French Baguettes
French baguettes are a classic French bread that is crispy on the outside and soft and chewy on the inside. They are made with a simple dough of flour, water, yeast, and salt, and can be shaped into a variety of forms, including baguettes, rolls, and batards. French baguettes are often served with butter or cheese, and can also be used to make sandwiches or croutons.
- Preparing Time: 20 minutes
- Total Time: 2 hours and 5 minutes
- Served Person: 4
vegan
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
dairy free
pescatarian
- 2 teaspoons kosher salt
- 1 teaspoon teaspoon active dry yeast i use the kind in the jar for bread
- 2 cups warm water
- 4-5 cups unbleached flour
- 2 tablespoons complete seasoning this is optional
- Carbohydrate 95.8387299093417 g
- Cholesterol 0 mg
- Fat 1.27933658594167 g
- Fiber 3.62305838672965 g
- Protein 13.3649111394708 g
- Saturated Fat 0.200778319268542 g
- Serving Size 1 1 Serving (250g)
- Sodium 589.200615064583 mg
- Sugar 92.215671522612 g
- Trans Fat 0.423177027750958 g
- Calories 458 calories
As a busy housewife, I'm always looking for ways to save time and money. And when it comes to baking bread, French baguettes are one of my favorite recipes.
They're so versatile and can be used for everything from sandwiches to appetizers. Plus, they're surprisingly easy to make. With just a few simple ingredients and a little bit of time, you can have delicious, homemade French baguettes right in your own kitchen.
So what are you waiting for? Give this recipe a try and see for yourself how easy it is to make delicious, homemade French baguettes.
Step-by-step
- Dissolve yeast in 1/2 cup warm water. Stir well with fork and set aside for 10 minutes.
- Combine flour (about 4 cups and use the other cup or so to flour your board and so your hands do not get soo sticky with dough.. ps take your rings off) and salt ( i add some complete seasoning for extra taste) . Add yeast mixture, remaining 1 1/2 cups water and mix until dough it sticky enough to kneed. Kneed on lightly floured board until dough is sticky and smooth (I found this to take about 10 minutes). Put dough in bowl, cover with a damp cloth and let rise at room temp. until dough doubles in volume, about 1 hours. (sometimes mine doubles and sometimes it rises a little depending on how active the yeast is.. the less it rises the more dense it will be if this happens just butter it well before serving)
- Punch down dough and dive into 4 pieces. Roll each piece into a baguette shape and place on lightly greased cookie sheet. Let rise again until doubled (again, I found this to be 30 min to about an hour).
- Preheat oven to 450. Put 2 cups warm water in separate pan and place in oven to provide moisture while bread is baking. Brush dough with 1 beaten egg combined with 1 tablespoon cold water. Score loaves diagonally and bake for 15 minutes. Lower temp to 400 and bake additional 5-10 minutes or until golden.
- Let cool, slice and enjoy! (Baking Tip: Store your bread in the fridge to help it last! Since it has no preservatives, it will mold quicker if left out and uncovered!)
