BreadOctober/November 2008

French Baguette

MAKES 2 BAGUETTES

This bread is best when eaten within two days. To crisp and freshen, place the bread in a preheated oven (350 degrees) for 5 minutes. It will keep up to two months in the freezer. Wrap it tightly in plastic wrap and again in foil. Modified slightly, this recipe also makes French Boule (shown on our cover) and Crusty Dinner Rolls.

To continue reading this article you must be a paid subscriber.

Subscribe to Gluten Free & More

Get the next year of GLUTEN FREE & MORE for just $23. And access all of our online content - over 500 recipes & articles - free of charge.

That's a savings of $13 off the regular rate. It's like getting 2 issues free. Or subscribe for two years for $42 and save even more.

Get Gluten Free & More Digital

Get 12 months of GLUTEN FREE & MORE for just $19. You get unlimited access to everything on the site including all current and past monthly issues in PDF format.

Subscriber Log In

Forgot your password? Click Here.

Already subscribe but haven't registered for all the benefits of the website? Click here.