Bake warm, crusty French baguettes at home with this easy bread recipe.
1 package dry yeast (about 2 1/4 teaspoons)
1 1/4 cups warm water (100° to 110°)
3 cups bread flour, divided (about 14 1/4 ounces)
1 teaspoon salt
1 teaspoon cornmeal
How to Make It
Dissolve yeast in warm water in a large bowl; let stand 5 minutes. Lightly spoon flour into dry measuring cups; level with a knife. Add 2 3/4 cups flour to yeast mixture; stir until a soft dough forms. Cover and let stand 15 minutes. Turn dough out onto a lightly floured surface; sprinkle evenly with salt. Knead until the salt is incorporated and the dough is smooth and elastic (about 6 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel slightly sticky).
Place dough in large bowl coated with cooking spray, turning to coat top. Cover and let rise in warm place (85°), 40 minutes or until doubled in size. (Gently press two fingers into dough. If an indentation remains, the dough has risen enough.) Punch dough down; cover and let rest 5 minutes. Divide in half. Working with 1 portion at a time (cover remaining dough to prevent drying), roll each portion on a floured surface into 12-inch rope, slightly tapered at ends. Place ropes on large baking sheet sprinkled with cornmeal. Lightly coat dough with cooking spray, and cover; let rise 20 minutes or until doubled in size.
Preheat oven to 450°.
Uncover the dough. Cut 3 (1/4-inch-deep) diagonal slits across top of each loaf. Bake at 450° for 20 minutes or until browned on bottom and sounds hollow when tapped.
I've been looking for a baguette recipe for a while. La Farm in Chapel Hill, NC has the best white chocolate baguettes... this recipe hit it out of the park. I'm not a baker by any stretch of the imagination.. but this was so quick and easy compared to other recipes I've looked at. I did use AP flour and it turned out GREAT!! I only changed one other thing... I added white chocolate chips... OMG.. out of this world good! Going to add dried cranberries to the next batch along with the WCChips. Thinking this will make awesome Christmas gifts. Thank you sooooooooo much for sharing!!
There's nothing quite like fresh-out-of-the-oven homemade bread, and this baguette is no exception. I subbed in 1 cup of whole wheat flour for 1 cup of the bread flour, and the loaves turned out wonderfully light and doughy with a crisp, golden brown crust.
This is the best recipe baguette that I've come across. I put all of the ingredients into the bread machine according to bread machine directions and put it on the dough setting. I add a little extra yeast, let it have a good long rise then brush with an egg wash. Bake as directed. Its awesome!! I've varied it up a little, added chunks of cheddar and pepperoni, done it with roasted garlic. It's beautiful every time. So glad I stumbled upon it.
This was my first attempt at making bread from scratch and the baguettes came out perfect! They were on the small side, but perfect for my husband and I. We wrapped the second one in plastic and reheated in the oven the next day and it was great.
This was my first time ever making bread and it was sheer perfection. So delicious and worth the effort to make it. Looking forward to baking the next loaf. Dough freezes well and bakes great after thawing. Yummy!