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Kittencals French Bread/Baguette

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Ingredients

Adjust Servings:
2 cups warm water, divided (110 degrees f)
1 tablespoon active dry yeast
1/2 teaspoon active dry yeast (or use two .25-ounce packages yeast)
1 teaspoon sugar
5 1/2 - 6 1/2 cups bread flour (more if needed)
3 teaspoons salt
3 teaspoons sugar
5 tablespoons vegetable oil (or use canola oil, do not substitute butter or shortening for the oil it will affect the texture)

Nutritional information

1607.1
Calories
341 g
Calories From Fat
37.9 g
Total Fat
5 g
Saturated Fat
0 mg
Cholesterol
3505.9 mg
Sodium
273.6 g
Carbs
11.2 g
Dietary Fiber
9.3 g
Sugars
38.3 g
Protein
1279g
Serving Size

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Kittencals French Bread/Baguette

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    Cuisine:

    This recipe did not turn out to be a french baguette dough. The dough was dry--baguette dough should be wetter than your average dough. I've seen other recipes that don't require kneading. Instead, the wet dough should have multiple resting periods of about 45 min each, folding the dough a few times in between the resting times. That is what gives the baguette its good flavor. This recipe turned out more like a common white bread loaf that has a very close texture and bland flavor. I baked it at 400 F for 20 minutes with steam added to try to get a nice crust. Since it was so dense and dry, there wasn't much of a crust. The result was just a plain, dense, chewy mess. Also, sesame seeds don't go on french baguettes. Refer to this website for basic baguette info: https://www.bbcgoodfood.com/howto/guide/how-buy-bread-french-way

    • 140 min
    • Serves 3
    • Easy

    Ingredients

    Directions

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    Kittencal’s French Bread/Baguette (Kitchen Aid Mixer Stand Mixer, This recipe will make two loaves of the *best* French bread you will ever have, I have been making this for years with perfect results every time, sometimes it is not the ingredients used but the method used that will make for perfect results, this is my way to a create the perfect French bread! — you will need some cornmeal for the pan and an egg white for brushing on the top of the loaves, also about 1 tablespoon of sesame seeds — make certain to have the two separated cups of water at the right temperature or your bread will not turn out properly, two 25-ounce packages of yeast will be fine for this recipe — NOTE use 1 tablespoon plus 1/2 teaspoon of active dry yeast OR 2 small packages/envelopes of active dry yeast, This recipe did not turn out to be a french baguette dough The dough was dry–baguette dough should be wetter than your average dough I’ve seen other recipes that don’t require kneading Instead, the wet dough should have multiple resting periods of about 45 min each, folding the dough a few times in between the resting times That is what gives the baguette its good flavor This recipe turned out more like a common white bread loaf that has a very close texture and bland flavor I baked it at 400 F for 20 minutes with steam added to try to get a nice crust Since it was so dense and dry, there wasn’t much of a crust The result was just a plain, dense, chewy mess Also, sesame seeds don’t go on french baguettes Refer to this website for basic baguette info: bbcgoodfood com/howto/guide/how-buy-bread-french-way, GREAT Recipe but perhaps you should Correct the amount of Yeast to Total 4 1/2 tsp (the correct amount for 2 Packages of the Dry Yeast @ 2 1/4 tsp each), rather than the 1 Tbsp and 1/2 tsp (3 1/2 tsp) shown? I saw the error right away & corrected it but a novice to baking might not; it can really deflate one’s confidence to have a recipe, correctly followed, not present well but not knowing it is the fault of a misprint Anyway, this Bread has a Great Taste & Texture Thank You


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    Steps

    1
    Done

    Attach the Dough Hook to Heavy Duty Stand Mixer.

    2
    Done

    in a Small Cup or Bowl Mix 1 Teaspoon Sugar Into 1 Cup Warm Water Until Combined.

    3
    Done

    Stir in 1 Tablespoon Plus 1/2 Teaspoon Active Dry Yeast and Mix Gently.

    4
    Done

    Cover the Cup and Allow to Proof Until Foamy (about 8 Minutes, If the Yeast Does not Foam Discard and Make Again).

    5
    Done

    Place 5-1/2 Cups Flour in the Stainless Steel Mixing Bowl Along With the Salt, Sugar and 5 Tablespoons Oil.

    6
    Done

    After the Yeast Has Proofed Add to the Bowl Along With Remaining 1 Cup Warm Water.

    7
    Done

    Start Kneading Process Adding in More Flour a Tablespoon at a Time as Needed to Create a Soft Smooth Semi-Sticky Dough (kneading Should Take About 8 Minutes).

    8
    Done

    Place the Dough Onto a Lightly Floured Surface; Cover With a Clean Tea Towel and Let Rest For 3 Minutes (this Is Important, Allow to Sit For 3 Minutes).

    9
    Done

    Oil a Large Deep Bowl.

    10
    Done

    Gather Up the Dough and Gently Knead Into a Ball (the Dough Will Come Together Easily After Resting).

    11
    Done

    Place the Dough Into the Bowl, Then Cover With Plastic Wrap and Allow to Rise For About 1 Hour or Until Doubled.

    12
    Done

    Punch Down the Dough and Remove to a Lightly Floured Surface.

    13
    Done

    Divide the Dough Evenly in Half.

    14
    Done

    Cover Both Pieces of Dough and Allow to Rest For 5 Minutes (this Will Make Shaping the Dough Easier).

    15
    Done

    Roll Each Dough Into About a 9 X 12-Inch Rectangle, Then Roll Up Jelly-Roll Fashion Starting at Long Edge.

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    Ophelia Mcclure

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