Reviewed: Apr. 7, 2009

These turned out so well! This was one of my first attempts at breadmaking - delicious.

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Reviewed: Apr. 6, 2009

We really liked the chewy goodness of this bread. Mine took a while longer to rise than listed, but I had the time. Turned out a lovely golden colour with the egg wash.

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RUTHCOOPER

Cooking Level: Expert

Living In: Thornton, Ontario, Canada

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Reviewed: Mar. 31, 2009

This is an easy recipe even without the bread machine. I used regular flour and regular yeast and made it by hand. It's crispy right out of the oven, but loses crispiness pretty quickly. When I make it for company, I will reheat and hopefully that will crisp it up!

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DAISYDOODLE1

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Reviewed: Mar. 31, 2009

This is a great recipe, did not change a thing. My whole family loved this and is looking forward to the next time i make it.

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partygirl

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Reviewed: Mar. 27, 2009

This was amazing. I'd never made any kind of bread before and I made this recipe with the modifications DevineHealth7 suggested and it turned out perfectly. I was very surprised but delighted. An excellent recipe.

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great_girl11

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Reviewed: Mar. 22, 2009

This recipe is EASY, FAST & DELISH! I first made it last night, exactly as the recipe was written. Then I made two more loaves this morning subst. with Whole Wheat flour and didn't do the egg wash. The baguettes were baked in our wood stove and not only do they look fabulous and rustic but they are absolutely scrumptious! Thank you for the recipe!

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Tina

Cooking Level: Expert

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Reviewed: Mar. 11, 2009

AMAZING! I don't have a bread machine, so I followed the reviewers directions. They turned out great!

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bdm

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Reviewed: Mar. 9, 2009

DELICIOUS! I made a few changes, but I'm sure these would be great as-is, too. I substituted 1 cup of whole wheat bread flour and 1/4 cup of ground flax meal for part of the flour. Because I was using part whole wheat flour, I also added some vital wheat gluten to make sure the dough would rise properly and the bread would be soft. I also kneaded in some garlic powder (about 1-1/2 Tbs). It didn't really give it a very strong garlic flavor, though, so next time I'll try adding roasted garlic cloves instead. I made five individual-sized baguettes instead of two larger ones. Even my father, who usually will ONLY eat white bread, loved these made more healthy.

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Keri

Cooking Level: Intermediate

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Reviewed: Mar. 9, 2009

This was interesting for me. The first attempt was a disaster. I followed the recipe too closely and added all the flour called for, and it was too much. I threw the dough away and immediately tried again. This time I decreased the flour by about 1/2 cup and the dough was great and easy to work with. The first rise took one full hour to double in bulk rather than the 30 minutes the recipe states. I then formed into two loaves, wrapped and place in the refrigerator over night. This may be where my problem lies. I pulled them out the next morning for the second rise, and they had risen in the refrigerator some, but they never rose anymore after that. I went ahead and baked them with egg white/water wash and a small pan of water on the bottom oven rack. The loaves came out pretty flat - actually REALLY flat. BUT, the taste was very, very good. I've never had a problem like this with bread loaves before so it may have been the overnight refrigeration. I'm certainly not going to rate this recipe on appearance and flatness. It gets a solid 4 stars for taste. I'm not sure if I'll try this one again. I think there are a few other recipes I'd like to try that may work better for me.

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BroncosFan

Living In: Fort Collins, Colorado, USA

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Reviewed: Mar. 6, 2009

Yes! Yes! Yes! My husband couldn't believe these were real and that I had made them. He now wants mass production so I will be a busy baker! Next time I will try making w/whole wheat flour to make it healthier.

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taralynne

Cooking Level: Expert

Living In: Raleigh, North Carolina, USA

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Reviewed: Mar. 3, 2009

Probably the best recipe out there in terms of quality. Very good, everyone was impressed. But instead of water and egg white glaze: mix one egg yolk, 1 Tbs. Apricot Jam (for slight flavor), and 1 Tbs. Milk. Glaze the whole loaf before baking with this, and the color will be delightfully golden, the crust crispy.

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Jacobow

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Reviewed: Mar. 1, 2009

I use egg white wash and water on the bottom rack for steam. Perfect!

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johnflod

Cooking Level: Intermediate

Home Town: Lincoln, Nebraska, USA

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Reviewed: Mar. 1, 2009

Yummy! This is one awesome baguette recipe...Easy because you can use the dough cycle of your breadmaker, which cuts the "work" out of the whole process. The taste is absolutely wonderful. Crusty & golden on the outside, & soft and chewy on the inside. I never thought I could make an actual French Baguette on my own, but now, I can. The only issue I have is that the baguettes disappear quickly. Next time, I will double the recipe & include some whole wheat flour for a little more fiber & nutrition. Thanks Judy, for sharing!

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CARDI1

Cooking Level: Expert

Home Town: San Pedro, California, USA

Living In: Long Beach, California, USA

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Reviewed: Feb. 28, 2009

I don't have a bread machine so did it by hand following Devinehealth7's directions. I made 8 6-7 inch breads and they came out great!! I wlll use them to make breakfast hoagies for work..scramble an egg, add cheese and sausage,bacon or ham and fill the baguette.They were great just buttered with dinner. I will make these alot. I just wish all the bread recipes here had the instructions for those of us that do not have a bread machine.

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Roxc

Cooking Level: Expert

Living In: New Gloucester, Maine, USA

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Reviewed: Feb. 27, 2009

I have never made baguettes before and the results were outstanding. I followed the recipe the way it is excepct that I only used egg white to brush them. It turn out excellent!

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Fit&Healthy Mom

Cooking Level: Intermediate

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Reviewed: Feb. 26, 2009

This is delicious and I use the recipe all the time. I particularly like it to serve with the Tuscan Cream Cheese Spread from this site. I still suck at shaping the loaves so mine are kind of ugly but the flavor is perfect. Very well written recipe also.

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notoriousJEN

Cooking Level: Intermediate

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Reviewed: Feb. 26, 2009

The best French baguettes ever! I followed the exact recipe but baked them a little bit longer. It's perfect! My husband loves it, so does our little girl. :) I served them with all soup I made and converted the leftover ones to croutons the next day.

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Maude

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Reviewed: Feb. 24, 2009

First, let me say that one should always make a recipe exactly as written the first time, then make changes as desired on subsequent attempts. I should have taken my own advice! I have never made baguettes before (eventhough I make bread quite often), and I had a bit of a tough time with the rolling and shaping, so my loaves were more "fat" than long. Make them really long and really skinny as they do rise quite a bit. Also, make the diagonal slashes (not straight down the middle) and follow the recipe's glaze (yolk/water) if you want a really brown crust. I made mine with just egg white and while it was crispy, it wasn't very brown. Great flavor and I hope that my future attempts yield *perfect* looking baguettes!

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