These Easy Homemade French Baguettes are so simple to make and they pair perfectly with pasta or any main dish really. I have been using this same recipe for literally years now after finding in an old Pillsbury baking magazine. Bread flour is a must here as all purpose just won’t do. Luckily, it’s sold right in your grocery store. Let me show you how to make them.
How to proof your yeast
The first thing you’ll need to do is proof, or activate, your yeast. This just means we are making sure that before we use it, that’s it’s going to perform for us. Add the yeast to warm water that is about 104-114 degrees Fahrenheit. Too cold and it won’t activate. Too hot and it will kill the yeast. The sugar is added to “feed” the yeast and it will them create that bubbling effect on the top of your water after about 5 to 10 minutes. Add it to your mixing bowl along with the salt and bread flour. Knead, using the dough hook attachment (or by hand) until smooth and elastic.
How to make Easy Homemade French Baguettes
At this point it just needs to rest. Add the dough ball to a bowl that you have added a small amount of oil to. Make sure all areas of the dough are lightly coated. Cover with plastic wrap (my choice) or a towel and allow to rise for an hour in a warm, not hot, place.
After that, you’ll shape into loaves and allow to rise again for about 30 minutes. Brush with either the egg wash or for a vegan alternative, almond milk. Any non-dairy milk will do.
You’ll know when it’s done because it will be golden and when you tap the bottom of the loaf, it will sound sort of hollow. Allow to cool before slicing.
These perfect little loaves create the best slices. We like them warm with a spread of vegan margarine.
Did you make my Easy Homemade French Baguettes? Leave a comment below and let me know what you thought.
Easy Homemade French Baguettes
Ingredients
- 1 c Water about 104 to 114 degrees
- 2 3/4 c BREAD Flour
- 1 tbsp Sugar
- 1 tsp Salt
- 1 1/2 tsp Instant Dry Yeast
TO BROWN THE CRUST DURING BAKING:
- an egg wash or for a vegan option, almond milk lightly brush all over the dough before baking
Instructions
- In a measuring cup (or your mixing bowl) add the warm water and yeast. To that, add the sugar and allow the yeast to bloom or activate. A good, live yeast will bubble at the surface and that is how you know it will perform for you. If your water is too cold or too hot, it will either not activate or kill the yeast. The sugar "feeds" the yeast to create this action.
- After about five or ten minutes, you can proceed with the salt and bread flour. All purpose flour will create a dense dough so while you could use it, it won't be the same per se.
- Your dough should be sticky, but manageable. If it's too dry or crumbly, you need a touch more water. If it's too wet, a bit more flour. Knead the dough with a dough hook on your mixer (or by hand) until smooth and elastic.
- Place into an oiled bowl with either a towel or plastic wrap. I prefer the plastic because the yeast wants to be warm (not hot) and the plastic retains the heat. Place in a warm place to rise until doubled. This can take 30 minutes to an hour.
- Take the risen dough and form into two loaves. Cover and allow to rise again for 30 minutes. I take this time to preheat the oven to 375 degrees. You can also prepare your wash of either egg/water or for a vegan option, almond or non-dairy milk.
- Bake until golden and hollow sounding when the bottom of the loaf is tapped. This takes anywhere from 20-25 minutes.
- Cool before slicing.
Leave a Reply