Community Pick
Marianne Baguette - Traditional Rustic French Bread
"A traditional style baguette de Campagne - rustic French bread, which is easy to make and has lots of body - it is NOT like the usual light, supermarket produced baguettes of today. This bread can be started off in a bread machine if you wish. Marianne is the national symbol of France; she personifies Liberty, Reason & the Triumph of the Republic. She appears on stamps, government forms, town halls, law courts and the former French franc coins & banknotes; she even appears on high quality Label Rouge Baguettes and Pain!! Therefore, I have called this homemade French Bread/Baguette recipe after her.....it seems only right and proper!"
photo by Bonnie G #2
- Ready In:
- 1hr 30mins
- Ingredients:
- 6
- Yields:
-
2 Baguettes
- Serves:
- 4-6
ingredients
- 1 1⁄2 teaspoons dried yeast
- 500 g organic strong white bread flour
- 1 1⁄2 teaspoons natural sea salt
- 1 tablespoon honey
- 25 g organic butter
- 350 ml milk
directions
- Put the ingredients into the bread machine. Set to the dough programme and start. Grease a large baking tray & Pre-heat oven to 220C/400°F.
- Once the dough is ready, turn it out onto a floured surface and punch it down to deflate it. Shape dough into two long "baguette" shaped loaves and place on the baking sheet. Cover loosely with lightly oiled cling-film and leave to rise for about 30 minutes until doubled in size.
- Meanwhile, place an oven proof bowl containing water on the bottom of the oven to heat up. (About 250mls).
- Sprinkle top of dough with flour, then using a sharp knife cut 5 diagonal small slits across the tops of the baguettes.
- Bake for 15 minutes then reduce temperature to 190C/375F and bake for a further 10 - 15 minutes. (If they start browning too quickly, cover loosely with foil on top.).
- Transfer to wire rack to cool.
- Eat immediately.
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Reviews
-
i made it by hand and it worked really well - just proofed the yeast, mixed everything together, gently kneaded it, and left it to rise for 2 hours, punched in, then an hour, before following the recipe directions. yum, thanks! -
Yum! This was truly terrific, and couldn't be any easier. I used the bread machine and it truly was a breeze to make (and this is coming from a terrible bread baker!). My dough was a bit wet coming out of the machine, though I suspect this is because I only had skim milk in the house and used Smart Balance for the butter. I loved the texture of it, as did my 3 year old DS who has requested it three meals in a row now whether buttered, with almond butter and jelly, or covered in sloppy joe! I loved it straight from the oven spread with roasted garlic...heaven. Of the 1 lb flour I used about 4 oz whole wheat and the rest bread flour. I don't see any reason to purchase baguettes from here on out! Thanks so much for posting! Made for Best of 2010 tag. -
Excellent, flavorful baguette. I halved the recipe to make just one loaf. The crust is crisp and chewy without being so hard you feel as if you've gone 12 rounds with Mike Tyson every time you take a bite. The center is dense but tender. Although it may not need butter, it's even better with! Thanks for posting! -
This was excellent! I make most of the bread eaten in this house, and this recipe is now in the rotation. Very few simple recipes are good enough to be eaten as-is, with no butter, but this one is. I used plain old grocery store AP flour, added 3 generous tablespoons of gluten to make it into "bread flour", and kosher salt instead of sea salt- sorry, but I don't have it on hand. I took this to work today to share with my co workers, and they all loved it! My loaves came out after 25 minutes, and were perfect- nice golden crust, and a tender crumb. I could have put them back in for 5 minutes (straight on the rack- no pan) to get the bottom crisper, but they were still wonderful as-is. Thanks for sharing a great recipe! Made for ZWT5 by one of the Cooks with Dirty Faces. -
Frenchie DH has declared this the best bread I've ever made and says not to change a thing. Thanks for helping me find the perfect recipe. Love the crusty outside and pillow soft inside, I followed the recipe exactly and won't ever change a thing
see 27 more reviews
Tweaks
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This made delicious bread; hubby and I loved it! I really like that the recipe calls for honey instead of sugar. Made for ZWT5. -
This was excellent! I make most of the bread eaten in this house, and this recipe is now in the rotation. Very few simple recipes are good enough to be eaten as-is, with no butter, but this one is. I used plain old grocery store AP flour, added 3 generous tablespoons of gluten to make it into "bread flour", and kosher salt instead of sea salt- sorry, but I don't have it on hand. I took this to work today to share with my co workers, and they all loved it! My loaves came out after 25 minutes, and were perfect- nice golden crust, and a tender crumb. I could have put them back in for 5 minutes (straight on the rack- no pan) to get the bottom crisper, but they were still wonderful as-is. Thanks for sharing a great recipe! Made for ZWT5 by one of the Cooks with Dirty Faces.
