Ok, I admit I have a French Bread pan. But I've only used it once before, an unmitigated disaster. So I didn't expect this to turn out so well, so easily! I made it in the bread machine just as listed, but due to one reviewer's suggestion I sprinkled on the salt last, after the first knead cycle, so that it got kneaded into the bread after it was doughy. It was indeed super-sticky, so was hard to get out of the pan, but I dumped it directly into the oily bowl and tossed it around a bit like a pizza chef until it made a nice ball. Rose it for 30 mins.
After the bread rose I put it on a floury cutting board where it landed in a nice oval shape and I cut it lengthwise in two with a floured knife since I hate rolling things (per others' advice, and wise since it's so sticky). Shaped it a bit to make it longer. Then put it on my fancy two-baguette bread pan.
Let it rise for 20 minutes, brushed with egg whites only (again per advice) and put in at 425 convection with a pan of water at the bottom of the stove (try as I might I'm not brave enough to throw water on the base of the stove as some suggested). Cooked up in a dreamy-quick 15 minutes with crust hard and soft at the same time. (Soft right out of the oven, hardens a bit for the next day as you'd like). Raves! Family had to forcibly restrain themselves from eating it all since I wanted some for sandwiches. What an easy recipe! I will pretend this is hard to make to others, but not to you, dear AllRecipes friends. Enjoy.
2 users found this review helpful
Nov. 28, 2012