Skip to Content

Easy French Baguettes

Easy French Baguette RecipeDo these french baguettes look familiar? I hope so! They were accompanying the crock pot chicken corn chowder from Monday and today you can find out how to make them!

First, I have to make a confession. I have never made french baguettes. . .Yes, they are in the picture. No, I did not make them.

Easy French Baguette RecipeMy husband made them. In fact, he always makes them. He does such a good job at it that I’ve never even thought about trying.

Why mess with a good thing?! (Especially a good thing like homemade bread!)

I love homemade bread of any kind and always eat way to much of it when it first comes out of the oven. These french baguettes were no exception!

Easy French Baguette RecipeThe outside is crusty and chewy while the inside is perfectly soft.  (See, my husband makes them the best!)

These baguettes are the perfect side to not only corn chowder, but also pasta, salads, and well, just about anything!

Easy French Baguette Recipe

Easy French Baguettes

Yield: 2 baguettes
Bake Time: 25 minutes
Total Time: 25 minutes


  • 2 1/2 C all-purpose flour
  • 1 tbsp sugar
  • 1 1/2 tsp instant dry yeast
  • 1 C warm water
  • 1 tsp salt
  • 1 egg white
  • 1/2 tbsp water


  1. In the bowl of a stand mixer, combine flour, sugar, and yeast. Add water and knead with a dough hook for 5-7 minutes until dough is smooth.
  2. Cover bowl with towel and allow dough to rest for 15 minutes.
  3. Sprinkle dough evenly with salt and knead with dough hook until salt is well incorporated.
  4. Cover with towel and set in a warm place until dough is doubled in size, about 30 minutes.
  5. Turn dough out onto a lightly floured surface. Roll dough out into a 16x12 inch rectangle. Cut dough in half to create two 8x12 inch rectangles. Starting with the 12 inch side, roll each rectangle up tightly. Flatten out air bubbles as you go and taper off the ends.
  6. Place dough on a baking sheet lined with a baking mat or lightly sprayed with non-stick cooking spray.
  7. Make diagonal slashed across the tops of the loaves. Cover and allow to rise in a warm place for 40 minutes, or until doubled in size.
  8. Preheat oven to 375. Mix together egg white and water in a small bowl. Brush over the tops of loaves.
  9. Bake for 20-25 minutes or until golden brown.
  10. Allow to cool for 10 minutes before serving.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 102Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 200mgCarbohydrates: 21gFiber: 1gSugar: 1gProtein: 3g

Nutrition information shown is an estimate provided by an online calculator. It should not be considered a substitute for a medical professional’s advice.

Did you make this recipe?

Please leave a comment or rating on the blog to let us know or share a pic on Instagram and tag @akitchenaddiction

This recipe is adapted from

*This post contains affiliate links.*

Julie P.

Sunday 28th of March 2021

Made these a few weeks ago and they were awesome! I plan to make them again this week!


Saturday 26th of December 2020

GREAT ROLLING TECHNIQUE! I made this recipe as specified with two minor changes. First I put the yeast and sugar into the bowl with warm water to ensure my yeast activated before adding the flour. I also added in 1 tsp softened butter into the initial mix. I followed the recipe but found it took closer to 55 minutes rather than 30 for the initial proof. That’s ok. Everyone’s environment is a little different. What I loved about this recipe is the simple rolling technique to shape the bread! Worked like a charm and no need for special pans! It turned out perfectly brown although I switched over to convection bake at 325 for the last 12 minutes to get more even browning. Really great taste and texture although crust was not as crispy as a traditional baguette. That’s ok because I was wanting a softer bread for baked French toast so it turned out great for my needs. Much easier than other traditional French recipes I’ve done and that’s a lot! This one is a keeper! Very simple and wonderful! Wish I could attach a pic!


Wednesday 11th of November 2020

I tried this out and it turned out pretty good. It was good and crusty on the outside, but the inside was too dense. It tastes just like regular bread on the inside. Any tips on how I can get it light and airy on the inside, ie. more baguette-y?


Wednesday 20th of May 2020

Oh my goodness thank you for sharing this recipe!!! Hands down the most simple one I came across and it was a true success. =)


Monday 2nd of September 2019

Turned out really great! Thank you

Jessica@A Kitchen Addiction

Sunday 8th of September 2019

So glad you liked it! :)

Skip to Recipe