This homemade baguette is crispy, crunchy, and absolutely perfect! It's a quick and easy loaf with just 5 ingredients - and it will be on the table in under 30 minutes! This is a crusty French bread recipe that cuts out the pesky wait time. This recipe has been adjusted from the original for better performance.
Never made it before? I've got you covered with tips (like how to get that crispy crust!) and easy instructions. Once you've tried this recipe give my potato garlic baguettes a try!
Shopping list
This is a simple recipe - you probably have all the ingredients on hand.
- Active dry yeast
- Sugar
- Salt
- All-purpose flour
- cornmeal
- water
If you've never worked with yeast dough before I suggest reading my complete guide to working with yeast doughs before you start this recipe. It has a ton of information that will make you an experienced baker in no time!
Garlic bread in 30 minutes
I was short on fillers for dinner and decided to make garlic bread. There was just one problem — no baguette.
You know what dinner filler is, right?
It's the cheap stuff you use to fill up teenagers after they have consumed everything else in the neighborhood on the table. For my family that means bread, rolls, biscuits, muffins, and anything else that will keep my boys from eyeing the dogs hungrily.
I started getting out the ingredients as my husband pulled out of the driveway to go pick the kids up from school. That's usually about a 40 minute adventure. Thank you crazy lady in the pick-up line.
Believe it or not, by the time the kids burst through the door the finished baguette was cooling on the counter.
What is a baguette, anyway?
A French baguette is a long, rounded loaf of bread that has a chewy crumb and a crispy crust.
Traditionally they are about 2-inches in diameter and 2 feet long. The most authentic baguettes contain only flour, yeast, water, and salt.
It's a basic loaf of bread that is perfect for SO many things!
Related recipes
There's nothing like a warm, homemade loaf of bread! Here are some of my favorites.
- Rustic Bread is a round loaf of artisan bread that's made in a cloche. There's truly nothing like it.
- No Knead Sourdough is an easy bread recipe for those of you who like sourdough.
- English Muffin Bread is another batter bread that you don't knead... well you need it but you don't knead it. It comes out just like an English muffin!
- Buttermilk Bread is the most popular bread recipe on Restless Chipotle - it makes big, fluffy, old fashioned loaves.
- Best Homemade Bread Recipes is a collection of my favorite recipes!
Tips
French bread isn't hard to make at all. Here are some tips for success.
- Use fresh ingredients - the best you can afford. When the ingredient list is simple like this one you need good ingredients.
- If you consistently have trouble getting the yeast to work right try using bottled spring water - there may be something in your water that's not harmful to you but the yeast doesn't like.
- Throwing the water on the floor of a hot oven creates a ton of steam - this gives the bread its classic texture. Be careful though, you don't want steam burns! A cup of ice also works for this.
- Kosher salt is used in this recipe. If you use regular table salt reduce the amount to one teaspoon.
- When you score the top use a very sharp knife and cut it on a 45 degree angle. This helps it to rise evenly.
- You can add 1/2 teaspoon extra yeast and let the dough rise in the fridge overnight if you need to.
What to do with leftovers
- Garlic bread
- French bread style pizza - just cut the loaf in half longways and add toppings to the cut sides of each half. Bake at 375F until the cheese melts and bubbles
- Croutons - don't throw away stale bread! Cut into cubes and toss in melted butter to coat then bake at 350F for 15 minutes
- Use for hoagies and other sandwiches
- Panzanella is an Italian salad made with a generous amount of cubed baguette
- French toast
- Appetizers like bruschetta
- Breadcrumbs
- Bread pudding
FAQs
Here are the most commonly asked questions about this recipe. If you don't find the answer to yours here leave a comment below or email me - I'll get back to you as soon as I can!
How do you make them soft?
Cover the baguettes with a towel as they are cooling and skip the step where you add steam to the oven.
How do you shape it?
Start with your hands in the middle of the loaf and gradually move them to the outer edge of the baguette as you roll back and forth. Use the palms of your hand to gently roll the dough into a long, thick rope - it's kind of like rolling play-do.
Can you soften a stale baguette?
Wrap it in a damp towel and place it on a baking sheet. Add it to a 375F oven for 10 minutes.
Do they freeze well after baking?
