Easy Homemade Baguettes


Three Easy Homemade Baguettes are baked golden and resting on a wooden board with a linen kitchen towel.
Easy Homemade Baguettes
Print Recipe
    Servings Prep Time
    3 baguettes 4 hours
    Cook Time
    25 minutes
    Servings Prep Time
    3 baguettes 4 hours
    Cook Time
    25 minutes
    Three Easy Homemade Baguettes are baked golden and resting on a wooden board with a linen kitchen towel.
    Easy Homemade Baguettes
    Print Recipe
      Servings Prep Time
      3 baguettes 4 hours
      Cook Time
      25 minutes
      Servings Prep Time
      3 baguettes 4 hours
      Cook Time
      25 minutes
      Ingredients
      Servings: baguettes
      Instructions
      1. In a large bowl stir together water and yeast and allow to ferment for about 10 minutes until foamy.
      2. Add 2 3/4 cups of flour and stir until moisture is absorbed. Cover with plastic wrap or clean kitchen towel and allow to rest for 20-30 minutes to allow the flour to hydrate.
      3. Flour your work surface with a sprinkle of the remaining flour. Dump out dough onto your work surface and sprinkle with salt and a tablespoon of flour to knead the dough without it being too sticky. Continue kneading the dough and adding flour by the tablespoon until dough is smooth but still a little tacky, about 8 minutes. Using a bench scraper to lift the dough off the counter helps until it becomes less sticky. The exact amount of flour is dependant on your working conditions and existing moisture in the flour you are using.
      4. Place dough in a large lightly oiled bowl. Cover with plastic wrap or clean kitchen towel and allow to rise in a warm, draft-free area for 60 minutes until double in size.
      5. Remove dough to your work surface and using your fingers push and spread dough to remove air pockets and to shape into an approximate 8"x 6" rectangle. Fold the long sides of the dough into the centre and then fold the top and bottom into the centre. Place the folded dough back into the bowl, seam side down. Cover and allow to rise for 60 minutes.
      6. Preheat oven to 475℉ and place a heatproof pan or cast iron skillet on the rack below your centre baking rack. If using a baking stone, place it in the oven to preheat as well.
      7. Divide dough into 3 equal portions and roll each into an approximate 14" log. Allowing the dough to rest for 60-second pauses between rolling will help the dough relax and hold its shape when rolled. Place shaped logs onto a baguette pan. Alternatively, you can lay logs onto lightly floured parchment that sits on a rimless baking tray. Leave enough space between the logs to pinch the parchment and lift up, creating pleats between the logs. Place rolled kitchen towels on both ends of the parchment to provide support. Cover and allow to rise for 50 minutes.
      8. Using a sharp knife or bread lame, make at least four 4" slashes across each loaf. Add ice cubes to the hot pan in the oven and place baguettes on centre rack above. Bake for about 25 minutes until golden and baguettes sound hollow when tapped. If using parchment, remove towels and pull parchment by the corners to flatten. Place pan in the oven as indicated above onto your preheated baking stone or simply on the middle rack if not using a stone.
      Recipe Notes

      -The exact amount of flour needed is dependent on many factors such as humidity and type of flour. Keep a small portion of flour aside and add by the tablespoon until the dough is smooth yet still tacky.  By all means, use a stand mixer fitted with a dough hook to knead the dough if desired.

      -Use an upside-down baking tray if you do not have a rimless one.

      -A baguette pan is an inexpensive investment that allows the loaves to brown evenly on all sides.

