubert

Serves: 12 

  • 225ml (8 fl oz) water
  • 350g (12 oz) bread flour
  • 1 tablespoon caster sugar
  • 1 teaspoon salt
  • 1 1/2 teaspoons quick yeast
  • 1 egg yolk
  • 1 tablespoon water

Prep:1hr30min  ›  Cook:25min  ›  Ready in:1hr55min 

  1. Place water, flour, sugar, salt and yeast into bread machine loaf pan in the order recommended by manufacturer. Select Dough cycle, and press Start.
  2. When the cycle has completed, place dough in a greased bowl, turning to coat all sides. Cover, and let rise in a warm place for about 30 minutes, or until doubled in bulk. Dough is ready if indentation remains when touched.
  3. Punch down dough. On a lightly floured surface, roll into a 40x30cm rectangle. Cut dough in half, creating two 20x30cm rectangles. Roll up each half of dough tightly, beginning at shorter side, pounding out any air bubbles as you go. Roll gently back and forth to taper end. Place 8cm apart on a greased baking tray. Make deep diagonal slashes across loaves every 4cm, or make one lengthwise slash on each loaf. Cover, and let rise in a warm place for 30 to 40 minutes, or until doubled in bulk.
  4. Preheat oven to 190 C / Gas mark 5. Mix egg yolk with 1 tablespoon water; brush over tops of loaves.
  5. Bake for 20 to 25 minutes in the preheated oven, or until golden brown.

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Reviews (24)


Something else. OUTSTANDING! You definitely DO NOT need a bread machine for these.Simply combine the water, yeast and sugar and allow to proof. Then add the salt, then flour and knead until no longer sticky. Place in an oiled bowl and allow to rise according to recipe instructions. I rolled my dough out like others and made 2 baguettes. I really think I'll make 3 baguettes next time because I use mine for sandwiches and they were a little too big. It's GREAT!!! The bread is slightly crusty on the outside, moist and soft on the inside....a far cry from those chewy shop-bought baguettes. Oh, and they freeze well, too. Thanks so much for sharing this one! - 14 Jul 2008


just made 2 baguettes, they came out great and Deliciuos, but i would like to know how to make them crispy - 20 Mar 2011


Something else. This is an excellent recipe for baguettes. I use my KitchenAid and follow standard bread making procedures. TIPS/TRICKS for bread I've learned over the years: Do NOT add the salt with the flour. Combine the flour with the yeast mixture and knead for 5-7 min (in mixer). Remove dough hook, cover work bowl and let sit 15 minutes. THEN, sprinkle salt evenly over the dough and knead again until the salt is well incorporated. Set aside in warm place until doubled in size... proceed with shaping dough as desired. For those who prefer a more crunchy crust, use only egg white for brushing the loaf - and place a small tin of water onto the bottom of the oven - immediately place the loaf in the oven and bake as directed... the water will create steam and gives the bread a crispier crust. When I prefer a soft crust, I whisk a whole egg. For bread sticks omit brushing the dough with egg. Delicious! - 14 Jul 2008

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