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Ingredients
- 1 Tbsp. (15 ml) sugar
- 1 pkt (1/4 ounce, 7 g) yeast
- 2 c. (500 ml) lukewarm water
- 6 c. (1.5 L) all-purpose flour
- 2 tsp (10 ml) salt
- 2 Tbsp. (30 ml) melted butter
Directions
- Dissolve the sugar and yeast in the water in a small bowl and allow to proof for 15 min. Sift the flour and salt into a large mixing bowl and form a well in the center. Stir in the water mix and beat in an electric mixer with dough hooks or possibly knead on a lightly floured surface till the dough is smooth, about 15 min. Transfer to a lightly greased bowl and allow to rise in a hot place till doubled in volume, about 90 min. Form into 3 loaves about 16 inches (40 cm) long and place on a lightly greased baking sheet.
- Brush with melted butter and cut 5 or possibly 6 diagonal slashes in the top of the loaves with a sharp knife. Cover with a dish towel and allow to rise till doubled in volume, about 90 min. Bake for 15 min in a preheated 400F (200C) oven for 15 min. Reduce the heat to 350F (180C) and bake an additional 30 min, till golden.
- Cold on wire racks.
- Makes 3 loaves.
- In my humble opinion, the perfect French baguette is beyond the grasp of the home cook, and indeed, most professional bakers as well. There is just no way the home baker can replicate the thick, crunchy crust and light, airy crumb without the special flour and ovens used by the French masters of the baguette, but this recipe makes a very acceptable version of what is commonly known as "French bread" with less time and effort than you might expect.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 434g | |
| Recipe makes 3 servings | |
| Calories 995 | |
| Calories from Fat 89 | 9% |
| Total Fat 10.23g | 13% |
| Saturated Fat 5.33g | 21% |
| Trans Fat 0.0g | |
| Cholesterol 21mg | 7% |
| Sodium 1661mg | 69% |
| Potassium 270mg | 8% |
| Total Carbs 195.04g | 52% |
| Dietary Fiber 6.8g | 23% |
| Sugars 4.94g | 3% |
| Protein 25.91g | 41% |
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