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Easy French Bread Baguettes

These Easy French Bread Baguettes are perfect for sandwiches, toast or to dip in soups, providing a simple and delicious bread experience in just about two hours.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 2 hours
Servings: 4 loaves
Course: Bread, Side Dish
Cuisine: French
Calories: 150
Ingredients Method Notes

Ingredients
  

For the dough
  • 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 all-purpose (AP) flour
  • 1 egg whisked together with 1 Tbsp water for egg wash

Method
 

Preparation
  1. In a small bowl, dissolve the yeast in the 1/2 cup very warm water. Set aside.
  2. In your mixer bowl, add the 2 cups of hot water, sugar, salt, canola oil, and bread flour. Stir together until combined.
  3. Add the yeast mixture and stir it all together.
  4. 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.
  5. Cover with a clean towel and let sit in a warm place for an hour, flipping the dough every ten minutes to deflate.
Shaping
  1. After an hour, turn the dough out onto a well-floured surface and divide it into four equal pieces.
  2. Gently roll out each section of dough into a rectangle and roll along the long side to shape into a loaf.
  3. Pinch the ends closed and place each loaf on a baking pan.
  4. Score each loaf with a sharp knife 4-5 times and cover with a towel, letting rise for another 20-30 minutes.
Baking
  1. Preheat the oven to 375°F with one rack placed in the bottom position and one in the middle.
  2. Brush the loaves with the egg wash and place the pan on the middle rack.
  3. Throw 4-5 ice cubes on a spare baking sheet on the bottom rack and close the oven door immediately.
  4. Bake at 375°F for 25-30 minutes or until golden brown.
  5. Remove from the oven and brush with melted butter before cooling and serving.

Notes

For a lighter option, swap some white flour for whole wheat for more fiber. Store the loaves in a paper bag for up to two days or freeze for longer storage.