Nothing satisfies a craving for delicious, fresh bread like a Homemade Baguette!
I’m a bread fiend kids. I love grabbing a warm loaf of French bread (or two) at the store and just snacking on them through out the day. They so delicious and comforting, and bread just tastes SO good! I have a crush on baguettes too. They’re thin, crispy, and the perfect vehicle for eating all kinds of other yummy foods – AKA bruschetta!
This baguette recipe is a little different than the loaves you’ll find at the store. The crust isn’t quite as thick or super crispy (you won’t miss all the crumbs, promise), but the bread’s texture is wonderful! Top is with honey, butter, ricotta, or eat it straight up. Homemade bread is amazing and totally worth the time it takes!
- 1 tablespoon honey
- 1 1/2 cups warm water divided (right around 110 degrees F)
- 1 envelopes dry active yeast about 2 1/4 teaspoons
- 2 cups all-purpose flour plus more for dusting
- 1 teaspoon salt
- Cornmeal for dusting baking sheet
- 3 to 4 ice cubes
- Non-stick cooking spray
In a glass measuring cup combine honey and 1/2 cup warm water until combined. Add yeast, give the mixture a quick stir, and let the yeast bloom for 5 minutes.
In the bowl of a stand mixer, with the dough hook attached, combine flour and salt. Pour yeast mixture into flour mixture, and mix with the dough hook until combined. Slowly drizzle in more warm water until the dough comes to a ball and isn't too sticky. You may not use all the water. If the dough gets too wet, add a little more flour.
Transfer dough to a lightly floured surface and knead for 2 to 4 minutes, or until you press the dough with your thumb and it springs back.
Place dough in a medium mixing bowl coated with non-stick cooking spray. Roll the dough around to coat in the oil. Cover with a tea towel and let the dough sit in a warm place for 30 minutes, until the dough has about doubled in size.
Uncover the dough, punch it down, and transfer to a lightly floured surface. Pull the dough into a rectangle shape. Fold the top edge toward the middle of the loaf, and the bottom edge into the middle too. Flip loaf over and stretch it a bit more. Repeat folding, and stretching until loaf is 12 to 14-inches long. Round the short ends of the rectangle. Using a knife, cut a few diagonal lines down the top of the loaf, about 1/2-inch deep.
Place dough on a baking sheet coated with cornmeal. Cover with a tea towel and let rise again for 30 minutes.
Preheat oven to 450 degrees F. Place a metal (NOT GLASS!) pie plate or another baking pan on the bottom rack of the oven.
Once over has preheated, uncover dough and place on middle rack of the oven. Immediately add 3-4 ice cubes into the metal baking pan, and shut the oven door! This burst of steam gives the bread a nice crispy crust. YUM!
Bake for 15 minutes. Remove from oven and allow bread to cool on the baking sheet, until cool enough to handle.