Post by Loupy on Dec 30, 2013 11:37:39 GMT -7
Easy French Baguettes
Author: Jessica @ www.a-kitchen-addiction.com/
Adapted from allrecipes.com
Cook time: 25 mins
Total time: 25 mins
Makes: 2 baguettes
Ingredients
2½ C all-purpose flour
1 tbsp sugar
1½ tsp instant dry yeast
1 C warm water
1 tsp salt
1 egg white
½ tbsp water
Instructions
In the bowl of a stand mixer, combine flour, sugar, and yeast.
Add water and knead with a dough hook for 5-7 minutes until dough is smooth.
Cover bowl with towel and allow dough to rest for 15 minutes.
Sprinkle dough evenly with salt and knead with dough hook until salt is well incorporated.
Cover with towel and set in a warm place until dough is doubled in size, about 30 minutes.
Turn dough out onto a lightly floured surface.
Roll dough out into a 16×12 inch rectangle.
Cut dough in half to create two 8×12 inch rectangles.
Starting with the 12 inch side, roll each rectangle up tightly.
Flatten out air bubbles as you go and taper off the ends.
Place dough on a lined or lightly sprayed with non-stick cooking spray.
Make diagonal slashed across the tops of the loaves.
Cover and allow to rise in a warm place for 40 minutes, or until doubled in size.
Preheat oven to 375. Mix together egg white and water in a small bowl.
Brush over the tops of loaves.
Bake for 20-25 minutes or until golden brown.
Allow to cool for 10 minutes before serving.
Author: Jessica @ www.a-kitchen-addiction.com/
Adapted from allrecipes.com
Cook time: 25 mins
Total time: 25 mins
Makes: 2 baguettes
Ingredients
2½ C all-purpose flour
1 tbsp sugar
1½ tsp instant dry yeast
1 C warm water
1 tsp salt
1 egg white
½ tbsp water
Instructions
In the bowl of a stand mixer, combine flour, sugar, and yeast.
Add water and knead with a dough hook for 5-7 minutes until dough is smooth.
Cover bowl with towel and allow dough to rest for 15 minutes.
Sprinkle dough evenly with salt and knead with dough hook until salt is well incorporated.
Cover with towel and set in a warm place until dough is doubled in size, about 30 minutes.
Turn dough out onto a lightly floured surface.
Roll dough out into a 16×12 inch rectangle.
Cut dough in half to create two 8×12 inch rectangles.
Starting with the 12 inch side, roll each rectangle up tightly.
Flatten out air bubbles as you go and taper off the ends.
Place dough on a lined or lightly sprayed with non-stick cooking spray.
Make diagonal slashed across the tops of the loaves.
Cover and allow to rise in a warm place for 40 minutes, or until doubled in size.
Preheat oven to 375. Mix together egg white and water in a small bowl.
Brush over the tops of loaves.
Bake for 20-25 minutes or until golden brown.
Allow to cool for 10 minutes before serving.
