Homemade Baguette

Wednesday, April 28, 2010

Homemade Baguette - on the table in under an hour! Only 5 ingredients!!! Water, yeast, sugar, flour and salt. So simple and it tastes delicious! Great weeknight homemade bread recipe. #bread #yeast #quickbread

Homemade Baguette - on the table in under an hour! Only 5 ingredients!!! Water, yeast, sugar, flour and salt. So simple and it tastes delicious! Great weeknight homemade bread recipe. #bread #yeast #quickbread

This recipe came from Amy at The Fosted Bake Shop.  Amy said in her post that this was easy and turned out great.  I decided to give it a try.  She wasn't kidding this was the easiest and best bread ever!  I thought it looked like "real" bread that you get in the bakery section at the grocery store.  I love that I could make this after work and have it ready for dinner.  5 minutes to mix together, rise for 30 and bake for 15 - what's not to love?!?!  I won't be buying baguettes at the store anymore.  This was a huge hit!  I cut Amy's original recipe in half and only made one baguette. 

Homemade Baguette - on the table in under an hour! Only 5 ingredients!!! Water, yeast, sugar, flour and salt. So simple and it tastes delicious! Great weeknight homemade bread recipe. #bread #yeast #quickbread





bread, homemade, quick bread, yeast bread
bread
American
Yield: 1 loaf

Homemade Baguette

prep time: 45 minscook time: 15 minstotal time: 60 mins
Homemade Baguette - on the table in under an hour! Great weeknight homemade bread recipe. Tastes great!

ingredients:


  • 3/4 cups warm water
  • 1 package dry yeast (2-1/4 tsp)
  • 1 tsp sugar
  • 1-1/2 cups plus 2 Tbsp flour
  • 1 tsp salt

instructions:


  1. In a small bowl mix the warm water with the yeast and sugar. Let it sit for about 5 minutes - foam should form on the top.
  2. In a large mixing bowl combine the flour and salt. Gradually add the yeast mixture. Mix in stand mixer with dough hook until the dough becomes a smooth ball - approximately 5 minutes. 
  3.  Shape into baguette. Place on lightly greased cookie sheet (or parchment or silpat). Cover and let it rise for 30 minutes.
  4. Preheat oven to 450 ĀŗF. 
  5. With a serrated knife gently make a slash down the length of the baguette. This will give it that authentic look. 
  6. Pour water in a cookie sheet and place it on the bottom rack of the oven. 
  7. Bake the bread for 15 minutes. Half way through, brush the bread with melted butter.
All images and text ©Plain Chicken, Inc.




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28 comments

  1. Sherry GApril 28, 2010 at 5:25 AM

    This has ALWAYS been on my list of things to make. I really should do this. Yours turned out really good!

    ReplyDelete
  2. Big DudeApril 28, 2010 at 5:53 AM

    Warm homemade bread is just hard to beat and this loaf looks very good.

    ReplyDelete
  3. AstridApril 28, 2010 at 11:59 AM

    Wow, that is amazingly simple to make! I am definitely doing this when I get the chance. I love baguettes and never thought it would be so easy. I love how unintimidating bread making actually is once you get over being intimidated by it!

    ReplyDelete
  4. The Cooking PhotographerApril 28, 2010 at 10:46 PM

    Hi Steph,

    I need to make this recipe. It looks so easy and it would say me tons of money in the long run.

    Thank-you for making those lemon cookies. I often feel those old posts get lost!

    Laura

    ReplyDelete
  5. ChrisMay 1, 2010 at 4:41 PM

    I always feel so left out when someone says "stand mixer". I've got to get one but the price tag of the good ones always gets me (that coming from the guy with a $1000 grill) and I know I wouldn't be happy with a cheap one.

    Bread looks exceptional, Steph!

    ReplyDelete
  6. akolcharnoMay 7, 2012 at 3:18 PM

    Pretty sure your flour measurement is off, mine was extremely runny, had to add quite a bit more flour.

    ReplyDelete
  7. Steph@PlainChicken.comMay 7, 2012 at 3:38 PM

    That is the correct amount of flour. It could be the brand of flour you are using. I typically use King Arthur or Gold Medal. I also scoop and level the flour.

    ReplyDelete
  8. KelliMay 24, 2013 at 9:44 AM

    Can you please clarify the baking instructions...you bake the bed on top rack and cookie sheet with water below on next rack? What does this do? Thanks so much!

