INTRODUCTION
Easy French Bread Baguettes are a simple take on a classic loaf. This recipe makes four long, crisp loaves with a soft center. You can use them for sandwiches, toast, or to dip in soups. They bake in one oven and need only a few pantry items. If you love warm bread with melted butter or herbs, this warm baguette will not disappoint. For a cheesy twist to serve with your baguettes, you might also enjoy this best cheesy garlic bread recipe as a side.
These loaves can fit many goals. They can be a lighter option when made with part whole wheat flour. They work well for meal prep and for family meals. They are easy to shape and freeze. The simple dough is a great place to make a healthy version by adding seeds or using lower sugar. This article shows clear steps, health ideas, storing tips, and simple swaps to make these baguettes fit your plan for a healthy, balanced meal.
WHY YOU WILL LOVE THIS RECIPE
- Quick and clear steps you can follow.
- Great for meal prep: bake several loaves and freeze extras for later.
- Lighter option: swap some white flour for whole wheat for more fiber.
- Good for weight loss when you watch portions and pair with lean proteins and veggies.
- Easy to change into a healthy version or a high protein meal by choosing the right mix-ins and toppings.
This bread gives you a fresh loaf in about two hours. It uses simple ingredients and little hands-on time. The dough is not hard to make and is forgiving for new bakers.
HOW TO MAKE Easy French Bread Baguettes
This section shows how to turn simple pantry items into warm, crisp baguettes. Read all steps before you start. You can make a lighter option by using 1 cup whole wheat flour and 2-1/2 to 3 cups AP flour instead of all white flour. This raises fiber and adds a nutty taste without changing the method.
EQUIPMENT NEEDED
- Stand mixer with dough hook (optional) or a large bowl and strong hands
- Measuring cups and spoons
- Mixing bowls
- Spatula or wooden spoon
- Clean towel or plastic wrap
- Baking sheet or pan
- Sharp knife for scoring
- Pastry brush for egg wash
- Oven and cooling rack
Ingredients You’ll Need :
1/2 cup very warm water, 2 Tbsp instant yeast, 2 cups hot water, 3 Tbsp sugar, 1 Tbsp salt, 5 Tbsp canola oil, 2 cups bread flour, 3-1/2 to 4 cups AP flour, Egg wash: 1 egg whisked together with 1 Tbsp water
STEP-BY-STEP INSTRUCTIONS :
In a small bowl, dissolve the yeast in the 1/2 cup very warm water. Set aside and let it do it’s thing!, In your mixer bowl, add the 2 cups of hot water, sugar, salt, canola oil and bread flour. Stir together till combined. Add the yeast mixture and stir it all together., Place the mixer bowl on the mixer with the hook attachment and add the AP flour 1 cup at a time until the dough comes together and is smooth and not too sticky. (You don’t have to use the full four cups though in my climate in Utah, I usually do – the dough should not stick to your hands, but it will feel a little tacky.), Cover with a clean towel and and let sit in a warm place for an hour, using a spatula to scrape down the sides and flip it over to deflate the rise every ten minutes., After an hour, turn the dough out onto a well floured surface. Divide the dough in to four equal pieces., For each section of dough: Sprinkle a little flour on it as needed to stop it from sticking to anything. Gently roll out into a rectangle, (mine were about 10×4). Roll along the long side as if you were making cinnamon rolls. Pinch the ends closed, shape the loaves and place each loaf on your pan., Score each loaf with a sharp knife 4-5 times, cover with a towel and let rise in a warm place for another 20-30 mins., Preheat the oven to 375 with 1 rack placed in the bottom position and 1 rack in the middle position. Place a spare baking sheet on the bottom rack., Brush the loaves with the egg wash and place the pan on the middle rack., Throw 4-5 ice cubes on the spare baking sheet on the bottom rack and close the oven door immediately., Bake at 375 for 25-30 mins or until golden brown., Remove from the oven and brush with melted butter immediately. Cool and serve!
HOW TO SERVE Easy French Bread Baguettes
Serve these baguettes warm for the best taste. Cut slices about 1/2 inch thick to control portions. For a balanced plate, serve one slice with a cup of soup and a side salad. For a high protein meal, use the baguette as a base for lean protein like grilled chicken or white fish and add a cup of steamed veg. For a lighter option, toast a thin slice and top with a spread of hummus and sliced tomato.
Portion tip: one standard slice (about 1/2 inch) is a good serving. If you want to keep it low calorie, pair one slice with a large salad and a palm-sized portion of protein.
STORAGE & FREEZING : Easy French Bread Baguettes
Cool the loaves completely before storing. For short term, keep in a paper bag at room temperature up to two days to keep the crust crisp. For longer storage, wrap each loaf in foil and place in a freezer bag. Freeze up to three months. To reheat from frozen, bake at 350°F for 15–20 minutes until warm and crisp. If you plan meals ahead, this bread is great to freeze and pull out for a quick meal or sandwich.
If you want to keep carbs lower in your daily plan, serve smaller slices and pair them with high fiber and high protein items to make the meal feel full longer. This way the baguette fits with goals like good for weight loss or low calorie plans.
SERVING SUGGESTIONS
- Balanced bowl: Slice baguette and serve with a bowl of vegetable soup and grilled chicken for a high protein meal.
- Healthy snack: Toast and top with mashed avocado, lemon, and seeds for extra fiber.
- Salad + bread: One slice with a large mixed green salad and a vinaigrette makes a light meal.
