Reviewed: Oct. 10, 2008

Do not use egg yolk!!! The recipe tastes great, except for the egg yolk, which was bitter and smelly. It even smelled bad during baking. Instead, I use egg white and I include a pan of hot water in the oven while baking. The second loaf I made without the egg yolk was wonderful.

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Buu Huynh

Cooking Level: Intermediate

Home Town: Seattle, Washington, USA

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Reviewed: Oct. 7, 2008

Excellent! Very easy also.

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kac

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Reviewed: Oct. 6, 2008

This totally reminds my family of the baguettes in Paris. We use this all the time for sandwiches or spreads. I had to add 2 more tablespoons of water- not sure why.

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jecpanda

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Reviewed: Oct. 6, 2008

I'm sorry- I wanted to love it, but I found it to be just so-so. Mine turned out kinda flat- if I tried it again, I think I might just roll them after the first rise- I think that all the rising had something to do with how flat mine were. The flavor was ok. Just not the best recipe I've tried.

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kristen m

Cooking Level: Intermediate

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Reviewed: Oct. 2, 2008

This is really awesome! I have been making bread by hand and machine for years and yet to come up with a good baguette. I used the machine to do the hard work and followed instructions. They were crusty on the outside and chewy inside. My daughter who is home sick has polished off most of one already. This one is a keeper!

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Daisybear

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Reviewed: Sep. 28, 2008

Really easy and came out great. Thanks!

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TK101CHIC

Cooking Level: Intermediate

Home Town: Lisbon Falls, Maine, USA

Living In: Chesapeake, Virginia, USA

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Reviewed: Sep. 27, 2008

This is absolutely stunning!!! I have been baking bread for a number of years and this is by far the tastiest loaf - wonderful texture and a delicious crust. Be careful not to let this over-rise. Not sure why mind did the first few times (it does raise up quick). Even though it was not too attractive, it was still delicious.

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Julie

Cooking Level: Expert

Home Town: Saginaw, Michigan, USA

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Reviewed: Sep. 26, 2008

Forget this recipe! 1 - Most bread machines rise once! 2 - If you read the directions it says when the dough cycle has FINISHED! 3 - Dough should never rise three times which it would if you use the bread machine! We feed this to the ducks and they didn't even like it. Don't waste your time or ingredients. I am not a novice to bread making. The dough was sticky, and unworkable. Lightly flour wouldn't even allow you to work with it. I cut the slits and they just disappeared. There are many recipes that are better than this one.

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LynCocks

Cooking Level: Expert

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Reviewed: Sep. 24, 2008

This was an amazing recipe! I decided to make this late last night and it was so worth the 3 hours it took me! I do not have a bread machine so I proofed the yeast with the sugar in warm water for about 10-12 minutes and added the rest of the ingredients. After this I kneaded the dough and put in a well oiled bowl and waited for it to double in size and continued with the rest of the steps in the recipe and it came out sooo perfect! Very nice and soft. I wrapped it in a paper towl and placed it in a plastic bag while it was still warm and it was sooo soft and nice! Thank you for this wonderful recipe!

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tonton

Cooking Level: Expert

Living In: Brooklyn, New York, USA

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Reviewed: Sep. 23, 2008

exceptional recipe and did it in the bread maker and read and followed some reviews...will be making again...i did three loaves and froze two...didn't have a problem and it was so good...saved it forsure...i keep making this recipe becoz it is so very good and i keep getting better at rolling/shaping the dough and i also like a reviewer double the recipe...i think this is a great recipe thanks...

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smitty

Cooking Level: Intermediate

Home Town: Moose Jaw, Saskatchewan, Canada

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Reviewed: Sep. 19, 2008

Mmmmm. These are super easy and super tasty. I tried the water-steam trick, but I still didn't end up with a crunchy crust. Didn't matter though - they were gone almost immediately! I did the salt trick another reviewer posted about kneeding the salt in - worked like a charm. So easy and SO YUMMY!

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Tulips*n*Truffles

Cooking Level: Expert

Living In: Cedar Falls, Iowa, USA

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Reviewed: Sep. 19, 2008

ABSOLUTELY FANTASTIC! I had made baguettes before, but this one beat them all. I really like crispy flaky crusts and had read that to obtain one you mist the bread with water every couple of minutes while baking instead of an egg wash. Came out perfect, and friends and family (and myself) loved the smell and the taste... Will have to do it again and again and again!

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Josee RC

Cooking Level: Expert

Living In: Ottawa, Ontario, Canada

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Reviewed: Sep. 17, 2008

After trying many bread machine recipes from this site and being disappointed with all of them (all being far too dense for my taste), I finally came across this one. WOW!WOW!WOW!WOW! What more can I say? It had a perfectly crispy crust on the outside, and the most wonderful, flavorful, airy softness in the middle. This is what crusty bread is supposed to be!!! I WILL be making this again and again! Thanks for sharing this great recipe!

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Donna

Cooking Level: Expert

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Reviewed: Sep. 17, 2008

I love it and have no problems with achieving a crispy crust provided I put a metal bowl with water in the oven. I make this at least once a week!

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Earth Mama

Cooking Level: Expert

Home Town: Vancouver, British Columbia, Canada

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Reviewed: Sep. 9, 2008

Really really good recipe! I didn't have bread flour or bread machine yeast so used regular white flour with a packet of dry yeast. I do agree that the dough was a bit sticky, so I added about 1/2 cup of flour which seemed to do the trick. I've made these 3 times so far, the first time the basic recipe, and the other time I experimented without the egg wash and different savory herbs. Tonight I added 2 cloves of minced garlic, 1 minced shallot, and about a 1/2 tb of thyme and it was AWESOME! Thank you so much for sharing this recipe, it's definitely my new staple baguette recipe!

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INFINITELOLA

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Reviewed: Sep. 5, 2008

I love this recipe!! I made a few small changes by using APF instead of bread flour. Also I increased the sugar to 2 TBSP(tried it with one and thought it needed more) and I used a packet of active dry yeast, instead of the bread machine yeast. The baguettes turned out great!!!

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Living4Christ81

Cooking Level: Intermediate

Living In: Memphis, Tennessee, USA

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Reviewed: Sep. 3, 2008

This had a great taste and was good but I'm definitely going to keep working on it - my bread didn't seem to rise as well as it should have - but nonetheless, I will keep making it.

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IndyGirl

Cooking Level: Intermediate

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Reviewed: Aug. 28, 2008

Excellent French bread

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Sue

Home Town: Toronto, Ontario, Canada

Living In: Bobcaygeon, Ontario, Canada

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Reviewed: Aug. 26, 2008

Perfect! Best French bread recipe. And so easy! I used the bread to make Bread pudding!! Yumm!

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sugarbits

Cooking Level: Beginning

Home Town: Colorado Springs, Colorado, USA

Living In: Avon, Ohio, USA

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Reviewed: Aug. 25, 2008

Incredible!! Did not use a bread machine. Sprinkled kosher salt, parsley and parmesan on top. Next time will do a egg white wash instead of yolk. No one believed that I made this bread, excellent 'company' dish.

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Ashley

Cooking Level: Intermediate

Home Town: Buna, Texas, USA

Living In: Orange, Texas, USA

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