Here Is A Delicious French Baguette Recipe

French baguette is a French bread which is one of the most popular breads of France. Baguette is a hollow cylindrical loaf of bread with three or four leaf-like structures on it. Although the preparation process of a baguette is quite extensive and time consuming, it is definitely worth the wait and efforts. French baguette is very versatile bread, as it can be eaten with many other foods.

Sometimes this bread is also used in soups like French onion soup. So, just follow the recipe to prepare your own French baguette at your home and stun your guests with your culinary skills.

Ingredients:

• 1 3/4 cups warm water
• 1 teaspoon active dry yeast
• 4 1/2 cups bread flour
• 1 teaspoon salt
• Vegetable oil for greasing the bowl

Directions:

1. In the bowl of a stand mixer fitted with a dough hook, stir together the water and yeast. Allow to sit for a couple minutes, until the yeast is fully dissolved. Add the flour and salt and mix on low until the dough starts to come together; crank the speed up to medium and knead for 10 minutes, or until the dough is smooth and elastic.
2. Lightly oil a large bowl and place the dough inside, turning to coat. Cover with plastic wrap or a damp towel and allow to rise in a warm place until doubled in size, about 30 minutes. Fold the dough over gently on itself, then re-cover and let rise for an additional 45 minutes.
3. Fold the dough over on itself again, pressing it down to release the gas bubbles. Place the dough on a lightly floured work surface and cut into two equal pieces. Shape the pieces into two round balls and cover. Let rest for about 30 minutes.
4. Press each dough ball into the shape of a rectangle, about 10 inches long. Roll longways to create a 10-inch cylinder, and pinch the seam on the underside of the dough. Place the dough cylinders on a large baking sheet and cover. Allow to rise in a warm spot until nearly doubled in volume, about 1 hour.
5. Preheat the oven to 425 degrees. Run a knife diagonally across the tops of the loaves to score them, cutting just through the top layer of dough.
6. Just before putting the loaves in the oven, brush or mist lightly with water. Brush or mist 1 more time during the first 5 minutes of baking. Bake until the loaves are golden brown and sound hollow when tapped; about 30 minutes. Allow to cool on wire racks before cutting.