Description
There’s something incredibly satisfying about creating your own bread. The crunchy crust and soft, airy interior make them perfect for sandwiches, soups, or simply enjoyed on their own. By making your own bread, you have complete control over the ingredients, and you get to enjoy that warm, just-out-of-the-oven goodness.
Ingredients
- 2 and 1/4 cups of warm water
- 2 tbsp of sugar
- 1 tbsp of instant yeast (or active dry yeast)
- 2 and 1/2 teaspoons of salt
- 2 tbsp of olive oil
- Approximately 5–6 cups of bread flour (see details in the instructions)
Instructions
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In a mixer with a dough hook, combine warm water, sugar, yeast, and salt. If using active dry yeast, wait until it starts foaming.
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Add olive oil and about 3 cups of flour. Mix together with the dough hook.
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Gradually add 2 and 1/2 to 3 more cups of flour until the dough pulls away from the sides of the bowl.
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Knead the dough with the dough hook for 2-3 minutes until it’s smooth. If it’s too sticky, add more flour.
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Transfer the dough to a greased bowl, cover it, and let it rise until it doubles in size.
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Divide the dough in half and shape it into two rectangles approximately 13×9 inches.
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Roll up the dough from the long side and pinch the edges to seal it.
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Place the loaves seam side down on a greased baking sheet and score the tops with a sharp knife.
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Cover with plastic wrap and let it rise for another hour until it’s puffy and almost doubled in size.
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Preheat the oven to 375°F bake the loaves for about 20minutes, turn the heat up to 400 and bake for 5 more minutes or until they’re golden brown.
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Allow the bread to cool before slicing.
Notes
- Ensure your yeast is fresh and activates properly.
- Knead the dough until it’s smooth and elastic.
- Allow the dough to rise in a warm, draft-free area.
- Score the tops of the baguettes to create that classic appearance.
- Prep Time: 2 hours 20 minutes
- Cook Time: 25