French Bread (Baguette)

Light, fluffy bread with a crispy crust

6 - 8 Servings

Preparation: 3 hours Cooking: 30 minutes Total Time: 3 hours and 30 minutes

  • Yeast 1 tsp
  • Bread Flour 240 g
  • Salt 1 tsp
  • Butter 5 g
  • Sugar 1 tsp
  • Egg 1
  • Water 140 ml
  • Glaze
  • Egg 1
1
Put the yeast into the yeast dispenser and add the rest of the ingredients into the bread pan in the order listed. Select the BREAD DOUGH MENU No. 9.
2
Remove the dough from the bread pan, place into a greased bowl and let it rest for 20 to 30 minutes.
3
Knead the dough on a lightly-floured surface until elastic and springs back when touched. Divide into 2 pieces, shape each piece into a flat rectangle, roll up tightly, seal well and taper ends.
4
Place the loaves on a greased baking tray. Using a sharp knife, make 3 or 4 diagonal cuts about 1/2 cm deep across the top of the loaves. Cover them and leave to rise in a warm place at 30 to 35 degrees celsius for 40 to 50 minutes until almost doubled in size.
5
Glaze with beaten egg white. Bake in a preheated oven at 200 degrees celsius for 20 to 30 minutes or until golden brown.

Top-Tip

You may shape the French bread into small pieces and freeze, before you leave it to rise.

Products used in recipe

Breadmaker
SD-2501WST