Classic Baguette

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These long crusty rolls are best on the day they are made!

2 baguettes
4-3/4 cups all-purpose flour
1 (2-1/4 tsp.) envelope Fleischmann's® Quick Rise Yeast
2 teaspoons sugar
1-1/2 teaspoons salt
1-1/4 cups water
1/2 cup milk
2 tablespoons shortening OR butter
2 tablespoons cornmeal (optional)

Combine 3-3/4 cups flour, undissolved yeast, sugar and salt in mixing bowl and mix well.

Heat water, milk and shortening to 120°F to 130°F.  Add warm liquids to dry mixture; mix well until well blended.  Gradually add enough reserved flour to form a soft ball of dough.  Turn dough onto floured surface.

Knead (with reserved flour) for about 10 minutes or until dough is smooth and elastic.  Cover; let rest 10 minutes.

Divide dough in half.  Roll each half to a 16 X 10-inch rectangle.  Roll up lengthwise, as for a jelly roll.  Grease baking sheets; sprinkle with cornmeal if desired.  Place each loaf on baking sheets.  Cover; let rise until double, about 30 to 40 minutes.

Preheat oven to 400°F.  Brush loaves with cold water.  Slash top of loaves diagonally about 1/4-inch deep and 2 inches apart.  Bake for 15 minutes.  Brush again with cold water.  Bake for 10 minutes more, or until golden brown.  Cool on wire racks.

Total Time
Rise Time 30 to 40 minutes
Bake Time 25 minutes
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