I bake this easy french bread recipe when the house feels quiet and we want warm bread on the table. We mix a simple bread dough recipe by hand. The dough feels smooth. The scent turns gentle and sweet. It bakes crisp outside and soft inside. We slice and share while steam curls up and butter melts. We make bread from scratch with calm steps that fit real life. If you are new you can start with a 10 minute bread recipe for practice. If you need speed this 1 hour bread recipe helps. If the pantry looks bare use a 3 ingredients bread recipe for a small loaf. I also love cast iron bread recipes for a deep crust and steady heat. We cook for family but we also cook for ourselves. A loaf like this reminds us to slow down. We knead. We rest. We bake. Then we sit for a minute with butter a little salt and a smile.
Table of Contents
- 1) Key Takeaways
- 2) Easy French Bread Baguette Recipe
- 3) Ingredients for French Bread Baguette
- 4) How to Make French Bread Baguette
- 5) Tips for Making French Bread Baguette
- 6) Making French Bread Baguette Ahead of Time
- 7) Storing Leftover French Bread Baguette
- 8) Try these Bread recipes next
- 9) French Bread Baguette
- 10) Nutrition
1) Key Takeaways
We bake for comfort and for calm. A warm loaf turns a simple meal into a friendly table. The crust snaps. The crumb stays soft. Butter melts and life slows down for a moment.
This method uses instant yeast and basic pantry items. The steps feel small and steady. Mix. Rest. Shape. Bake. The work fits into a busy day with space to breathe.
You can make a baguette without a mixer. You can bake on a sheet pan. If you like a deeper crust, use a hot cast iron pan for steam. The flavor builds with time and a little patience.
2) Easy French Bread Baguette Recipe
We lean on an easy french bread recipe when dinner needs a boost and time feels tight. This easy french bread recipe gives us a crisp crust and a tender middle. The dough comes together fast and feels smooth under the hand.
I write this as Camila from Camila Cooks and I mean every word. Simple steps help new bakers start with confidence. The method reads clear and stays forgiving. You can try no mixer french bread recipe on a weeknight and still eat on time.
For search terms we fold in baguette and homemade bread and crusty loaf so readers find what they need. For longer searches we touch how to make baguette at home and French bread with instant yeast and no mixer french bread recipe. These phrases sit inside real sentences so the page still reads like a friend in the kitchen.
3) Ingredients for French Bread Baguette
Bread flour Strong flour builds chew and holds gas for lift. Use all purpose if needed and expect a softer crumb and a gentle bite that still pleases with soup or salad.
Warm water The water should feel like your hand. This warmth wakes the yeast and helps gluten start to form. Too hot will hurt it. Aim for a calm warmth.
Instant yeast Quick yeast makes a steady rise and a clean flavor. It mixes straight into the bowl. This suits a basic baguette tutorial and keeps the process simple.
Sugar A small spoon helps the yeast start and gives color to the crust. The loaf does not taste sweet. It only looks more golden and smells cozy.
Fine sea salt Salt seasons the crumb and strengthens the dough. Add it after the yeast wakes. The flavor will feel round and balanced at the table.
Olive oil A spoon gives a softer crumb and an easy slice. Leave it out for a drier crackle. Both paths taste good and fit the same bake time.
4) How to Make French Bread Baguette
Step one Mix warm water with yeast and sugar in a wide bowl. Wait until a light foam appears. This shows the yeast feels awake and ready for work.
Step two Add salt and olive oil. Stir in flour in gentle rounds. Switch to your hand and fold until a rough dough forms and the bowl looks mostly clean.
Step three Knead on a floured board until smooth and stretchy. Ten minutes by hand builds strength. This simple French loaf method keeps the crumb even.
Step four Let the dough rise in a lightly oiled bowl until doubled. The finger dent should spring back slow. The room should feel warm but not hot.
Step five Shape into two long loaves. Roll tight from the long side. Pinch the seam. Set on parchment. Cover and let rise until puffy and light.
Step six Heat the oven very hot. Slash three lines on each loaf. Bake until the crust turns deep gold and the bottom sounds hollow. Cool before slicing.
