Reviewed: Feb. 12, 2009

baguettes came out great! next time will try to get a crustier crust though. was wondering what would be the best way to store the baguettes?

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Susanne

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Reviewed: Feb. 7, 2009

Such a superior yet simple recipe. I think I have this recipe perfected. One thing I did was add just a ts. of cider vineger. It probably did not make a big difference but it certainly did not hurt. The trick to this bread and to an amazing crust is instead of the egg wash (Yes I know the egg wash is a classic) brush some olive oil over your bread about every five minutes it is in the oven. You can use melted better instead but I really prefer the olive oil. I usually put fresh garlic cloves and whole pepper corn in my olive oil for a few days wich gives it a great flavor, but this definately is not neccessary. Anyways, the result is a an unbelievable flaky crispy crust. Now I would reccomend trying this bread in it's tradition form, but I have been playing with the recipe a bit and have found that mixing some grated jalepenos in with the dough and then adding some chedder or colby/ monterey jack to the center of the formed dough just before the last rise is amazingly good.

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Olive oil

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Reviewed: Feb. 5, 2009

My family really loved these. My husband wanted a crunchier crust, but I liked it the way it was. They were simple to make, but for me, will take a few tries to get them looking more like a baguette, and less like Pippi Longstockings legs!

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Nici

Cooking Level: Intermediate

Home Town: Silverdale, Washington, USA

Living In: Honolulu, Hawaii, USA

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Reviewed: Feb. 5, 2009

I made this and served it tonight with dinner along with my homemade chili and baked potato's. It was a HUGE hit at my house. Thanks for the great recipe ! LOVE IT....

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cooking for 4

Cooking Level: Intermediate

Living In: Blacklick, Ohio, USA

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Reviewed: Feb. 3, 2009

I made one large baguette w/ this recipe for french dip sandwiches. Didn't change anything and it was great! It fed my husband and two teenagers. Next time I'll try to make the recipe 50% larger so that I and the rest of our family can enjoy it too!

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Vickie

Cooking Level: Intermediate

Home Town: Yakima, Washington, USA

Living In: Yelm, Washington, USA

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Reviewed: Feb. 3, 2009

I love this recipe!!! This has become my go-to staple for everything that requires a baguette base. These make wonderful pizzas, garlic breads, french toast casseroles...you name it.

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kTd86

Cooking Level: Expert

Home Town: Fergus Falls, Minnesota, USA

Living In: Grand Forks, North Dakota, USA

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Reviewed: Feb. 1, 2009

This was great! I used half whole wheat flour and half bread flour, but otherwise followed the recipe exactly. My DS said we could run our own Subway (lol)!

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swtogirl

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Reviewed: Jan. 29, 2009

Amazing!! I did used the bread machine but used all purpose flour and regular yeast and the dough came out GREAT!! Best bread recipe I found so far. Can't wait to make it again.

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Anna

Cooking Level: Expert

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Reviewed: Jan. 26, 2009

Great tasting bread. Of course we tried the bread alone but we also used this bread to make barbecue meatball sandwiches and they were delicious.

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Annie

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Reviewed: Jan. 25, 2009

Delicious! My family has never finished up loaves of bread within minutes before. They turned out beautifully. My shaping skills could improve some but hey, they were gone so fast I barely got enough time to take a picture. I followed the recipe except for using the egg white instead of the egg yolk. Fantastic!

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Nandabear

Cooking Level: Intermediate

Home Town: Recife, Pernambuco, Brazil

Living In: Round Rock, Texas, USA

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Reviewed: Jan. 24, 2009

I've tried making bread numerous times. And this is the first time it came out good. I even forgot to punch the dough and it was still absolutely delicious. thanks for the recipe!

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sparkling727

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Reviewed: Jan. 21, 2009

Delicious.... I made this bread last night and the kids ate it all! great texture, the only thing that I did different was to add 4 tsp. of vital wheat gluten. You can get that at most grocer's. It makes your bread come out with an awesome texture. I use it in all my bread recipes.

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Delicious Debbie

Cooking Level: Intermediate

Living In: Overland Park, Kansas, USA

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Reviewed: Jan. 18, 2009

Loved it! Following another's suggestion I baked one and froze one. Worked great. Thanks for sharing this recipe!

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NewGasCookah

Cooking Level: Intermediate

Home Town: Edwardsville, Illinois, USA

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Reviewed: Jan. 18, 2009

Very easy to make.

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Mon

Cooking Level: Intermediate

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Reviewed: Jan. 18, 2009

This ones a keeper!! It was gone in no time. Thnaks Great recipe. But if you add a little garlic its just that much better. Also, when you roll up the bread, you can put mazzeralla cheese in the layers. It may bust out, but the taste is worth it. One more thing, withe the egg wash, if butter is added it will make a nice golden brown tent.

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LostQMC

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Reviewed: Jan. 17, 2009

Fantastic!! I used a Kitchenaid mixer and followed the advice of adding the salt later in the recipe and put 1/4 cup of water in the oven as it baked. Loved the chewy crust. I think one of the suggestions says to bake immediately and eliminate the 2nd rising process (perhaps I misunderstood). I did this and although the bread was truly wonderful, you could see each layer of rolled dough in the finished process. I did not like that so I will let it rise a second time to see if that fixes that problem. It's been dubbed 'my best bread ever'.

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ryann

Cooking Level: Intermediate

Home Town: Kelseyville, California, USA

Living In: Seymour, Texas, USA

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Reviewed: Jan. 16, 2009

Everyone is really impressed with these baguettes even though it is so easy in the bread maker.

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Megan

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Reviewed: Jan. 15, 2009

These came out pretty good. I think I let it rise too long before going into the oven (if thats even possible) because once it was baking it didn't rise anymore. Pretty good though. I tried the ice cube technique...the crust didnt come out as flaky as I had hoped...it was my first time so I will def. to making again...maybe with better results. UPDATE: I made this a 2nd time and used my kitchen aid. I kneaded the salt in after like other reviewers suggested. I also put some water in the oven with it. Came out crispy on the outside. I made one loaf into garlic bread (roasted garlic, butter, evoo and fresh basil and oregano from my garden) and the other Im saving for sammies for lunch tomorrow. Im much happier with my results the 2nd time around.

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Baby Pop

Cooking Level: Intermediate

Home Town: Santa Clarita, California, USA

Living In: Simi Valley, California, USA

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Reviewed: Jan. 15, 2009

This bread was delicious! My first time making a french bread, advice for first timers: when you roll out the dough, get it right the first time because you can just squish it back into a ball and reroll it, it won't stretch out the same as when you do it the first time. Awesome bread, making again today.

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Andrea G.

Cooking Level: Intermediate

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Reviewed: Jan. 12, 2009

This bread is simply the best. My sister demands I make it every day for her to eat fresh from the oven. A whole loaf is gone within 10 minutes flat. No joking. I add a half a tablespoon more of sugar than directed just because we like it a little sweeter. This bread is great plain right out of the oven or with a little cream cheese. MMMMH. It is also very versatile in terms of forming it. I've made large loaves, small loaves, flat rolls, round loaves. They really work well when rolled tightly and not allowed to rise very much (About 1.5 inch diameter or so) - To make a perfect 'scooping' size for dips.

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Juavichar

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