In our house, we go through a LOT of bread. I mean loaves of bread in a week. It’s eaten at every single meal. While we do buy both sandwich and fresh bread at the store, I tend to make an extra loaf of No Kneed-Bread, Sourdough bread, Challah bread, Buttermilk Biscuits, or this Baguette bread recipe below.
Many bread recipes take a lot of hands on and hands off time. This one tends to lean heavily hands off, although I’ll let you decide that! It takes about 5 minutes to prep, 1-2 hours to proof, another 5 minutes to shape, one last short proof and then a bake. It’s one of the few bread recipes I also think is mistake-proof!
This recipe does make 2 loaves and freezes well, so make one for today and one later this week if you have some extra time at home this weekend.
What’s your favorite bread recipe? I’d love to hear in the comments below! Happy baking!
Easy Homemade Baguettes
Ingredients
- 1 1/2 cups warm water (90-110 degrees F)
- 2 teaspoons instant yeast
- 3 cups all-purpose flour (don’t use other flours for this)
- 2 teaspoons salt
Directions
- In.a medium sized measuring cup, ‘bloom’ (pour in) the yeast in the water for 5-10 minutes. Stir very gently and then set aside briefly.
- Pour the flour into a large mixing bow and gently stir in the bloomed water (it will be a rough, sticky, shaggy dough).
- Add the salt and gently mix until just combined.
- Cover and let rest for 1-2 hours.
- Preheat oven to 475 degrees F. Place a small, oven safe dish of water in the bottom of the oven (this creates the crunchy crust!).
- Once the dough has risen, put some flour on a baking mat, and remove the dough from bowl. Divide the dough into two equal pieces and shape into a rectangle. Fold the sides in and under, and roll into a long baguette shape.
- Score the baguettes and let rest for 20 minutes before baking for 20-25 minutes.
- Remove from oven and serve immediately. Enjoy!
Season Generously 