      Grilled Prosciutto and Asparagus Flatbread

      Grilled Prosciutto and Asparagus Flatbread cut into wedges on a wooden cutting board.
      Grilled Prosciutto and Asparagus Flatbread
      Print Recipe
        Servings Prep Time
        2 12x8 flatbreads 50 minutes
        Cook Time Passive Time
        10 minutes 70-80 minutes
        Servings Prep Time
        2 12x8 flatbreads 50 minutes
        Cook Time Passive Time
        10 minutes 70-80 minutes
        Grilled Prosciutto and Asparagus Flatbread cut into wedges on a wooden cutting board.
        Grilled Prosciutto and Asparagus Flatbread
        Print Recipe
          Servings Prep Time
          2 12x8 flatbreads 50 minutes
          Cook Time Passive Time
          10 minutes 70-80 minutes
          Servings Prep Time
          2 12x8 flatbreads 50 minutes
          Cook Time Passive Time
          10 minutes 70-80 minutes
          Ingredients
          Dough
          Flatbread
          Servings: 12x8 flatbreads
          Instructions
          Dough
          1. In the bowl of a stand mixer fitted with a dough hook, stir together water, honey and yeast. Allow to ferment for 6-8 minutes.
          2. Stir in 1 1/2 cups of flour, olive oil and salt. Begin kneading, allowing all the flour to be absorbed before adding more. Add additional flour gradually until dough is soft, subtle and no longer sticky to the touch, about 8 minutes. The exact amount of flour will vary.
          3. Lightly coat a large bowl with olive oil. Shape dough into a ball and place in bowl. Cover and allow to rise in a warm, draft free area until double in size, about 1 hour.
          Flatbread
          1. Slice prosciutto into 1/4" strips. Heat a non-stick skillet over medium-high and cook prosciutto until crisp, stirring often. This will take 8-10 minutes. Remove to a paper towel-lined plate.
          2. Preheat grill to medium.
          3. Cut the woody 1-2" off the bottom of the asparagus spears. If they are thick spears, shave the bottoms lightly with a vegetable peeler to make them uniform in width. Rub spears lightly with olive oil and season with salt and pepper.
          4. Place asparagus directly on grill against the grain of the grills. Grill for 4-6 minutes until crisp-tender, turning once or twice. Remove from grill and set aside.
          5. In a small bowl whisk together 1 tbsp olive oil, lemon juice, basil, salt and a few grinds of black pepper. Cut asparagus into 1" pieces and toss with a drizzle of lemon and oil, saving the remainder for finished flatbread.
          6. Deflate the dough by kneading 3-4 times and divide the dough into two portions. Cover lightly and allow the dough to rest for 10 minutes. This will help relax the dough and make it easier to flatten. Spread and press one portion out to an approximate 13"x8" rectangle on a flat, movable surface like a cutting board or back of a baking tray.
          7. Peel dough off of surface in one motion if possible and lay on preheated grill. Spread out corners slightly if possible. Close lid and cook for about 5-6 minutes until golden and crisp on the bottom. The time will vary depending on your grill and heat setting. Poke any large air bubbles and flip dough over.
          8. Immediately scatter on half of the asparagus, prosciutto and crumbled goat cheese. Sprinkle with 1/4 cup of parmesan and close the lid. Allow to cook for 3-4 more minutes to warm toppings and finish cooking the dough. Remove to a cutting board and cut into wedges. Drizzle with remaining olive oil and lemon juice and serve immediately.
          Recipe Notes

          -The dough will shrink up some when transferred to the grill, there's no stopping this, don't fight it!  I can usually grab and stretch out a couple corners once it is on the grill, but once it's on I don't mess with it much.

           

          Cinnamon Raisin Challah

          Baked and golden Cinnamon Raisin Challah braid rests on a wooden trivet that is draped with a navy and brown napkin. The loaf has two slices cut and resting at the front of the loaf. A knife and apricot jam sit to the side.
          Cinnamon Raisin Challah
          Print Recipe
            Servings
            1 large loaf
            Servings
            1 large loaf
            Baked and golden Cinnamon Raisin Challah braid rests on a wooden trivet that is draped with a navy and brown napkin. The loaf has two slices cut and resting at the front of the loaf. A knife and apricot jam sit to the side.
            Cinnamon Raisin Challah
            Print Recipe
              Servings
              1 large loaf
              Servings
              1 large loaf
              Ingredients
              Servings: large loaf
              Instructions
              1. In the bowl of a stand mixer fitted with a dough hook stir together water, brown sugar and yeast. Allow to proof for 7-8 minutes.
              2. Stir in 2 whole eggs, egg yolks, oil, and raisins. To this mixture add 2 cups of flour, cinnamon, cardamom and salt. Begin kneading, allowing all the flour to be absorbed. Add remaining flour gradually until dough begins to pull away from the sides and is smooth about 7-8 minutes. The dough will be a little sticky but you should be able to handle it without additional flour.
              3. Lightly oil a large bowl and turn out dough into bowl flipping to coat sides. Cover loosely with a clean kitchen towel and allow to rise in a draft-free area for 90 minutes. (It will not appear to be double in size)
              4. Remove dough and knead a few times to punch out the air. Divide dough into 3 equal portions of approximately 300g each. Allow dough to rest for about 5 minutes. This helps relax the dough and will make it easier to roll into logs.
              5. Line a large baking tray with parchment.
              6. Roll each third into a 14" long log. Lay the 3 logs parallel to each other on the baking tray. Braid dough tightly, pinching the ends together and tucking under slightly.
              7. Cover loaf with a clean kitchen towel and allow to rise in a draft free area for 45 minutes.
              8. Preheat oven to 350℉. In a small bowl whisk together 1 large egg and cream. Brush generously on the loaf and sprinkle with coarse sugar. Bake for approximately 32 minutes until golden and an internal temperature of 195℉ is reached.
              9. Remove from oven to a cooling rack and allow to cool prior to slicing.
              Recipe Notes

              For extra plump raisins, soak them in hot water for 10-15 minutes and drain well prior to adding to dough.

              This bread is wonderful toasted with a little apricot jam.

