Homemade French Baguette

French Baguettes

We’re planning a trip to Europe this May for our five year anniversary. We’re excited and terrified at the same time. Excited to go and explore and relax and soak up another culture. And terrified because we’ll be bringing our 1 1/2 year old with us. Talk about an adventure, right? We might be crazy, but we’re doing it anyway – we’re a wild bunch. I’m sure I’ll have quite a few stories for you once we get back.

But in the meantime, let’s eat bread together.

Baguettes will always and forever make me think of picnics that we took on our honeymoon in Europe, eating one with a big hunk of cheese and gazing up at the clouds. It’s a simplistic and sweet feeling that rushes through me and reminds me to slow down and enjoy life.

More importantly, enjoy life with this bread. Along with some cheese, and quite possibly a smear of jelly too. Is it that much to ask for?

French Baguettes2 This bread is none other than outstanding. I honestly was impressed by it. It is at it’s best flavor on the day it’s baked. With my leftover bread I made homemade croûtons. A nice strata would also be terrific here.


French Baguettes1



Homemade French Baguette


1 cup water

2 1/2 cups bread flour (King Arthur's brand is great)

1 tablespoon white sugar

1 teaspoon salt (I used sea salt)

1 1/2 teaspoons of Active dry yeast

For the egg-wash:

1 egg yolk

1 tablespoon water

In a standing mixer with a bread attachment, pour all of the bread ingredients in: flour, water, yeast, sugar and salt. Mix on low for 6-7 minutes. Dough will be a ball in your bowl, most likely formed around the mixer attachment. Remove dough and place it in a lightly greased bowl, flipping dough once so all sides are lightly coated with oil.

Cover bowl with a clean dish cloth and place in a warm area of your kitchen for 30 minutes.

** A good tip is to preheat your oven to the lowest setting and let it warm while your preparing the dough. Turn off the oven and let it slightly cool, then place your bowl of dough inside.

After 30 minutes, the dough should be doubled in size. Punch dough down and then remove it and place onto a floured surface. Knead dough for a few minutes to help remove air bubbles. Once you're done kneading cut dough in half. Begin to roll 8 to10 inch long ropes tapering each end.Cut diagonal slits in the bread every two inches and place onto a baking sheet.

Cover with a clean towel and let dough rise for 30-40 more minutes, until doubled in size.

Preheat oven to 375 degrees Fahrenheit.

Stir together the egg-wash of 1 egg yolk and 1 tablespoon of water. Brush onto the tops of each loaf. Place dough into the preheated oven and bake for 20-25 minutes, or until golden.



Recipe adapted from AllRecipes




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  • Posted April 9, 2013 at 3:43 PM | Permalink

    Good luck on your trip with the little one. That will be an adventure.

    I do love to make bread, the smell in the house is incredible. Looking yum!

  • Posted April 11, 2013 at 7:49 AM | Permalink

    One of my favorite things to make is bread! And this baguette looks incredible, I’ll try the recipe!
    Good luck on your trip! And congratulations for your five year aniversary!
    Best Wishes!

  • Posted April 11, 2013 at 9:37 AM | Permalink

    Thanks, Helen.

  • Posted April 11, 2013 at 9:38 AM | Permalink

    Hi Reina.
    This bread is seriously good stuff. If you end up making it let me know how you like it! Thanks for the well wishes.

  • thamis
    Posted June 3, 2013 at 10:20 PM | Permalink

    Hi there! Do not worry a bit about a little one in Europe. It is one of the most kids friendly places on Earth. Parents are pretty cool about hanging around with children, and most malls, museums, airports have areas dedicated to them (care or play). Just do not expect huge spaces, because in Europe everything is smaller compared to US. Travel light, with a very light stroller and have fun. I always travelled with my little ones to places consider adults destinations and turned out that, thanks to our disposition to have fun respecting everybody’s needs, of course, it was always great!
    Now, my question: is this bread possible with gluten free flour? :-) thanks

  • Posted June 4, 2013 at 3:44 AM | Permalink

    Thanks, we ended up having a great time in Europe. About the bread, I would suspect it should work out just fine. However I would use an all-purpose gluten-free flour. Thanks for the words of encouragement and please let me know how your gluten-free bread turns out!

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