French Baguettes

 

So I made these the other day for the first time and HOLY COW!!  They were SO good!  I ate a whole loaf by myself and then I made another batch because everyone else wanted some more too.  I also couldn't believe how easy it was!  I hope you enjoy it as much as I did!

Ingredients
1 cup water
2 1/2 cups bread flour
1 tablespoon white sugar
1 teaspoon salt
1 1/2 teaspoons SAF instant yeast
1 egg yolk
1 tablespoon water

Notes / Directions
Combine water, flour, sugar, and yeast and kneed for 5-7 min (in mixer).  (If using different yeast, proof yeast first.) 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 (85°F) until doubled in size.

Punch down dough. On a lightly floured surface, roll into a 16x12 inch rectangle. Cut dough in half, creating two 8x12 inch rectangles. Roll up each half of dough tightly, beginning at 12 inch side, pounding out any air bubbles as you go. Roll gently back and forth to taper end. Place 3 inches apart on a greased cookie sheet. Make deep diagonal slashes across loaves every 2 inches, 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.

Preheat oven to 375 degrees F (190 degrees C). Mix egg yolk with 1 tablespoon water; brush over tops of loaves.

***For those who prefer a more crunchy crust, use only egg white for brushing the loaf - and throw 1/4 cup of water onto the bottom of the oven (avoid heating element if you have an electric 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 (not just the yolk). For bread sticks omit brushing the dough with egg.

Bake for 20 to 25 minutes in the preheated oven, or until golden brown.