This simple and homemade French baguette recipe will have your home smelling like a bakery in no time!
Omaha has been experiencing higher than normal temperatures for the last few days an I am not mad about it! Friday we made it up to 64 degrees! Emmy was an absolute nightmare to try to get her inside that day. She got a new squeaky toy that looked like the head of the Statue of Liberty…that is until she bit all of the points off of the crown. Now it is just a big squeaky ball. She will pick it up with her mouth and wag it around until it goes flying. She then proceeds to paw it around like she is playing soccer.
And yes, I may spend too much time watching my dog play and wondering if I have the will power to teach her to play soccer and become a YouTube sensation…
She refused to look at the camera because clearly the karma of me flipping my mom the bird after she took 29 pictures too many at every event is coming back to bite me… Those spots though!!!
With the amazing weather this weekend, our patio door in the kitchen stayed open all day on Sunday and for some strange reason that made me want to just meal prep the heck out of that day. Veggies were washed and chopped. Frozen dough and meat was thawed. Bacon cooked and crumbled. I think that I have a total of two Tupperware containers available to use for leftovers this week but my fridge is filled top to bottom with beautiful tubs of prepped ingredients.
The fresh air clearly made me slightly delusional as I also did some baking on Sunday. <- Seriously who is this person?!
While I don’t hate baking, it just isn’t my cup of tea. I love to cook because it is easy to swap ingredients or add new ones to a recipe… Baking is just really easy to screw up tremendously if you don’t follow the recipe. I somehow cranked out freshly baked French baguettes and Butterfinger Cookies (recipe to come!).
Your kitchen + freshly baked bread = every member in your household, including your dog, drooling until it cools down enough to be eaten without scorching your hands and tongue.
This is not a difficult recipe at all but… I do own a bread machine that literally makes the dough for me. I dump in the ingredients and come back two hours later and it is a perfect texture and consistency. Is this recipe possible without a bread machine? Sure. Do I know how to do it? No… nor do I probably have the patience. Bread machines are not that expensive and if you like the idea of making homemade bread often then I would highly recommend purchasing one (like this one!).
I have always had terrible luck trying to get homemade bread dough to the correct consistency and usually end up elbow deep in dough that cements itself in my elbow crinkles and cannot be cleaned off of my counter tops for days. Have I enticed you enough yet to try making homemade bread?
I swear the hardest part about this recipe is trying to roll the dough into a rectangle shape but as you can see from the pictures below, that isn’t a mandatory step!
Start by following your bread machines instructions for placing the first five ingredients into your bread machine. Select the Dough/Knead cycle.
Once dough has been allowed to raise, roll onto a lightly flour surface until it is approximately 16×12 inches. (Or at least just a little bit shorter than your longest cookie sheet). The dough will have lots of little air bubbles (which is good!).
Starting on the long side (for mine I started with the rounded long side) roll tightly. After I do one roll I gently pull on the ends to make it as long as the longest straight side is. Roll tightly until you reach the end and place the roll, seam side down on a greased cookie sheet. Repeat with the second half.
Take a butter knife and cut slices into the bread every 2 inches.
Cook for 10 minutes and remove from oven. Brush the egg wash over the tops and sides of both loaves. Place back in the oven and cook for 10 minutes more.
This bread makes for a delicious dipper in this Creamy Chicken & Bacon Wild Rice Soup!
- 1 cup Luke-warm water
- 3 cups bread flour
- 1 tbsp sugar
- 1 tsp salt
- 1½ tsp fast-rising/bread machine yeast (or 1 small package)
- 1 egg yolk
- 1 tbsp water
- Put the first five ingredients into the bread machine pan in the order recommended by the manufacturer. (Mine was liquids, dry ingredients and finally yeast on top). Select Dough/Knead cycle.
- When cycle is complete, put the dough in a greased bowl, turning once to coat it. (The dough will rise so make sure to use a bowl twice as large as your ball of dough). Cover with plastic wrap or a kitchen towel.
- Let rise in a warm place until doubled in size, or about 30 minutes. Dough is ready when your finger indentation remains when you poke the dough.
- Grease a cookie/baking sheet. Punch down the dough. Roll the dough on a lightly floured surface with a rolling pin. Roll into an approximate 16x12 inch rectangle (or just a little bit shorter than your longest baking sheet).
- Cut dough in half using a pizza cutter.
- Starting with one half, roll the dough starting from the long side. Roll the dough tightly. After each roll, gently pull the ends to keep it a consistent size.
- Place the loaves approximately three inches apart on the greased baking sheet. Make deep diagonal slashes across the loaves with a butter knife every two inches.
- Cover with plastic wrap and let rise in a warm place until doubled, or about 30-40 minutes.
- Preheat oven to 375 degrees. Place uncovered bread in the oven for 10 minutes.
- Mix the egg yolk and water together in a bowl. After 10 minutes, remove the bread from the oven and brush the egg wash over the top and sides of the loaves.
- Place the bread back in the oven and bake for 10 more minutes.
- If you want a crustier bread, cook for another 3-5 minutes.
- Transfer to a rack to cool.