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Easy French Bread Baguettes

Delicious and crusty French bread baguettes that are easy to make at home, perfect for sandwiches or as a side for soups.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 4 loaves
Course: Bread, Side Dish
Cuisine: French
Calories: 150
Ingredients Method Notes

Ingredients
  

Dough Ingredients
  • 1/2 cup very warm water Helps activate the yeast.
  • 2 Tbsp instant yeast Can use active dry yeast as a substitute.
  • 2 cups hot water Keep it hot for better dough consistency.
  • 3 Tbsp sugar Feeds the yeast.
  • 1 Tbsp salt Enhances flavor.
  • 5 Tbsp canola oil Can substitute with olive oil.
  • 2 cups bread flour Provides structure.
  • 3-1/2 to 4 cups all-purpose flour Adjust depending on dough consistency.
Egg Wash
  • 1 egg whisked together with 1 Tbsp water For brushing on loaves.

Method
 

Preparation
  1. In a small bowl, dissolve the yeast in the 1/2 cup very warm water. Set aside.
  2. In your mixer bowl, add the 2 cups of hot water, sugar, salt, canola oil, and bread flour. Stir until combined.
  3. Add the yeast mixture and mix until combined.
  4. Using a mixer with hook attachment, add all-purpose flour 1 cup at a time until dough is smooth and slightly tacky.
  5. Cover with a towel and let it rise in a warm place for 1 hour, deflating every 10 minutes.
Shaping
  1. Turn the dough out onto a floured surface and divide into 4 equal pieces.
  2. Shape each piece into a rectangle, roll tightly from one long side, and pinch the ends closed.
  3. Score each loaf 4-5 times and let rise for 20-30 minutes.
Baking
  1. Preheat the oven to 375°F with 1 rack at the bottom and 1 in the middle. Place a spare baking sheet on the bottom rack.
  2. Brush the loaves with egg wash and place on the middle rack.
  3. Add ice cubes to the spare baking sheet for steam and bake for 25-30 minutes or until golden brown.
  4. Remove from oven and brush immediately with melted butter. Cool and serve.

Notes

Store cooled baguettes in a paper bag or wrapped in a clean towel for up to 2 days. For longer storage, freeze tightly wrapped loaves for up to 3 months.