5) Tips for Making French Bread Baguette
Use a preheated metal pan on the lower rack and add a few ice cubes for quick steam. This trick gives shine and lift. It supports a basic baguette tutorial without special gear.
Weigh your flour when you can. If you use cups spoon and level to stay close. A wetter dough gives a thinner crisp shell. A drier dough gives more structure.
Score with a very sharp blade and keep the slashes shallow. The cuts guide the rise and keep random tears away. For more color brush with a light egg wash before baking.
6) Making French Bread Baguette Ahead of Time
Mix the dough and let it rise until just puffy. Press it down and cover well. Chill for up to one day. Cold dough tastes fuller and shapes neat with less stick.
When you are ready set the bowl on the counter until the dough feels lively again. Shape and let it proof. Bake on a stone or a sheet pan. The schedule feels flexible and friendly.
For busy weeks freeze baked loaves and reheat in a hot oven for ten minutes. The crust wakes up and the crumb feels warm again. This supports quick homemade French bread on any night.
7) Storing Leftover French Bread Baguette
Keep the loaf in a paper bag at room temp for one day. The shell stays crisp and the center stays soft. Plastic softens the crust so use it only for sandwiches.
For day two slice and toast. A drizzle of olive oil and a pinch of salt bring it back to life. Leftover slices make great garlic bread and quick croutons.
For longer storage wrap and freeze. Reheat straight from the freezer in a hot oven. The kitchen fills with the same warm scent and the table feels ready again.
8) Try these Bread recipes next
9) French Bread Baguette
Easy French Bread Recipe Soft Baguette With Golden Crust
Ingredients
For the Dough
- 3 and one quarter cups bread flour spooned and leveled
- 1 and one quarter cups warm water about body temp
- 2 and one quarter teaspoons instant yeast
- 2 teaspoons sugar
- 1 and one half teaspoons fine sea salt
- 1 tablespoon olive oil optional for a softer crumb
For Shaping and Baking
- Extra flour for dusting
- 1 egg white mixed with 1 tablespoon water for a light wash optional
- Ice cubes for steam optional
Instructions
Mix the Dough
- Whisk warm water yeast and sugar in a large bowl. Let stand until a light foam forms about 5 to 8 minutes.
- Stir in salt and olive oil. Add flour in three rounds and mix with a spoon then with your hand until a rough dough forms.
Knead and First Rise
- Turn the dough onto a lightly floured board. Knead until smooth and stretchy about 8 to 10 minutes.
- Place in a lightly oiled bowl. Cover and let rise in a warm spot until doubled about 45 to 60 minutes.
Shape the Loaves
- Gently deflate the dough. Divide in two. Rest 5 minutes.
- Pat each piece into a rectangle. Roll up snug from the long side. Pinch seam. Taper the ends for a classic look.
Second Rise
- Set loaves seam side down on a parchment lined sheet. Cover and let rise until puffy about 30 to 40 minutes.
- Near the end preheat oven to 475 F. Place a metal pan on the lower rack to create steam.
Score and Bake
- Slash each loaf with three diagonal cuts using a sharp knife. Brush with egg wash if using.
- Slide the sheet to the center rack. Toss a few ice cubes into the hot pan for quick steam. Bake 18 to 24 minutes until deep golden and hollow when tapped.
- Cool on a rack 20 minutes before slicing.
Serve and Store
- Serve warm with butter soup or salad.
- Store at room temp in a paper bag up to 2 days. For crispness reheat in a hot oven for 5 to 7 minutes.
10) Nutrition
One slice gives about one hundred ten calories with a balance that suits most meals. You get carbs for energy and a small bit of protein. The fat stays low.
Sodium stays modest when you control the salt in the mix. If you serve with soup taste the bowl first and keep the bread plain. This keeps the plate in balance.
For fiber add a small share of whole wheat flour in the dough. The crumb turns a little darker and the flavor grows deeper. The crust still crackles in a happy way.
Written by Camila for Camila Cooks where home cooks learn with care and with clear steps.
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