              It toasts quickly because of the sugar content.

              Rosemary Buttermilk Rolls

              Rosemary Buttermilk Rolls
              Print Recipe
                Servings Prep Time
                12 rolls 30 minutes
                Cook Time Passive Time
                18-20 minutes 105 minutes
                Servings Prep Time
                12 rolls 30 minutes
                Cook Time Passive Time
                18-20 minutes 105 minutes
                Rosemary Buttermilk Rolls
                Print Recipe
                  Servings Prep Time
                  12 rolls 30 minutes
                  Cook Time Passive Time
                  18-20 minutes 105 minutes
                  Servings Prep Time
                  12 rolls 30 minutes
                  Cook Time Passive Time
                  18-20 minutes 105 minutes
                  Ingredients
                  Servings: rolls
                  Instructions
                  1. Whisk together buttermilk and 1/4 cup water. Warm to 95℉-110℉ in the microwave using 30 second intervals.
                  2. Combine warmed liquids, sugar and yeast in a stand mixer bowl fitted with a dough hook (see note). Allow yeast to bloom for 10 minutes
                  3. Stir in 1 1/2 cups of flour, rosemary and salt. Start kneading and add the butter chunks a few at a time, along with additional flour until the butter has been incorporated and the dough is starting to pull away from the sides. Continue to add flour by the tablespoon until the dough is smooth and no longer sticks to the side of the bowl, about 8 minutes.
                  4. Place dough in a lightly oiled bowl and cover with plastic wrap or kitchen towel. Allow dough to rise in a warm, draft-free area until doubled in size, approximately 60 minutes.
                  5. Preheat oven to 400℉. Remove dough from bowl to a clean work surface. Knead two or three times by hand to remove the air. Divide dough into 12 equal portions of 55-58 grams each. Roll into balls and place on a parchment lined baking tray 1/4" apart. Cover with oiled plastic wrap or kitchen towel and allow to rise for 45 minutes.
                  6. Whisk egg and 1 tbsp of water with a fork and brush evenly onto rolls. Bake in preheated oven for 18-20, rotating tray half way through baking time. Remove from oven and slide onto a cooling rack, removing the parchment paper. Allow rolls to cool to slightly warm or room temperature for serving.
                  Recipe Notes

                  -If kneading by hand, bloom yeast as instructed and stir in the first portion of flour, rosemary and salt.  Turn the wet dough onto a work surface and add a few chunks of butter and 1/4 cup additional flour.  Knead by hand, adding remaining butter and flour by the tablespoon until dough is smooth and no longer sticks excessively to the work surface. Proceed as the recipe indicates.

                  -Spacing buns 1/4" apart will result in tray style rolls that you have to pull apart.  For more individual rolls,  increase spacing to 1 1/2" between rolls.

                  Mustard Herb Skillet Bread


                  Mustard Herb Skillet Bread
                  Print Recipe
                    Servings Prep Time
                    12-16 wedges 25-30 minutes
                    Cook Time Passive Time
                    20-22 minutes 80 minutes
                    Servings Prep Time
                    12-16 wedges 25-30 minutes
                    Cook Time Passive Time
                    20-22 minutes 80 minutes
                    Mustard Herb Skillet Bread
                    Print Recipe
                      Servings Prep Time
                      12-16 wedges 25-30 minutes
                      Cook Time Passive Time
                      20-22 minutes 80 minutes
                      Servings Prep Time
                      12-16 wedges 25-30 minutes
                      Cook Time Passive Time
                      20-22 minutes 80 minutes
                      Ingredients
                      Bread
                      Mustard Topping
                      Servings: wedges
                      Instructions
                      Mustard Topping
                      1. In a small bowl whisk together all ingredients except for cheese and set aside until ready to use.
                      Bread
                      1. In the bowl of a stand mixer fitted with a dough hook stir together water, yeast and sugar. Allow to ferment for 5-7 minutes. Stir in 1 cup of flour, olive oil and salt. Begin kneading, adding additional flour by the 1/4 cup until dough starts to pull away from the sides. Continue to knead until dough is soft and silky, about 5-7 minutes.
                      2. Turn out dough into a large greased bowl, cover and allow to rise in a warm, draft free area until double in size, about 1 hour.
                      3. Preheat oven to 425℉. Oil a 10" cast iron skillet and push dough evenly into pan with oiled fingers, creating dimples as you go. Allow dough to rest a few minutes to relax dough if having trouble pushing it out to the edge. Cover and allow to rise for 20 minutes.
                      4. Brush dough with mustard topping and sprinkle with parmesan cheese. Bake in preheated oven for 20-22 minutes until golden. Remove from oven and allow to cool a few minutes in pan before lifting out onto cooling rack. May be eaten slightly warm or at room temperature.
                      Recipe Notes

                      Recipe yields approximately 490 grams of dough.