Easiest Baguette Recipe

This homemade baguette recipe is one that you can make for those dinners when you are running short on time! Chewy, crusty bread that can be used for a variety of dishes: bruschetta, spaghetti night, garlic bread, alongside a bowl of soup, cheese or charcuterie boards, salads, etc. Fresh baked bread is always welcome at our table. 🙂

My fresh baked homemade baguette is one of my boys’ favorite indulgent treats! When I make a loaf, I always, always make two loaves because between the 3 of them, they will devour an entire loaf shortly after it comes out of the oven. I have some carb lovin’ boys! I’ve mentioned before that one of my favorite memories from living at home was enjoying my mom’s homemade bread and I love that I’m making these same memories with my own children now!

My recipe is a simple one that doesn’t require a starter, not much prep, and only 30 minutes for rising. And that’s exactly why it’s a favorite around here! It’s deliciously crusty on the outside, soft and fluffy on the inside and tastes just like the one you buy from your local bakery. 😉

Let’s talk about the crusty outside for a minute. Your oven needs to be HOT! Steaming hot!! Before you preheat the oven, place a baking pan on the bottom rack. Right after you put the baguettes in the oven, you’ll add 2 cups of hot boiled water to the baking pan and close the door immediately. Don’t be like me and add water to the pan before you put the pan in the oven. 😉 Just use a kettle that’s easy to pour from. And please remember, steam burns and gets SO hot! So the first time you open the oven door, please keep your face as far away as you can! This step is very crucial to get that crusty exterior and soft, fluffy inside. I promise it’s worth that extra step. Just be careful, please! (See notes at the bottom of the page.)

I’ve made this recipe for years and could most likely do it with my eyes closed 😉 so I’m not exactly sure where the recipe got adapted from! But it’s a KEEPER!!!!!

Yields: 2 Baguettes

INGREDIENTS

1 1/2 cup warm water
2 teaspoons granulated sugar
4 1/4 teaspoons dry active yeast
3 1/4 cups all purpose flour
2 teaspoons salt
4 tablespoons melted butter, unsalted
1/2 teaspoon kosher salt

INSTRUCTIONS

In a glass measuring cup, add 1 1/2 cups warm water, yeast and sugar. Mix with a spoon until everything is well combined.
Let it sit for 10 minutes until a nice bubbly foam is formed on top.
In the bowl of a stand mixer, add flour and salt and mix until combined, then attach the dough hook.
With the mixer on low speed, slowly add the yeast mixture and mix until the dough becomes a smooth ball. Turn mixer to medium speed and let it knead for 5 minutes.
Divide the dough in two equal halves. Roll each half of dough into a rectangle and roll up lengthwise. Pinch the edges to seal and carefully place on a lightly greased cookie sheet or silpat with the seam facing down.
Cover with a clean kitchen towel and let it rise for 30 minutes in a warm setting.
Preheat the oven to 450F. With a sharp serrated knife, gently make a cut down the length of each baguette.
Place a baking sheet on the bottom rack of your oven and pour 2 cups of hot boiled water in the pan.
Place the baguettes in the oven and bake for 8 minutes.
In a small bowl, mix the melted butter and kosher salt.
VERY CAREFULLY open the oven and brush both loaves with the melted butter.
Bake for 8-9 more minutes until it’s nicely browned.