FRENCH LOAF (baguette-style)
This classic French loaf recipe delivers a crisp crust and soft, chewy interior with minimal ingredients. Perfect for sandwiches, soups, or enjoying warm with butter, it’s a timeless bakery staple made at home.
INGREDIENTS
Bread flour: 500 g / 4 cups
Warm water: 300 ml / 1¼ cups
Active dry yeast: 10 g / 3 tsp\
Butter (melted): 70 g / 5 tbsp (¼ cup)
Salt: 10 g / 2 tsp
Sugar: 5 g / 1 tsp
PREP TIME
20 minutes (plus 1½–2 hours rising)
COOKING TIME
25–30 minutes
STEP-BY-STEP COOKING INSTRUCTIONS
1. Option A – Activate yeast: Mix warm water, sugar, utter and yeast in a bowl. Let sit for 5–10 minutes until foamy.
2. Option B – Add yeast directly: Mix bread flour, salt, sugar, butter and yeast in a bowl. Add warm water and stir until dough forms.
3. Knead dough – Knead on a floured surface for 10 minutes until smooth and elastic.
4. First rise – Place dough in a greased bowl, cover, and let rise for 1–1½ hours until doubled.
5. Shape loaf – Punch down dough, shape into a long oval loaf, and place on a floured baking tray.
6. Second rise – Cover and let rise for 30–45 minutes until puffy.
7. Score top – Use a sharp knife to make 3–4 diagonal slashes across the top.
8. Bake – Bake at 220°C / 425°F for 25–30 minutes until golden brown and hollow-sounding when tapped.
9. Cool – Transfer to a wire rack and cool before slicing.
HELPFUL COOKING TIPS
1. Use bread flour – Higher protein content gives better structure and chew.
2. Steam the oven – Place a pan of hot water in the oven for a crisp crust.
3. Score deeply – Proper slashes help control expansion and give a classic look.
4. Don’t rush the rise – Allow full proofing for better texture and flavor.
5. Cool fully before slicing – This preserves crumb structure and prevents gumminess.
NUTRITIONAL INFORMATION (PER SLICE, ~50 G)
Calories: ~140 kcal
Carbohydrates: ~28 g
Protein: ~5 g
Fat: ~0.5 g
Fiber: ~1 g
DIETARY TAGS
Vegetarian
Nut-free
Low-fat
ALLERGEN INFORMATION
Contains gluten (from bread flour)
Contains yeast
Contains dairy butter