…. really, why didn’t I make these long ago. This is a super easy recipe. Not too time consuming and you end up with a delicious bread that is perfect with soup, spaghetti, salad and even wonderful for sandwiches. I altered this recipe slightly based on what I had in the pantry… instead of using 1/2 C. of the all-purpose flour, you could use all bread flour.
Easy French Baguettes
1 C. lukewarm water
2 C. bread flour
1/2 C. all-purpose flour
1 TB granulated sugar
1 tsp. kosher salt
1-1/2 tsp. bread machine yeast
1 egg yolk mixed with 1 TB water (this is for brushing the bread… an optional step that I didn’t take in mine)
Now… this was originally a recipe to be mixed on the dough cycle in the bread machine but I was in the mood to do it myself so I totally skipped the bread machine’s assistance in this recipe. But, if you’d like to use your machine just follow the instructions to use the dough cycle in your machine.
If you’re going to make it by hand, grab a large bowl and add water, sugar and yeast. Mix to get that yeast working with the sugar a little bit. Mix your flour and your salt together (either sift it together or mix it in another bowl) and then add to the wet mixture in the larger bowl. Gently stir together with a wooden spoon until it gets too hard to mix. Next… get your hands in there and finish the ‘rough’ mixing. Pull out onto a lightly floured cutting board and knead for about 10 minutes. If it is too sticky… add a tiny bit more flour just to keep it from sticking to your hands.
After kneading, put in a bowl that has been oiled and rub a little bit of oil all over the bread by turning it in the bowl. Cover and set in a warm place for about 30 minutes.
Punch down the risen dough and cut it in half. Roughly roll your two pieces of dough into 16-18 inch logs on a cutting board (will look rustic and imperfect – adds to the character of the bread) Try to push out any big air bubbles as you’re rolling it into the log. Set on a lightly greased cookie pan. Make shallow (1/4″) slashes at a diagonal along the bread… about every 3″ or so. Cover and let rise in a warm place again for about 45 minutes.
Preheat oven to 375 degrees. At this time… you can brush the egg/water mixture over the top. Like I said, I skipped this step but it’s totally up to you.
Bake for about 20-25 minutes or until the bread is golden brown.