Recipe: Bread Machine French Baguette
Ahhh, the homemade baguette. It is the ultimate bread-making experience. There is nothing like the smell and taste of a freshly baked French baguette. Crusty and beautifully colored on the outside, buttery soft and chewy on the inside, Serve it with butter, olive oil, or with your favorite soup. It’s a perfect way to say “I love you” to you anyone (including yourself).
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Ahhh, the homemade baguette. It is the ultimate bread-making experience. There is nothing like the smell and taste of a freshly baked French baguette. Crusty and beautifully colored on the outside, buttery soft and chewy on the inside, Serve it with butter, olive oil, or with your favorite soup. It’s a perfect way to say “I love you” to you anyone (including yourself).
Even with using the bread machine, the dough takes a little time to make, but trust me when I say it’s worth every minute once you’re enjoying that warm slice with some melty butter.
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My Version
The perfect baguette is crispy on the outside, and perfectly chewy on the inside. It has a classicly simple flavor. Don’t worry, I’ll share the traditional way to make french bread as well, but with Thanksgiving coming up, I wanted to share a very simple version that you can make, still impress, but not have all the stress that comes with a traditional baguette.
Why I use a Bread Machine instead of a stand mixer
I’ve had the comment made more than once, that I’m pretty much using the bread machine as a gloried stand mixer and should just use that. Which, for some things, Is a “Yes, that’s the better way to do it!”. Sourdough, for example, using a traditional starter, should be proved in a bowl, and done by hand. However, the great thing about a bread machine is that I can put all the ingredients in, let it do the majority of the need, and walk away without concern. I have 5 kids! If I can walk away for 2 hrs, and come back to a well-mixed and proofed dough, I’m going to.
The other thing is that a bread machine that has a dough setting also keeps the temp consistent, which I can honestly say is not the same in my house.
Don’t worry, if you want to make the traditional version, I’ll be sharing that one soon. Sign up for my newsletter so you get the recipe when it’s live!
A Few Things to note about using a Bread Machine:
Make sure you follow your bread machine’s directions. Whatever the order is for your bread machine. Do that.
Instant (or Bread Machine) Yeast works the best for all bread machines (mine is less picky I have been able to use dry active and it is fine, but as far as I know, all bread machines require Instant Yeast -or bread machine- for their own recipes). So to ensure success, use Instant Yeast.
About the Ingredients:
- Water: so simple, you’ll have the best luck using good clean water. If your water is highly treated or smells like chlorine out of the tap, consider using filtered water. Simple ingredient breads, like this one, tend to love mineral-rich well water.
- All-Purpose Flour: Use a high-quality all-purpose flour King Arthur Flour. Their all-purpose flour has a gluten content close to European flour and you’ll have good results with them.
- Salt: use kosher or sea salt. Pink will change the color of the bread and
- Yeast: Instant (or Bread Machine) Yeast should be used. Even if you’re not using a bread machine.
- Honey: I’ve tried sugar, and honestly, I love honey in this recipe so much better. Just like sugar would, it helps the yeast do its thing (create rise and air bubbles), but it just adds a little somethin’-somethin’ to the bread and compliments the simple yet complex flavor that is a baguette. It doesn’t really “sweeten” the bread, like a sweet roll, so don’t worry about that.
Cooking with Kids
DISCLOSURE: These tips are generalized, and meant to be suggestive. Everything I’m sharing I do with my kids, and they are all different even within my own five. So please take these as suggestions or ideas and if you think your child needs more or less help, then go with what you and your child are comfortable with. Ultimately, you know your kids, do what YOU think is best.
Since we’re using a bread machine, it makes it a bit easier to help with the really little ones. As always, measuring ingredients is a great way to not only let them help but they will learn math as well. Other ways they can help:
A Few Yummy Dishes to Enjoy
Here are a few of my favorite dishes to enjoy with that freshly baked baguette…
- Mozzarella Croutons
- The Best No Wine French Onion Soup
- Crostini
- Roasted Butternut Squash Soup
- Chicken, Spinach, and Gnocchi Soup
Need more bread machine recipes? check out Bread Machine Steamed Bao Buns or Hé Yè Bāo (荷葉包)
ENJOY and Share!
Let me know what you think! Your star ratings with your comments are tremendously helpful!
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It’s always wonderful to see loved ones coming together over delicious food.
French Baguette in the bread machine
There is nothing like the smell and taste of a freshly baked French baguette. Crusty and beautifully colored on the outside, buttery soft and chewy on the inside, Serve it with butter, olive oil, or with your favorite soup. It’s a perfect way to say “I love you” to you anyone (including yourself).
- Total Time: 3 hours 5 minutes
- Yield: 3 loaves 1x
Ingredients
- 3 1/2 cups all-purpose (I recommend using the ‘scoop and swipe’ method)
- 1 1/2 cups warm water
- 1 teaspoons salt
- 1 1/2 teaspoons instant yeast
- 1 Tablespoon honey
for baking the bread
- 1 cup very cold water
Instructions
- Place all ingredients (Minus the 1 cup very cold water) into your bread machine in the order recommended by the manufacturer. Select Dough cycle; press Start (If you have the option, set the time to 1 hour and 30 minutes).
- When done, pull out the dough onto a lightly floured surface. Kneed a couple more times, basically until the dough bounces back.
- Turn the dough on a lightly floured work surface. Divide into 3 equal parts and shape into rectangles. Cover and let rest for 30 minutes.
- Start preheating the oven to 500F, with a baking stone positioned in the upper half of the oven and an empty bread pan filled on the bottom rack.
- Stretch each dough rectangle slightly and fold it into a cylinder, sealing the seams. Using your hands, roll the cylinders gently stretching them to the desired length, about 14-15 inches.
- Flour the baguettes, cover them with a slightly damp flour sack towel or use a couche and proof at room temperature for about 30 minutes.
- Transfer the baguettes to a piece of parchment paper or silicone made. Using a bread lame, a sharp knife, or a razor blade, make 3 scores on each baguette* [See notes 1 for details].
- Open the oven, and slide the baguettes off onto the baking stone. Pour 1 cup very cold water into the empty pan on the bottom rack. Take caution not to get burned doing this. Close the oven immediately, DO NOT OPEN AT ALL, and reduce the temperature to 475℉. Bake for 15 minutes.
- Rotate the baguettes, drop the temperature to 450℉ and continue baking for another 15 minutes or until deep golden brown.
Equipment
Buy Now → Notes
Ingredient details and Substitute Options:
- When scoring, use a swift and firm motion to ensure nice and clean cuts. You could also cut it into a Pain d’épi.
Nutritional Facts:
These numbers are based on the serving size stated. All are estimates and you should not rely on this information as a substitute for, nor does it replace professional medical advice, diagnosis, or treatment. If you have any concerns or questions about your health, you should always consult with a physician or other healthcare professional.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: bread
- Cuisine: French
Nutrition
- Calories: 29.29
- Sugar: 5.75
- Sodium: 782.61
- Fat: 0.19
- Saturated Fat: 0.02
- Carbohydrates: 6.79
- Fiber: 0.67
- Protein: 1.02
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