Who doesn’t love a bag of baguettes? This recipe is tasty with a hint of sweet. Make sandwiches, bruschetta, or eat it with a good, creamy soup!
1 Hours     45 Minutes
2 envelopes dry active yeast
- 1 1/2 cup warm water
- 2 1/2 tablespoons honey
- 3 1/2 cups all-purpose flour
- 2 teaspoons salt
- Canola oil
- 3-4 ice cubes (optional step)
Mix yeast, 1/2 a cup of the water and honey and set aside until the yeast begins to foam, approximately 5 minutes.
- In a large mixing bowl, mix flour and salt. Slowly add yeast mixture using bread hook, if you have it.
- Slowly add 1 cup warm water until dough forms into a ball. Note: You do not want the dough too wet. You may not need the entire cup of water. If dough becomes too wet or sticky, add more flour.
- Knead dough on a floured surface until smooth.
- Place the ball of dough in a lightly oiled bowl and cover with a dish towel in a warm area. Let rise for 30 minutes. Doughs should double in size.
- Punch dough down and separate into 2 or 4. Shape into baguettes, by first forming flat rectangles. Fold top towards the middle and press. Fold bottom towards the middle and press. Continue this process, stretching the dough lengthwise in-between (Video Instructions). Do this until the dough is roughly 12 inches in length. Lay seam-side down on a sheet pan that has been dusted with corn meal.
“Score” the dough, making shallow slits along the top – about 1/2 inch deep. Lightly spray with cooking oil or brush with melted butter. Cover with a dish towel and allow to rise for another 25 minutes.
Position oven racks with one in the middle and one on the bottom rack. Preheat to 450 degrees. Place a non-glass, oven safe pan or dish on the bottom rack.
When the dough has finished rising, remove towel and quickly place on middle rack. Gently throw the ice cubes in the oven safe dish. The ice cubes create bursts of steam that crisp the bread. Close the oven door and do not open, as this will release the heat and steam.
Bake for 15 minutes or until golden brown.
Additional Cooking Instructions
Cook’s Note from Food Network: If you have a glass window on your oven, place a towel over it when throwing the ice in, hot glass can shatter if ice touches it.