Classic French-Style Baguettes

1. 1

   Add flour, 1 cup water, sugar, yeast, and salt to the bread machine pan in the order the manufacturer recommends. Choose the Dough cycle and press Start.

2. 2

   While the cycle runs, grease a bowl and a cookie sheet with cooking spray; set them aside.

3. 3

   When the cycle finishes, put the dough in the greased bowl, turning it to coat all sides.

4. 4

   Cover and let rise in a warm spot until doubled in size, about 30 minutes. The dough is ready if an indentation stays when pressed.

5. 5

   Punch down the dough and move it to a lightly floured surface. Roll it into a 16-by-12-inch rectangle. Cut it in half to make two 8-by-12-inch rectangles. Roll each half up tightly starting from a long side, pounding out any air bubbles as you go. Roll gently back and forth to taper the ends.

6. 6

   Place the loaves 3 inches apart on the greased cookie sheet. Make deep diagonal slashes across the loaves every 2 inches, or make one lengthwise slash on each loaf. Cover and let rise in a warm place until doubled in size, 30 to 40 minutes.

7. 7

   Preheat the oven to 375 degrees F (190 degrees C).

8. 8

   Stir the egg yolk with 1 tablespoon water in a small bowl; brush it over the tops of the loaves.

9. 9

   Bake in the preheated oven until golden brown, 20 to 25 minutes.

• Calories 119.79 kcal Moderate
• Protein 4.3 g Low Source
• Carbs 22.89 g Moderate
• Total Fat 0.65 g Low Source
• Saturated Fat 0.11 g Low Source
• Trans Fat 0.0 g Low Source
• Cholesterol 14.58 mg Low Source
• Sodium 18.7 mg Low Source
• Fiber 0.97 g Low Source
• Sugar 1.9 g Low Source
• Added Sugar 0.83 g Low Source
• Calcium 3.07 mg Low Source
• Iron 1.09 mg Low Source
• Potassium 2.63 mg Low Source
• Vitamin A 7.94 mcg_rae Low Source
• Vitamin C 0.0 mg Low Source
• Vitamin D 0.25 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Eggs 🥚
• Wheat 🌾
• Gluten