For a standard size loaf (in an aluminum loaf pan) I would start with 30 minutes at 375 degrees. You can test for doneness by turning the loaf out of the pan and thumping the bottom--it should sound hollow. If it seems too soft bake for another 10 minutes and test again. Very dense whole grain breads may take longer. Once the bread is done let cool completely on a wire rack.
A baguette is french bread.
baguette
A long stick of bread which is often known to be found in france
A baguette is a common type of bread that fits the description.
La baguette (literally the stick) is a thin long loaf of bread.
Long thin loaf of bread such as a French Loaf
baguette Baguettes
a type of bread in french
A baguette.
A French stick (a narrow, thin loaf of bread) is called 'une baguette' (fem.) in French.
A Baguette is the French name for a long narrow loaf of bread.
Une baguette (feminine noun) is the French name for a French bread stick.