    ReplyDelete
  9. KelliMay 24, 2013 at 9:45 AM

    LOL..bread not bed!!

    ReplyDelete
  10. Stephanie ParkerMay 24, 2013 at 10:03 AM

    Kelli - bake the bread on the cookie sheet it rose on. You add another baking sheet with water on the rack below the bread - the water creates steam in the oven and makes the bread crispy.

    Enjoy!

    ReplyDelete
  11. Malee GunaratneMarch 10, 2014 at 9:31 PM

    This comment has been removed by the author.

    ReplyDelete
  12. KeriMarch 25, 2014 at 9:00 AM

    Thank you for sharing this recipe. It was a big hit at my family dinner. So much so, that I only got one slice of bread. It's a keeper.

    ReplyDelete
  13. Lucky PaesanoApril 5, 2014 at 8:18 AM

    Did you use all-purpose flour or bread flour for this recipe?! Thanks!

    ReplyDelete
  14. Kellt GeislerJune 16, 2014 at 3:49 PM

    I made two loaves last night for dinner. I had only ever made bread in my bread machine. I saw this pin and decided to give it a whirl. OMG...it was the easiest and best tasting bread I have ever made! I added garlic powder, parsley flakes and freshly grated parmesan cheese to the melted butter then slathered it on the bread halfway through the baking time. My wonderful family ate both loaves!!! So much for toast in the morning with my coffee! I will definitely make this over and over again! Thank you so much for sharing.

    ReplyDelete
  15. Kellt GeislerJune 16, 2014 at 3:50 PM

    I made two loaves last night for dinner. I had only ever made bread in my bread machine. I saw this pin and decided to give it a whirl. OMG...it was the easiest and best tasting bread I have ever made! I added garlic powder, parsley flakes and freshly grated parmesan cheese to the melted butter then slathered it on the bread halfway through the baking time. My wonderful family ate both loaves!!! So much for toast in the morning with my coffee! I will definitely make this over and over again! Thank you so much for sharing.

    ReplyDelete
  16. darlene sittoApril 1, 2015 at 5:12 AM

    Do you think I could use wheat flour for this?

    ReplyDelete
  17. Karen OliverAugust 9, 2015 at 11:19 AM

    How would I incorporate instant yeast in this recipe?It really looks easy and great, but I only have the instant yeast here right now.

    ReplyDelete
    Replies
    1. Stephanie @ Plain ChickenAugust 9, 2015 at 12:28 PM

      you can use the instant yeast and skip putting the yeast in the water and sugar. Just mix everything together, including the yeast. It might rise a little faster too.

      Delete
  18. Lee AnnAugust 9, 2015 at 5:31 PM

    I just made this today and it is delicious!! I plan to make more baguettes very soon! Thank you very much for the recipe. :)

    ReplyDelete
  19. Brenda KellerAugust 11, 2015 at 12:13 PM

    I saw this and decided that it is about time to make the rolls to go along with homemade meatball subs. Will divide the dough before the rise and bake til they "sound hollow"! LOL Can't you just see this beautiful loaf stuffed with meatballs or sausage and covered in provolone?

    ReplyDelete
  20. sweetpeaAugust 12, 2015 at 1:46 PM

    How do you shape the loaf? Do you roll with a pin into a rectangle and then roll it up and place on
    baking sheet? Or just sort of mound the dough?

    ReplyDelete
    Replies
    1. Stephanie @ Plain ChickenAugust 12, 2015 at 1:51 PM

      I just shaped it by hand - rolled it like a snake and formed it into shape.

      Delete
  21. sweetpeaAugust 12, 2015 at 2:19 PM

    thank you!

    ReplyDelete
  22. C-horseAugust 19, 2015 at 4:34 PM

    This was delicious!! I had to use more flour because it was quite sticky. Just kept adding a tablespoon at a time till I got it like I wanted. I was expecting crispy but I got soft instead. Didn't take away from the recipe at all! I think spreading with the melted butter 1/2 way thru was genius! I also sprinkled with parmesano reggiano before popping in the oven. And of course, spreading slices with a nice soft salty butter when it was done and still warm was amazing! So quick and easy....I'll be making this often! Thank you so much!

    ReplyDelete
  23. Betty RobertsJanuary 23, 2016 at 1:50 PM

    What temperature do you recommend for a convection oven? I thought maybe 450 would be a little too hot.
    Betty R

    ReplyDelete

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