French Baguette Bread

French Baguette Bread is easy to make with simple pantry ingredients. This quick-rise version yields two large baguettes with crisp crusts and soft, chewy interiors, perfect for serving alongside pasta, soups, or hearty stews.

Easy Homemade French Bread

Most days, I’ll grab a baguette from the bakery and move on. But once in a while, I like to bake the bread myself. There’s something about watching the dough rise that feels satisfying, and when the loaves go into the oven, the whole kitchen starts to smell incredible.

The process is straightforward. A stand mixer takes care of the kneading, and after a little rising time, the dough is ready to shape and bake. The crust comes out crisp, the inside soft and chewy—everything you want in a classic baguette.

By the time the bread hits the table, it’s hard to resist tearing off a piece while it’s still warm. A little butter, maybe some olive oil, and dinner instantly feels more complete.

Quick-Rise Dough vs. Traditional Baguette Dough

Traditional French baguettes are made with a small amount of yeast and left to rise slowly, often for 8 to 12 hours in a cool room or overnight in a refrigerator.

This version takes a faster route. By using a little more yeast and a warmer rise, the dough is ready to bake in just a few hours. It’s a simple, reliable way to enjoy fresh homemade bread without the wait.

Ingredients for French Baguette Bread

Here’s what you’ll need. Exact amounts are listed in the printable recipe card at the bottom of the post

• Active Dry Yeast – The foundation of a good rise and texture. Check the date for freshness; expired yeast won’t activate properly.

• Warm Water – Tepid, not hot. Just warm enough to wake up and activate the yeast.

• Kosher Salt – A small amount keeps the flavor balanced.

• All-Purpose Flour – Classic and reliable for baguettes, giving the bread its structure and tender crumb.

• Cornmeal – Sprinkled on the baking sheet to prevent sticking and add a bit of texture to the bottom crust.

• Olive Oil – The finishing touch for a light sheen and crisp crust.

How to Make French Baguette Bread

STEP ONE: Prepare the Yeast.
Add the yeast to the mixer bowl, pour in the warm water, and let it stand for about 5 minutes until slightly bubbly.

STEP TWO: Mix the Dough.
Add the salt and 2 cups of flour. Using a dough hook on low speed, begin mixing. Gradually add the remaining flour and continue mixing until the dough forms a smooth, elastic ball — about 5 minutes.

STEP THREE: First Rise.
Place the dough in a lightly oiled bowl, turning once to coat. Cover with a damp cloth and let rise until doubled in size, about 1½ hours.

STEP FOUR: Divide and Rest.
Punch down the dough and divide it into two equal portions. Transfer to a floured surface, cover again, and let rest for 10 minutes.

STEP FIVE: Shape the Baguettes.
Roll each portion into a 10×14-inch rectangle. Starting from a long side, roll the dough tightly into a baguette shape, sealing the edge with a touch of water on your fingertips and tapering the ends. Use a sharp knife to make 3 or 4 shallow diagonal cuts across the top of each loaf.

STEP SIX: Second Rise.
Sprinkle a baking sheet with cornmeal and place the loaves seam side down, spaced at least 3 inches apart. Cover with a damp cloth and let rise for 45 minutes to allow the dough to relax and expand before baking.

STEP SEVEN: Bake.
Preheat the oven to 375°F. Bake for 20 minutes, then lightly brush the loaves with olive oil. Bake for another 15 minutes, or until the crust is golden brown. Cover with foil during the last 10 minutes if needed to prevent over-browning.

Storage

• Store the baguettes in a paper bag at room temperature to help keep the crust crisp. For longer storage, wrap them tightly in foil and refrigerate or freeze. Reheat in a 350°F oven until warmed through and lightly crisp again.

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French Bread Baguette (Quick-Rise Recipe)

French Baguette Bread is an easy homemade version of the classic, made with simple ingredients and baked until golden with a crisp crust and tender interior.

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Course: Bread, Side Dish

Cuisine: French

Keyword: baguette, bread, side dish, vegan, yeast bread

Prep Time: 10 minutes minutes

Rising Time: 2 hours hours 25 minutes minutes

Total Time: 1 hour hour 20 minutes minutes

Servings: 2 loaves

Calories: 1390kcal

Author: Holly Gray

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Ingredients

• 5 teaspoons active dry yeast
• 2 cup warm water
• 1 1/2 teaspoons salt
• 6 cups all-purpose flour
• cornmeal
• olive oil

Instructions

• Begin with the active dry yeast in your mixer bowl; pour in the warm water and allow to stand a few minutes, until slightly bubbly.
• Add salt and 2 cups of flour. Mix together, using a dough hook or paddle attachment on a Stir/Low setting. Gradually add the remaining flour.
• Let the mixer run another 5 minutes or so, until the dough reaches a smooth, elastic consistency.
• Place in lightly oiled bowl, turning once to coat. Cover with a damp cloth and set aside until the dough has risen to double its original size. (Mine took about 1 1/2 hours.)
• Punch dough down and divide into two equal portions. Remove to a floured surface, cover again, and allow to rest 10 minutes.
• On the floured surface, roll each ball out into a rectangle shape. Then, from a long side, roll into a baguette shape, sealing the edges with a small amount of water on your fingertips and tapering the ends.
• Sprinkle a baking sheet with corn meal and place the baguettes seam side down.
• Again, cover with the damp cloth and set aside for about 45 minutes. Preheat oven to 375 degrees F.
• Remove cloth and bake 20 minutes. Brush lightly with olive oil and bake an additional 15 minutes, or until done. If needed, cover with foil during the last 10 minutes or so to prevent over-browning.

Nutrition

Calories: 1390kcal | Carbohydrates: 289g | Protein: 42g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 1767mg | Potassium: 476mg | Fiber: 12g | Sugar: 1g | Vitamin C: 0.03mg | Calcium: 67mg | Iron: 18mg

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This post was updated on October 30, 2025.