French Baguettes (p. 225)

I will never forget the first time we bought a baguette in France. We all savored every bite. Denser than Italian bread. It is wonderful plain or with butter, and also makes excellent garlic bread and brushetta. When the kids were young, I would make an extra loaf for French toast the next morning. It makes cute little rounds and tastes so good! I hope you enjoy this recipe. It’s a wonderful comfort bread that goes well with any soup you choose to make!

French Baguette

French Baguettes (p. 225)

2 baguettes


1 1/2 cups warm water

1 1/2 T. active dry yeast, (2 packets)

2 tsp sugar

3 1/4 cups flour

2 tsp salt

melted butter


  1. In a small bowl combine 1/2 cup of the warm water, the yeast and 1 tsp of the sugar.  Stir to combine and let mixture stand for about 5 minutes or until foamy.
  2. In a large mixing bowl blend the flour, salt, the remaining teaspoon of sugar and the yeast mixture.
  3. Gradually add remaining water and mix until the dough forms a smooth ball that is not too sticky to handle (if it is too sticky add a little more flour).
  4. Turn the dough onto a floured surface and knead briefly until the dough is smooth and elastic. Cut the dough in half and shape the halves into baguettes.
  5. Grease a baguette pan and place the loaves in the pan.
  6. Score the loaves down the middle, cover with a dish towel and let rise in a warm place for about 30 minutes or until doubled in size.
  7. Preheat the oven to 450 degrees and place a shallow pan of water in the bottom of the oven to create steam.
  8. Bake the baguettes for 15 minutes. If desired brush the tops with melted butter halfway through the baking.

*For a softer crust, brush with butter when they have finished baking.

16 thoughts on “French Baguettes (p. 225)

  1. This is my very favorite of your recipes! I make it twice a week and feel like super mom :-) The whole family loves it warm from the oven and it’s the easiest thing. Who would have guessed I’d ever use enough yeast to buy in bulk? I’m proud to share that I do, primarily with this recipe (and a lot of Friday night pizza dough!) Thank you Food Nanny<3

  2. I’m confused. Do you add the water to the yeast/water/sugar and then add the flour TO the yeast/water/sugar mixture? Can I do this in a kitchen aid mixer?

  3. Hi Erin – to make the yeast mixture, you’re only using 1/2 C of water. Once you combine the flour, salt, remaing sugar and yeast mixture, you add the remaining 1 cup of water to that. Hope that helps and yes a kitchen aid mixer works fine. If you use a mixer, you may or may not need to use the whole 1 cup of water. Just keep adding water until the dough is the right consistency. Happy Baking! OX

  4. I love this bread! I have made many of the recipes in your book and loved them. I made the buttermilk cornbread last week and we all loved it. My husband said, ” That food nanny really knows how to cook.” Thanks for all your help in bringing a good dinner to my table.

  5. I don’t have a baguette pan to cook these on. Is 1 jelly roll pan big enough for both loaves or should I use a pan for each loaf. Thanks.

  6. Pingback: Meal Plan | Extra large and in charge, for now…

  7. When you came to demonstrate this in Pocatello, you did such an outstanding job. But I still didn’t trust you that I could bake a successful loaf myself. I’m happy to report that I did it and my success is totaly due to the genius of your recipe. Thanks for teaching me.

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