French Baguette

• 2 1/4 cups all-purpose flour
• 1 1/2 teaspoons salt
• 1 teaspoon sugar
• 1 packet (2 1/4 teaspoons) active dry yeast
• 3/4 cup warm water (110°F)
• 1 tablespoon olive oil

Steps

1. 1 In a large bowl, combine flour, salt, and sugar. Sprinkle yeast over the top and pour in warm water.
2. 2 Mix until a dough forms, then knead for about 8 minutes until smooth and elastic.
3. 3 Place dough in a lightly oiled bowl, cover, and let rise for 1 hour or until doubled in size.
4. 4 Preheat oven to 425°F. Divide dough into two portions and shape into baguettes.
5. 5 Bake for 20-25 minutes until golden brown and crust is crisp.
6. 6 Cool on a wire rack before serving.

Nutrition

Tips

• For a more authentic flavor, let the dough rise overnight in the fridge.
• To get a nice slash on top, use a sharp knife or razor blade.
• Sprinkle cornmeal on the baking sheet to prevent sticking and add texture.
• For extra crispiness, place a pan of water in the oven while baking to create steam.

Storage

Store baguettes in a paper bag at room temperature for up to 2 days. Freeze for longer storage; reheat in a warm oven.

Serving Suggestions

• Serve with a bowl of French onion soup.
• Pair with brie and a glass of Chardonnay.
• Slice and use for turkey sandwiches.
• Enjoy with olive oil and balsamic vinegar for dipping.

FAQ