Baguettes are long and slender French breads that are great for grinders or submarine sandwiches.
Serves: 12Hands-on: 25 minutesTotal: 2 hours 10 minutesDifficulty: Medium
- 2 1⁄4 tsp. active dry yeast (1 packet)
- 1 1⁄4 cups water, warm (110°F–115°F)
- 3 cups bread flour
- 1 1⁄2 tsp. salt
- 1 Tbsp. olive oil
- Dissolve yeast in warm water in a small bowl. Allow to sit for 5 to 10 minutes to get bubbly. In a large bowl, whisk together 2 3⁄4 cups flour and salt. Stir yeast mixture into dry ingredients, mixing until a soft dough is formed. Cover and allow to rest for 15 minutes.
- Turn dough out onto a lightly floured surface. Knead dough 8 to 10 minutes until smooth and elastic, adding additional flour as needed so dough is not too sticky. Place dough in a lightly oiled bowl, turning once to coat the surface of the dough. Allow to rise 40–50 minutes, or until doubled in bulk. Punch dough down a few times and divide in half.
- Place dough halves on a lightly floured surface. Roll each piece into a 12-inch rope-shaped loaf. Place loaves on a lightly greased baking pan. Brush dough lightly with olive oil, cover, and allow to rise an additional 20 minutes, or until doubled.
- Preheat oven to 450°F. Cut 3 slices 1⁄4 inch deep diagonally across each loaf. Bake for 20 minutes, or until the bottoms are browned and loaves produce a hollow sound when tapped. Transfer to wire racks to cool.