First, this easy baguette recipe really is easy peasy to make! It's beautiful and delicious, crusty on the outside and soft and fluffy on the inside. I love to make this and take it to potlucks, or have it as an appetizer when people are coming to dinner. It's the perfect side with chicken and salad or soup or really anything. You can also add butter and garlic seasoning for an incredible garlic bread. We also just love to munch on it plain or stick it in the toaster and cover it in butter. It's very easy to make and has the best texture!
How are baguettes made? There is a key secret to getting that chewy crusty exterior: ice! Throw a small handful of ice cubes (4-5 cubes) on the bottom of the oven as you put in the bread. It creates some steam that gives it that exterior we all love to love. How do you get that golden brown crust? A simple egg wash about 12 minutes into bake time will do the trick.
How To Make This Easy Baguette Recipe
Combine warm water, sugar and yeast in a liquid measuring cup. Allow to activate and bubble for about 5 minutes. Pour liquid in a bread maker or bowl of a stand mixer with a dough hook, then add 4 cups flour, salt and oil. Mix on low speed until combined (or press start on the dough setting on the bread mixer). Add in the remaining 1- 1 1/2 cups flour, starting with 1 cup. The dough should form a soft ball and pull away from the sides of the bowl. Knead for 5 minutes until the dough is elastic-y and smooth. If the dough sticks to the sides of the bowl, add flour 2 Tablespoons at a time until it pulls away. Lightly spray with cooking spray and cover with a kitchen towel (or just leave in closed bread maker). Allow to rise until doubled in size, 40-60 minutes. No longer or the dough will be too sticky.
Turn the dough onto a lightly greased surface and divide in half. I use a kitchen scale, but you can also just eyeball it the best you can. Stretch and pat or gently roll each half into a rectangle, about 5 inches wide and 18 inches long. Roll up length wise and press down gently to push out any air pockets. Pinch the ends and tuck the ends under. Transfer to a parchment lined baking sheet and place spaced apart from each other. Allow to rise another 30 minutes. Using an extremely sharp knife, make slashes diagonally across the top of the bread. If you don't have a super sharp knife, make the slashes before rising so as not to flatten the rise.
Bake at 415. Put the bread in the oven and throw in a small handful of ice cubes (4-5) on the bottom, quickly closing the oven door. Bake for 20 minutes. While baking, whisk egg together in a small bowl. At minute 12-15, pull out and spread with egg wash, then return to the oven for an additional 5 minutes. The bread will be done when it's deep golden and sounds hollow when turned over and thumped on the bottom with the end of a wooden spoon.
Tips & Tricks
The ice at the bottom of the oven gives the crust the chewy crusty texture. The egg wash gives it the deep golden glossy color. If you let the dough rise longer than an hour, it will get sticky and hard to work with.
Store in an airtight container for up to 3 days for good texture. Reheat in the microwave for a few seconds.
Great Recipes to Eat With Baguettes
Garden Veggie Pasta w/ Rosemary
Easy Baguette Recipe
- Total Time: 26 minute
- Yield: 12 1x
Description
This Easy Baguette Recipe is the perfect texture and flavor. Crusty and chewy on the outside, soft and fluffy on the inside. Perfect to pair with soup or a great fall appetizer.
Ingredients
- 2 cups warm water
- 2 teaspoons sugar
- 1 packet yeast
- 2 1/2 teaspoons salt
- 1 Tablespoon olive oil (vegetable or avocado work too)
- 5- 5 1/2 cups all purpose flour
- 1 egg, beaten for the egg wash
Instructions
- Combine warm water, sugar and yeast in a liquid measuring cup. Allow to activate and bubble for about 5 minutes.
- Pour liquid in a bread maker or bowl of a stand mixer with a dough hook, then add 4 cups flour, salt and oil. Mix on low speed until combined (or press start on the dough setting on the bread mixer).
- Add in the remaining 1- 1 1/2 cups flour, starting with 1 cup. The dough should form a soft ball and pull away from the sides of the bowl.
- Knead for 5 minutes until the dough is elastic-y and smooth. If the dough sticks to the sides of the bowl, add flour 2 Tablespoons at a time until it pulls away.
- Lightly spray with cooking spray and cover with a kitchen towel (or just leave in closed bread maker). Allow to rise until doubled in size, 40-60 minutes.
- Turn the dough onto a lightly greased surface and divide in half.
- Stretch and pat or gently roll each half into a rectangle, about 5 inches wide and 18 inches long.
- Roll up length wise and press down gently to push out any air pockets. Pinch the ends and tuck the ends under.
- Transfer to a parchment lined baking sheet and place spaced apart from each other. Allow to rise another 30 minutes.
- Preheat the oven to 415* F after the first 15 minutes.
- Using an extremely sharp knife, make slashes diagonally across the top of the bread. If you don't have a super sharp knife, make the slashes before rising so as not to flatten the rise.
- Bake at 415*F. Put the bread in the oven and throw in a small handful of ice cubes (4-5) on the bottom, quickly closing the oven door.
- Bake for 20 minutes. While baking, whisk egg in a small bowl. At minute 12, pull out and spread with egg wash, then return to the oven for an additional 8 minutes. The bread will be done when it's deep golden and sounds hollow when turned over and thumped on the bottom with the end of a wooden spoon.
- Enjoy!
Notes
Store in an airtight container for up to 3 days. It won't go bad for a week, but the texture is always best fresh!
- Prep Time: 2 hr
- Cook Time: 20
- Category: bread
- Method: baking
- Cuisine: french
Keywords: easy appetizer ideas, french baguette, easy baguette recipe, homemade baguette, fall appetizers, soft baguette recipe, easy french baguette recipe, bread for soup
HOLY COW! It's as good as it looks. I don't need to say more.
★★★★★