By   October 9, 2015


French Baquette (17 of 20)

French Baguette is a classic long thin loaf of bread. Imagine, a beautiful fall evening, all your family is now home…The bread is in the oven, and its almost time for dinner. The house smells like heaven, and everybody is waiting, when the fresh bread will come out, because there’s nothing better than this warm goodness. Here’s an easy-to-follow recipe for you, my friends!


1 table spoon active dry yeast
1 table spoon sugar
3/4 cup warm milk
3/4 cup warm water
1 teaspoon salt
1 tablespoon salad oil + more to brush on top of loaves
3 cups flour (I used organic unbleached flour)
1 tablespoon cornmeal

French Baquette (1 of 20)

I use my bread maker for mixing and kneading the dough. You can use a food processor with hook attachment or knead the dough by hand. I find that using the bread maker is the easiest method.

Start with combining yeast, sugar, milk and water; follow with salt, oil and flour. If using bread maker, just turn it on, and let it do the job. The dough will need to rise, which will take about hour and a half.

If doing it by hand, after mixing all the ingredients together, turn dough onto lightly floured surface and knead until elastic, about 7 minutes, adding as little flour as possible while kneading. (Dough will be slightly sticky.) Shape it into a ball; place in greased large bowl, cover with towel; let rise in warm place until doubled, about 2 hours.

French Baquette (2 of 20) French Baquette (4 of 20) French Baquette (5 of 20)

Cut dough in half, and shape loaves by twisting each half of dough. Preheat oven to 425 degrees F. Meanwhile, grease large cookie sheet; sprinkle cookie sheet with cornmeal. Brush loaves with oil.

French Baquette (7 of 20) French Baquette (8 of 20) French Baquette (10 of 20)

Place the dish with hot water on a bottom rack, this will create some steam during baking process.  Bake 20-25 minutes until golden.

French Baquette (12 of 20)  French Baquette (13 of 20)


French Baquette (18 of 20)


4 Comments on “FRENCH BAGUETTE

  1. Tatyana

    Vera! Thank you for posting this recipe! I have a ? Do I need to let the bread rise after shaping the loafs?

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