-
I added 2 teaspoons of vital wheat gluten and dusted with cornmeal instead of flour. Thought it was terrific--nice texture and taste. And my dinner guests were so impressed!
RECIPE SUBMITTED BY
<p><strong><span>The sunflowers in the field behind my house in SW France:</span></strong></p>
<p><img title=Sunflowers src=http://i146.photobucket.com/albums/r271/copperhorse58/DSCN8221.jpg alt=Sunflowers width=640 height=480 /><br /><strong><span><br /><br />I am British (English-Scottish), but I was born in South Africa and have lived all over the world, including Hong Kong, Germany, Cyprus, USA & Singapore. I have also been very fortunate to have travelled extensively over the years.........I still have wanderlust! <br /><br />I used to be an English Literature & Art History teacher & lecturer; before that, I trained and worked as a Graphic Designer for many years. I now live in France with my husband & my daughter who has just started university in September 2006. We also have one very chatty Burmese cat Willow, who allows us to live with her here! (I used to have three cats, I recently lost Monty, a beautiful seal point Siamese and before that, Rama, who was a debonair blue point Siamese cat - I would love to have another Siamese cat or cats in the future!)</span></strong></p>
<p><em><strong><span>This is my Burmese Cat, Willow, sunning herself on the log pile in the kitchen garden:</span></strong></em></p>
<p><strong><img title=My src=http://i146.photobucket.com/albums/r271/copperhorse58/ABaconButtyandSundryFoodPhotos34.jpg alt=My width=640 height=480 /></strong></p>
<p><strong><span>Here is my lovely Monty, a seal point Siamese, and Willow, sitting in the kitchen garden last year, and a few months before Monty died; he was 18yrs old:</span></strong></p>
<p><img title=Monty src=http://i146.photobucket.com/albums/r271/copperhorse58/AbsolutelySinfulStickyToffeePudding.jpg alt=Monty width=640 height=480 />My</p>
<p><strong><span>This is my wonderful old boy, Rama, a blue-point Siamese, who died when he was 20yrs old - excuse the old and much sellotaped photo:</span></strong></p>
<p><img title=Rama src=http://i146.photobucket.com/albums/r271/copperhorse58/Rama1stOctober2004164.jpg alt=Rama width=517 height=639 /></p>
<p><strong><span>My favourite pastimes are: reading, writing, painting & drawing, photography, gardening, anything creative, walking, travelling, dining out and of course COOKING! I love all types of cuisine, but especially Traditional British - and NO it is NOT all bad!! I particularly love food associated with the changing seasons plus traditional feasts & festivals, as well as Slow Cooking. I also enjoy French & North African cuisine, come to think of it, there isn't much I don't like! <br /><br />My husband & I run a Chambres D'Hotes, (Bed and Breakfast) called Auberge de la Fontaine here in beautiful South West France; we specialise in Gourmet Food & Wine Breaks, French Antiques & Restoration courses, French Language courses and French Cookery classes. Our home is completely furnished with Antique French furniture that we have rescued & restored ourselves. Our charming village has one of the oldest Churches in the region & it is famous for its connection with the St.Jacques de Compostella Pilgrimage route, as well as being within the Cognac & Bordeaux wine growing area. <br /><br />We have a wonderful garden where we grow ALL of our own herbs and most of our fruit and vegetables. I specialise in rare, unusual and old-fashioned herbs, which I grow in our walled garden. As well as growing herbs, I also grow many different varieties of lavender, old-fashioned shrub roses and heirloom fruit and vegetables. <br /><br />We have lived overseas for many, many years now - but we both still love going home to Northern England, near Scarborough & York, to visit our family & friends. We also love indulging in dining out when we are there, in a wide variety of EXCELLENT Gastro-Pubs that we have in North Yorkshire; and popping in to have a Pint of REAL ENGLISH ALE in our local pub is a always a must!! <br /></span></strong></p>
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