I've been looking for a baguette recipe for a while. La Farm in Chapel Hill, NC has the best white chocolate baguettes... this recipe hit it out of the park. I'm not a baker by any stretch of the imagination.. but this was so quick and easy compared to other recipes I've looked at. I did use AP flour and it turned out GREAT!! I only changed one other thing... I added white chocolate chips... OMG.. out of this world good! Going to add dried cranberries to the next batch along with the WCChips. Thinking this will make awesome Christmas gifts. Thank you sooooooooo much for sharing!!
I've done his one several times now and it always works perfectly.
I cook it in a combo steam oven and they taste as good as the real thing in Paris. Love em!!!!
Hi!I didn't try this out yet, but sounds lovely! I found this recipe via some cookinglight.com article explaining all the basics a beginner needs to know about baking bread. Awesome site, awesome recipes! I've been baking bread occasionally over the years and managed to get "okay" results by figuring stuff out by myself, but that article gave me lots of new insights! And this recipe sounds way more better than the baguette recipe I've used before. As a quite noob bread baker, I have lots of stupid questions to ask...I'm not from US (and not a native nor a fluent English speaker either, sorry!) and corn isn't very widely used here.Does cornmeal mean corn flour, that flour you make tortillas of? Or is it something more like rolled oatmeal but made of corn, like much coarser than the flour...? I think there's also some kind of dry corn thing sold at the shops going by the name of "polenta", I'm just not sure what that is. I know the difference between corn starch like Maizena and corn flour at least, so no need to worry about that :)Does it matter what kind of corn you use anyway? Or does it even have to be corn, would rolled oats, wheat flour or something similar do the trick? I have corn flour in my cupboard already, though.And most importantly: what is exactly the point of putting the corn meal under the loafs? And why the parchment paper is missing? What is the effect behind these details in the instructions or is there any notable effect at all? Would there be a difference if you used parchment paper and no corn meal at all? Or parchment paper and corn meal together?I live on rent, and in this country, the oven with compatible metal baking sheets is 99% of the time part of the deal if you rent an apartment. I really don't want to accidentally ruin those sheets - I have respect for my landlord & his property. Cleaning those baking sheets is pain in the butt as (according to the official rules) you're not supposed to soak them in water, you can't use any even near-strong chemical cleaner and you definitely can't use anything abrasive for cleaning them...So I avoid causing any kind of mess to the "rented" two baking sheets and a wire rack that aren't mine: I always use a parchment paper for the baking sheets and make all the possibly-messier baking with other pans/dishes. Oven sizes vary a lot so if I bought a baking sheet that would fit into the current oven, it could be totally useless in all my future apartments. And I actually have never even seen 'normal' baking sheets sold anywhere.I do own two rectangular glass casserole dishes(high and low sided), a round glass pie dish, very narrow high-sided metal loaf tin and a round non-stick springform pan. Too bad none of these are big enough for baking two baguettes at once. Glass casserole dishes could maybe be used to bake one baguette at a time. The oven is too narrow for two of my dishes/pans to fit there at the same time, and it's not a fan-assisted oven anyway. Of course I could always bake them one at the time with some of those pans/dishes, but....does the material or the shape of the pan matter? If there really is some effect worth trying out with the no-parchment-paper-but-cornmeal-instead thing, would it work in a casserole dish made of glass?I also usually put some ice-cold water in the oven during the baking when opting out for a crustier bread - of course in a oven-safe mug. I've heard that some people use ice cubes for the same effect. Could I do that with this baguette recipe or would it be waste of time - or even ruin the baguettes for some reason?Thanks in advance and sorry if "reviews" like this are not allowed, I'm new! I will write a review and change the starts after trying it out :)
I've never made yeast bread before and this turned out great! (See my pic attached above) Curious to see how it holds up tomorrow.
This is the best recipe baguette that I've come across. I put all of the ingredients into the bread machine according to bread machine directions and put it on the dough setting. I add a little extra yeast, let it have a good long rise then brush with an egg wash. Bake as directed. Its awesome!! I've varied it up a little, added chunks of cheddar and pepperoni, done it with roasted garlic. It's beautiful every time. So glad I stumbled upon it.
I was skeptical about this recipe but was pleasantly surprised. The bread was absolutely perfect right out of the oven, but also stayed soft until the next day...unlike other baguettes that dry out over night. They freeze well and come back to life in the toaster oven. Definitely worth it!
My first try at homemade bread, simple and delicious! I will be using this again!
Quick and easy with simple ingredients. I love making this and planning to use it for paninis.
This recipe is so easy to make, and comes out great - wonderful tasting and with a crust that is not overly crunchy. The baguettes are skinny, and so it takes two loaves to make a good size portion for a meal.
This is a very good and quick bread recipe for a baguette. The bread turns out nicely and you can freeze the other loaf for later if you want. This is a keeper!
This was my first time ever making bread and it was sheer perfection. So delicious and worth the effort to make it. Looking forward to baking the next loaf. Dough freezes well and bakes great after thawing. Yummy!
There's nothing quite like fresh-out-of-the-oven homemade bread, and this baguette is no exception. I subbed in 1 cup of whole wheat flour for 1 cup of the bread flour, and the loaves turned out wonderfully light and doughy with a crisp, golden brown crust.
This was my first attempt at making bread from scratch and the baguettes came out perfect! They were on the small side, but perfect for my husband and I. We wrapped the second one in plastic and reheated in the oven the next day and it was great.