Quick Baguettes

  • Author: Meagan


The second I saw these on Dinner with Julie, I e-mailed an ‘alert’ to Kyla…and she had already made them.  They’re great, and they’re basically impossible to muck up – enjoy!



Quick Baguettes

1 1/2 c. very warm water

2 1/4 t. (or 1 package) traditional active dry yeast

2 T. sugar

1 1/2 t. salt

3 to 4 c. flour


Preheat the oven to 425, whisk together the warm water, yeast and sugar in a large bowl, then set the bowl in a warm place for 10 minutes.  Add the salt and about 2 cups of flour, give it a good stir, and then continue adding a half cup of flour at a time until the dough is soft, but not sticky.  Knead the dough for a few minutes until it’s nice and elastic (I kneaded it in the bowl until the flour was worked in and then turned it out onto my counter top – Julie said to go ahead and use a mixer with a dough hook, I just haven’t tried it that way yet).

Cut the dough into 4 even-ish pieces, then roll each piece into a long, skinny rope.  Twist together 2 of the ropes to form 1 loaf, then repeat with the other 2 ropes.  Transfer both ‘loaves’ onto a parchment lined baking sheet.  Here’s where you can either allow the loaves to rest/rise for 15-30 minutes, or you can bake them straight away.

Bake for 15 to 20 minutes until the loaves are golden brown and crusty.  The originator of this recipe recommends putting ice in your oven at the same time you place the loaves in to bake (though she actually said throw the ice on the bottom of your oven, I put some in a pan on the bottom rack) – I tried this, the bread worked…so I’ll have to update as I attempt differently.

  • Category: Bread and Buns


From Meagan's Kitchen

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