Yes you can! I like to slice them and put a square of parchment paper between each slice then wrap the whole loaf tightly. I seal mine in my vacuum sealer but don't let it remove all the air - you'll want to watch carefully. You can freeze for up to 3 months.
Can you freeze unbaked baguettes?
Yes - but this recipe is so quick and easy there's no need to. If you are going to freeze it shape it and freeze immediately. When you want to bake it you'll need to thaw it overnight in the refrigerator and then let it rise a little before baking as directed. Again, this is so quick and easy that you could be finished with the whole thing and have the kitchen cleaned up in the time it took you to do this.
Equipment
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Yeast can be expensive if you make a lot of bread. I like buying Red Star yeast in bulk on Amazon. It lasts a long time if you refrigerate it and I love the quality of Red Star (they did not pay me to say that!) Baking the dough on coarse ground cornmeal gives the crust a more authentic texture and flavor, in my opinion.
You'll love this simple baguette recipe! It just takes 30 minutes - the inside is chewy, the crust is crispy, and people will wonder how in the world you manage to do all that you do.
It'll be our secret.
If you happen to live in a high altitude you'll want to read this information on how to adjust for high altitude baking.
If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need. Don't forget that you can click on "add to collection" to save it to your own, private recipe box!
If you love this recipe please give it 5 stars! ⭐️⭐️⭐️⭐️⭐️
📖 Recipe
Quick and Easy Homemade Baguette
Equipment Needed
Ingredients
- 2 cups water, 110F, comfortably warm
- 1 packet active dry yeast
- 2 tablespoons sugar
- 1 1/2 teaspoons salt
- 4 - 5 cups all-purpose flour, may need more but dough should be sticky
- coarse cornmeal for dusting the pan
Instructions
- Start preheating the oven to 425F before you even take the ingredients out of the pantry.
- Put the 110F water, yeast, and sugar in the bowl of your mixer.
- Mix briefly, just until blended.
- Set in a warm place for 10 minutes.
- After ten minutes stir in the salt and 1 cup of the flour.
- Using the dough hook mix on medium speed for about 2 minutes.
- Add the rest of the flour, 1/2 cup at a time until you have a soft dough.
- Knead for about 5 minutes until the dough is no longer sticky and dough is elastic.
- Form the dough into 2 or 3 long loaves on a heavy cookie sheet dusted with coarse cornmeal.
- Use a sharp knife to score (slice shallow gashes) in the top of the bread.
- Allow the loaves to rise for ten minutes in a warm place if there is time. If not - just go straight to the next step.
- Fill a 1 cup measure with ice and cold water
- Put the loaves into the preheated oven and toss the ice on the oven floor.
- Close the door quickly and don't open it until you are ready to take the bread out of the oven, 15 to 20 minutes later.
- Cool slightly before cutting.
Notes
- Use fresh ingredients - the best you can afford. When the ingredient list is simple like this one you need good ingredients.
- If you consistently have trouble getting the yeast to work right try using bottled spring water - there may be something in your water that's not harmful to you but the yeast doesn't like.
- Throwing the water on the floor of a hot oven creates a ton of steam - this gives the bread its classic texture. Be careful though, you don't want steam burns! A cup of ice also works for this.
- Kosher salt is used in this recipe.
- When you score the top use a very sharp knife and cut it on a 45 degree angle. This helps it to rise properly.
- You can add 1/2 teaspoon extra yeast and let the dough rise in the fridge overnight if you need to.
Judy
I make this bread quite often and the family loves it. I use instant yeast - 2 rounded teaspoons. I add the flour (with the salt) in half cup measures shortly after starting the water, sugar and yeast in my mixer with dough hook. I usually need 5 plus cups flour and make 3-4 baguettes.
Today I'm going to go with 2 loaves and let the loaves rest 20 minutes to see if I can get a softer baguette.
Kat
I just made your recipe and it came out awesome. I'm a really good cook but don't have the patience for baking. My husband decided to throw a couple of steaks on the grill so I made a huge salad and potatoes. The only thing missing was our fresh bread from the local bakery. Living in a Michigan county hit hard by covid-19, going out anywhere right now is not an option. In a last minute desperation move, I came across your recipe and thought I'd give it a try. This decision was made right around the time my husband was going out to get his grill ready. Even though I rushed through it like a mad woman, I can't believe how easily and quickly it came together. My dough was perfect and the final baked bread was fantastic. I even goofed up in a few places. I added the full measurement of salt when using table salt instead of kosher, and I tossed the salt in before the flour. Still, the dough was perfect and it made two big loaves. Even my son, a bread snob, loved it. I did have to bake it a little longer, but it was well worth the wait and really completed our meal. Our ice maker just broke the other day so I used a pie dish with water on the bottom rack which worked out great. Thanks for the easy and quick recipe...it was most enjoyable.