- Family dinner: Use for sandwiches with lean deli turkey, lettuce, tomato, and a bit of mustard for a lower calorie option.
For a warm and hearty main, these baguettes pair well with creamy sauces. Try them with a rich pasta or a warm dip. If you want a bread bowl style meal, check serving ideas like this chicken alfredo garlic bread bowls to get ideas on hearty pairings.
VARIATIONS
- Healthier version: Replace 1 cup of AP flour with whole wheat flour. Add 2 Tbsp ground flaxseed or chia for more fiber and omega-3. This gives extra fiber and a fuller bite while keeping the method the same. This is a healthy version and a lighter option that still tastes great.
- High-protein version: Add 1/4 cup vital wheat gluten to the flour mix or mix in 1/2 cup unflavored whey protein isolate (try small tests first). You can also fill the baguette for a high protein meal by slicing and adding lean chicken breast, tuna salad made with Greek yogurt, or cottage cheese. This turns your baguette into a more filling, high protein meal.
- Low-carb or keto-friendly option: If you need a low carb choice, try making a small almond-flour based loaf or cloud bread to mimic a baguette shape. The texture will differ, but it gives a bread-like option for low carb plans.
- Air fryer version: Make smaller, thinner loaves (dinner-bread size). Preheat the air fryer to 350°F. Place one or two small loaves in the basket without crowding. Cook 8–12 minutes until golden, turning once halfway. Check often to avoid burning. This air fryer method gives a crisp outside and quick cook time for small batches.
- Sweet twist: Brush with a light honey butter after baking and sprinkle toasted nuts for a sweet snack to serve with tea or dessert. For a sweet side idea, you can pair small slices with cookies like these candy cane shortbread cookies at a holiday table.
These changes keep the base steps and swap a few flours or mix-ins to meet diet needs like more protein, lower carbs, or higher fiber.
FAQs
Q: Is this recipe good for people watching calories?
A: Yes. This recipe can be part of a low calorie meal if you watch portions and pair the bread with lean proteins and plenty of vegetables. Use thinner slices and whole grain swaps for more fiber.
Q: Can I make baguettes gluten free?
A: Traditional baguettes use wheat flour and gluten for structure. For a gluten free option, use a tested gluten free bread mix and follow that mix’s directions. Texture will be different, but you can make a gluten free bread that serves a similar role.
Q: How long will these baguettes stay fresh?
A: At room temperature in a paper bag, they stay good 1–2 days. Freeze for up to 3 months. Reheat in the oven to refresh crust and inside.
Q: Is this a good choice for meal prep?
A: Yes. This bread is great for meal prep. Bake, slice, and freeze. Pull out slices to make quick sandwiches or toast for breakfasts. It is a great for meal prep item.
Q: Can I add seeds or nuts for more fiber and protein?
A: Yes. Add seeds like sesame, sunflower, or flax on top or mix in up to 1/3 cup for extra fiber and some protein. This makes the loaf more filling and adds a healthy texture.
Q: Will sugar in the recipe affect diabetics?
A: The small sugar amount feeds the yeast but does not make the bread very sweet. If you have diabetes, watch portion size and pair with protein and fiber to slow blood sugar spikes. Consider whole grain swaps for more fiber and slower digestion.
MAKE-AHEAD TIPS FOR Easy French Bread Baguettes
- Mix and rise: Make the dough the night before, cover, and place in the fridge. The cold rise slows yeast and improves flavor. In the morning, shape, let rise 30 minutes, and bake. This is great for meal prep.
- Freeze baked loaves: Bake and cool, then wrap and freeze. Slice before freezing if you want to pull single servings. This saves time on busy days and makes the bread a ready side for many meals.
- Dough freeze option: After first rise, shape loaves and freeze unbaked on a tray. When frozen, wrap loaves and return to the freezer. To bake, thaw in the fridge overnight, bring to room temp, let rise 20–30 minutes, and bake. This saves active time and works well for planning ahead.
These tips make the baguettes a reliable, easy-to-use item for meal plans. They let you keep fresh bread on hand and help support goals like healthier meals, meal prep, and being good for weight loss when used in balanced plates.
Easy French Bread Baguettes
Ingredients
Method
- In a small bowl, dissolve the yeast in the 1/2 cup very warm water. Set aside.
- In your mixer bowl, add the 2 cups of hot water, sugar, salt, canola oil, and bread flour. Stir together until combined.
- Add the yeast mixture and stir it all together.
- Place the mixer bowl on the mixer with the hook attachment and add the AP flour 1 cup at a time until the dough comes together and is smooth and not too sticky.
- Cover with a clean towel and let sit in a warm place for an hour, flipping the dough every ten minutes to deflate.
- After an hour, turn the dough out onto a well-floured surface and divide it into four equal pieces.
- Gently roll out each section of dough into a rectangle and roll along the long side to shape into a loaf.
- Pinch the ends closed and place each loaf on a baking pan.
- Score each loaf with a sharp knife 4-5 times and cover with a towel, letting rise for another 20-30 minutes.
- Preheat the oven to 375°F with one rack placed in the bottom position and one in the middle.
- Brush the loaves with the egg wash and place the pan on the middle rack.
- Throw 4-5 ice cubes on a spare baking sheet on the bottom rack and close the oven door immediately.
- Bake at 375°F for 25-30 minutes or until golden brown.
- Remove from the oven and brush with melted butter before cooling and serving.