One Rise Baguette: Fast and Fancy
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There are three bread recipes that I consider to be “staples” at Clucky Dickens Farm, and One Rise Baguette is one of them. It’s a fast, fancy bread that can be used for sub sandwiches or as a great side to spaghetti, soup, salad, or stew. The best thing? From start to finish, this bread takes approximately 90 minutes.
Not even kidding.
Ingredients for One Rise Baguette:
2 cups warm water
1 pkg yeast (or 2 1/4 tsp bulk yeast – this is my favorite to use)
1 Tbsp sugar
1 1/2 tsp salt
About 5 cups flour (you can use all white or substitute half for whole wheat flour)
Procedure for One Rise Baguette:
In a large bowl, mix the water, yeast, and sugar and let it sit for a few minutes. Then stir in the salt and 2 cups of the flour.
Stir, and when the 2 cups of flour is mixed in, add another cup…and another cup…
…until you can’t easily stir it by hand anymore. When you get to this point, it’s time to take the dough out of the bowl and put it on a lightly floured board or counter top.
(Note: Bread baking is as much of an art as it is a science. I have never made a batch of bread that has taken the same amount of flour as it took the time before. The amount of flour you add has to do with lots of different things. The amount of humidity in the air, what brand of flour you’re using, what you had for breakfast, how far away the kids are… If you find that after adding three cups of flour the dough is ready to knead go for it. If after adding five cups it’s still pretty sticky, keep adding little bits of flour and then stir.)
Now it is time to knead. Continue to add little amounts of flour—a small handful at a time— and knead until the dough is still moist and soft, but not sticky. If the bread is sticking to your hands or your floured surface, it’s not ready yet. Kneading takes time. A good 5 minutes at least. Sometimes 8. Occasionally 10. Don’t wimp out.)
Now here is where making a baguette gets fun.
Divide your dough ball into four equal lumps and let them rest 5-10 minutes.
Take one of the lumps and roll it into a snake. (If the snake keeps shrinking and trying desperately to become a ball again, let it rest a few more minutes and try again.) Take another lump and do the same thing.
Now, lining up the two snakes side by side, pinch their top ends together and place one snake over the other to make a twist.
Keep twisting snake over snake until you reach the end of the loaf, and then pinch the bottom ends together. Then, repeat the process with the remaining two lumps of dough until you have a second loaf.
Place your dough on a greased cookie sheet—or as I recently discovered was actually a thing—a baguette/french bread pan.
Let the loaves rise in a warm place for 30 minutes. (Because our house is chilly, I use our oven. Before staring a bread recipe, I turn our oven on to its lowest setting, preheat, and then turn the oven off. Then when it’s time for rising, I let the dough rise in the still warm oven.)
After the loaves have risen…
…it’s time to bake. 20 minutes at 425 is all it takes for a one rise baguette. Now that’s fast and fancy!
At our house, this bread is used in lots of ways, but one of our favorites is toasted sub sandwiches.
But trust me; this ain’t Subway. You can’t eat a 12 inch on these loaves.
Homemade bread has an amazing way of filling you right up, especially if you substitute half the flour in the recipe for whole wheat flour.
There you have it, a fast and fancy bread that you can totally handle making. I know you can do it!
One Rise Baguette
A fast and fancy bread that can ready for your table in just about 90 minutes.
- 2 cups warm water
- 1 env. yeast, or 2 1/2 tsps. bulk yeast
- 1 Tbsp. sugar
- 1 1/2 tsp. salt
- 5 cups flour, approximately
1. In a large bowl, mix the water, yeast, and sugar and let it sit for a few minutes.
2. Stir in the salt and 2 cups of the flour. Continue to add flour 1 cup at a time until it's difficult to stir by hand.
3. Turn dough out onto floured surface and knead 8-10 minutes, adding flour as needed.
4. After dough is kneaded and no longer sticky, divide the dough ball into four smaller lumps.
5. Let the lumps rest for five minutes, then roll each lump into a long rope 12-18 inches long.
6. Lay two ropes along side each other and pinch one end together. Twist the ropes together (rope over rope, and again) and then pinch together at the other end. Repeat with other two ropes.
7. Place both loaves on a greased cookie sheet, and let rise for 30 minutes.
8. Bake at 425 for 20 minutes.
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