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.
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:
-
¾ cups warm water
-
1 package dry yeast (2-¼ tsp)
-
1 tsp sugar
-
1-½ cups plus 2 Tbsp flour
- 1 tsp salt
instructions:
-
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.
- 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.
- Shape into baguette. Place on lightly greased cookie sheet (or parchment or silpat). Cover and let it rise for 30 minutes.
- Preheat oven to 450 ºF.
- With a serrated knife gently make a slash down the length of the baguette. This will give it that authentic look.
- Pour water in a cookie sheet and place it on the bottom rack of the oven.
- Bake the bread for 15 minutes. Half way through, brush the bread with melted butter.
All images and text ©Plain Chicken, Inc.
Just wanted to ask if it’s All purpose flour or bread flour also can self rising be used ? Please and thank you.
I used all-purpose flour
What temperature do you recommend for a convection oven? I thought maybe 450 would be a little too hot.
Betty R
You would cook it on 425 in a convection oven. Enjoy!
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!
thank you!
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?
I just shaped it by hand – rolled it like a snake and formed it into shape.
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?
I just made this today and it is delicious!! I plan to make more baguettes very soon! Thank you very much for the recipe. 🙂
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.
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.