Quick Baguette

The long loaves in this picture are the quick baguettes. Photo by Michelle Bose.

—Submitted by Jenni Luckett. 

Imagine making homemade bread for dinner on a weeknight! This recipe rises in 30 minutes and bakes in 15, and it’s my go-to recipe for simple and quick mid-week dinner supplement. Plus, a single batch makes two baguettes, which will last for days! I found the recipe at The Sisters’ Café, though it looks like one that’s long been passed around.

1 ½ cups warm water
1 ½ Tbsp dry yeast (or two packages)
2 tsp sugar
3 ¼ cups flour
2 tsp salt


  1. In a small bowl, mix the warm water with the yeast and sugar. (Baker tip: If you buy a jar of yeast and keep it in the fridge, as I do, measure out what you need and let it sit on the counter for a few minutes to warm up to room temperature before mixing with water and sugar. It will rise better that way.) Let mix sit for about five minutes, until foam forms on top.
  2. In a large mixing bowl, combine the flour and salt. Gradually add yeast mixture. Mix until the dough becomes a smooth ball, then knead for five minutes. (The recipe recommends using a Kitchen Aid with dough hook. I have one, but I love kneading bread by hand!)
  3. Cut in half and shape into two baguettes. To make them smooth, roll each half of dough into a rectangle, then role up lengthwise. Pinch edges to seal, and place on greased cookie sheet seam-side down. Cover and let rise 30 minutes.
  4. Preheat oven to 450 degrees. With sharp knife, make a slash down the length of each baguette. Bake bread 15 minutes. Halfway through, brush with melted butter, if desired.

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