Marye
So glad you liked it, Kat!
Kelly Rawson
Great recipe! No cornmeal, so we used parchment paper. Otherwise, same recipe. LOVE IT.
Marye
Perfect. I honestly have to do without cornmeal sometimes too.
Angela milligan
I followed the recipe and it was perfect! Thank you very much for providing me with the opportunity to bake this. I questioned the ice and water...who knew? Thank you for sharing.
Marye
I am so glad you liked it, Angela!
ScottE
Hi Marye,
Make tons of french breads. Decided to try this fast recipe today. They're in the oven now. A couple of questions/issues I ran into. By the way, this is the first time I have used dry yeast, isually I have a block fresh yeast around. I bake a lot at home.
1st: followed your instructions exactly until I ran into an issue. The dough never firmed in my Kitchaid. Looked like soup. I dumped out of bowl and onto my butcher block to hand knead, had to add a LOT of flour to get firm. Did you mean knead 5 minites in mixer? That didn't work. So, as I said I put on block and kneaded by hand. Think that defeated my time and having expensivr high end mixer.
Next, my 10 minute, 2nd rise, didn't double. Maybe I kneaded too much (?).
I have a pretty much commercial style kitchen, it's about 75f in here.
Any ideas? I did proof the yeast. I have been striving to get my french bread, more airy with a nice crust.
Thanks,
Scott in North Carolina
Marye
Scott - I'm going to have to make this recipe again soon and see why people are all of a sudden having trouble. I'll try to get that done in the next week or so.
Sarah
I made the bread today and I definitely think the ratio of flour to water is incorrect. I used between 5 and 6 cups of flour and let it rise a bit longer because I had the time. Turned out very nicely.
I like using a dough hook in my mixer because I know the dough HAS to start cleaning the sides of the bowl to indicate correct ratio of flour to liquid in any bread recipe.
Marye
I'll be remaking this this week to check.
Marye
Hey Scott -
Just wanted you to know I remade the bread today and did have problems with the proportion - which is weird to me since it worked for years with the other proportions. Maybe using a different flour? OR maybe I didn't use to measure as carefully...In any case the recipe has been updated. Thanks.
Russ
I've been baking bread for a long time now. The ratio for bread is generally 1 cup water to roughly 3 cups of flour, depending on humidity. This recipe either requires 1 cup of water for 3 cups flour or 5-6 cups of flour with 2 cups of water . It's a great, simple recipe if you change your ratio. Cheers!
Marye
Hi Russ -
I've been baking bread since 1974 - and this particular version since 1978 - I'm not sure why some people are having issues but I will add your ratio to the recipe for the ones that are...thanks !!!
Michelle
Quick, Easy, and Tasty, Thankyou!!!
Marye
I am so glad you like it!! Have you been making bread long?
Deborah
I haven't made bread for a few months due to my diabetes but with summer and a garden of fresh tomato bushes nothing is better together than fresh sauce and warm bread. I accidentally added the salt to the water/sugar/yeast. Ooops. I Sent with it anyway. Nice there was a problem I let the dough rise for almost an hour. Gotta tell you the bread came out beautifully. My hubby liked it too. Thank you.
Marye
Im so glad you liked it!
Liz
How many ounces are in a packet of dry yeast? I have a big container
Marye
Liz - I just use a tablespoon when I'm not using a packet.
Cate
2 cups of water?? I ended up needing lots more flour than 3 cups...closer to 6 cups!
And is it one packet of yeast? 2 1/4 teaspoons...You didn't indicate the amount.
Tried to salvage what was a gooey mess 🙁
Marye
1 packet - yes... sorry. The dough should be quite soft...and the flour always varies - even for me it can vary as much as 2-3 cups.
john mcquillan
I also need WAY more flour before it even resembled dough, as opposed to batter. In the oven now, fingers crossed!!