Why not give this Baguette Bread Recipe a try the next time you are planning to make homemade bread. With this classic recipe and step-by-step instructions, you can easily make this too!

Do you ever make your own bread? If I’m completely honest, I don’t make bread often. Well, I do make Fluffy White Dinner Rolls and Stove Top Nann Bread pretty regularly, but it pretty much stops there. But ever now and then, I do like to make Baguette bread just to serve with Soups, stews, use for Bruschetta or just eat it as it is. The thing with homemade bread is, you just need to be organized and get it going in advance. Although bread isn’t too difficult, it does take time. But there is not much better than a warm fresh loaf of bread straight from the oven! And if you don’t have time for yeast bread, there’s always No Yeast Whole Wheat Bread done in under one hour.

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What’s This Bread Like

• Difficulty – I’d rate this Baguette Bread recipe with medium difficulty. It uses only a few ingredients and the hand on time isn’t too much. However, to achieve the right texture and consistency of baguette bread, you really do need to pay close attention to the instructions and follow them carefully.
• Taste – This bread is just like a classic Baguette loaf. It has a crunchy top and the inside is soft and fluffy.
• Serving – This recipe makes two baguette loaves.

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Ingredients

• Flour – I used bread flour/strong flour. This type of flour is the best kind to use for making bread
• Yeast – I used instant yeast for this bread. Instant yeast is the easiest form of yeast to use as you just add it directly to the dry ingredients.
• Sugar – I used granulated white sugar in this bread. The sugar helps activate the yeast.
• Salt – Regular table salt is used to add flavour the the bread.
• Water – Warm water is used in bread making to activate the yeast that makes the bread rise.

REMEMBER, The full recipe and ingredient list can be found at the end of the post in the recipe card.

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Instructions

1. Combine dry ingredients – In a large mixing bowl, combine the flour, yeast, sugar and salt. Whisk to combine. Make a well in the center of the flour.
2. Make a shaggy dough – Pour 1/2 cup/120 ml of the warm water into the well. Start pulling flour from the sides into the center. Continue until you have a shaggy dry dough.
3. Make a dough ball – Gradually start pouring in the remaining 1 cup/240 ml of warm water. Stir as you pour until you have a soft dough like consistency that isn’t too sticky.
4. Knead the dough and let it rise – Place the dough ball onto a lightly floured surface and gently knead the dough. Punch it down and fold it over onto itself and continue kneading for about 3 minutes until the dough is soft and elastic. Place back in the bowl and cover with a damp tea towel and leave to rise until doubled in size, about one hour.
5. Form risen dough into two equal portions – When the dough has doubled in size, punch it down with a fist. Remove it from the bowl and divide it into two equal portions. Form each portion into a ball.
6. Shape dough into baguettes – Take one ball and place it on a lightly floured surface and start stretching it out length ways and start folding it over itself and stretching as you fold. (see post for step by step photos). Continue this process until you have a long narrow piece of dough that’s about 40 cm/16 inches x 5 cm/2 inches. (Approximately, it doesn’t need to exact.
7. Let baguettes rise – Place the long piece of dough on a greased baking tray. Shape it the best you can like the shape of a baguette. Repeat for the other dough ball. With a sharp serrated knife, make a few slits in each baguette bread loaf. Cover with a damp tea towel and leave to rise, about one hour.
8. Bake bread – Preheat oven to 400 degrees f/200 degrees c. Place the baguettes in the lower two thirds of the oven and spray water in the oven to create a mist. Allow to bake between 15 – 18 minutes until you have a golden crisp crust and the bottom of the bread makes a hollow sound when tapped.
9. Serve/store – Remove from oven and place on a wire rack to cool. These can be served straight away or put into zip lock bags and frozen for up to one month.

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Recipe Tips

• Use bread flour – I strongly recommend using bread/strong flour for this baguette bread. It contain higher protein which produces more gluten. This ensures the bread rises properly.
• Make sure the water is at the correct temperature – If the water is too cold, the yeast won’t activate. On the flip side, if it’s too hot, the yeast won’t work. Yeast will be activated between 105 degrees F (40 degrees C) and 115 degrees F (46 degrees C).
• Knead the dough until elastic – It’s important to knead the dough until it’s soft and elastic. This means it was easily be stretched. Kneading the dough will vary in times. Generally anywhere between 3 – 5 minutes.

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Substitutions

I wouldn’t really change anything with this recipe to get the same results. However, you can use a different type of yeast. I used instant yeast for this bread. Below is a handy guide to yeast and how to use them.

• Fresh Yeast – This comes in block form and needs to be kept in your fridge. Because it’s fresh yeast it will only last a few weeks after purchase. To use it, you dissolve it in warm water.
• Active Dry Yeast – This yeast is in dry form and you have to dissolve it in warm water before using.
• Instant Yeast – This is the easiest yeast to use. It comes in dry form and you simply add it to the the dry ingredients. Easy.

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What to Serve with Baguette Bread

• Use it for sandwiches – Baguette bread makes great sandwiches like the Chicken Cutlet Sandwiches or the Easy Chicken Salad Sandwiches.
• Great for bruschetta – This bread is amazing for bruschetta. You can find some inspiration with More Than 10 Great Bruschetta Recipes.
• Serve it with soups – It goes without saying that baguette bread goes great soups like the Slow Cooker Minestrone Soup, Leek & Potato Soup and so many more.
• It’s great on it’s own – And of course, this bread it great just as it is or served with butter, jam, peanut butter, honey, cheese and so much more.

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Frequently Asked Questions

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Thanks For Stopping By & Hope To See You soon!