French Baguette Recipe – Sans Stand Mixer


  • 1.5 tbsp of active dry yeast
  • 2 tbsp of honey
  • 3 1/2 cups of all-purpose flour
  • 2 tsp of salt
  • Canola oil to grease bowl
  • Cornmeal to dust pan
  • 3 ice cubes


To start, combine the honey, active dry yeast, and 1/2 cup of warm water in a small bowl. Mix just to separate the honey, and let sit for 5 minutes. At this point, the yeast should be activated and foamy.

Next, mix the flour and salt in a large bowl. Slowly add in the yeast mixture. If you have a stand mixer with a dough hook, feel free to use it here. If you are living in the olden days like me, mix by hand with a large wooden spoon. Gradually add 1 cup of warm water to the mixture until the dough forms and it is not too wet. Please note that you may not need to add all of the water, so add it slowly.

Dusk some flour on your work surface and begin to knead the dough. Continue kneading for 4-6 minutes.

It is ready when you push your thumb into the dough and the dough bounced back.

Place the dough ball into a lightly oiled bowl and cover with a dish cloth to rise.

Let the dough rest in a warm climate until it has doubled in size, about 30 minutes.

Push down the dough lightly and divide it in two. Shape the dough into two baguettes by using the “envelope method”. Basically, you keep folding the dough into itself lengthwise, like an envelope. With every fold, seal the seam with your fingers. Roll the ends together with your hands to make the nice baguette shape.

Next, preheat the oven to 450°F. Then sprinkle some cornmeal on a baking sheet. Place the shaped baguettes on the baking sheet and score the tops. Cover them with a dishcloth and allow to rise again for another 25 minutes.

Once the oven is preheated, spray a little water on the baguettes. I didn’t have a spray bottle so I got some water on my hands and clapped my hands over the baguettes to get a nice spray. Ghetto, I know. You can also try putting an oven safe bowl on the bottom rack of the oven and putting ice in at the same time as the baguettes go in. It’s supposed to form a large cloud of steam to give a nice crust. I didn’t have the best luck with this, but it can’t hurt to try.

Once in the oven, bake the baguettes for 15-17 minutes, until golden brown.

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Vietnamese Bread Rolls

2 cups all purpose or bread flour
3/4 cup luke warm water
1 tbsp sugar
4 tsp melted butter
1 tsp salt
1 tsp yeast
3 tsp soft butter
Extra flour for coating

Detail Recipe

1 – Dissolve sugar to 1/2 cup of luke warm water – add yeast and dissolve.
2 – In a large bowl, mix together flour, melted butter and salt. Add the liquid mixture above and beat slowly with an electric mixer. Add the rest of the luke warm water gradually if the mixture is still dry. Beat and mix well until the dough becomes consistent and has a smooth surface.
3 – Spray a bowl with cooking oil and place the dough there – cover and let sit for 1 hour until the dough doubles its size.
4 – Beat the dough slightly and knead well. Divide the dough into 6 to 10 portions, size of your choices.
5 – Slightly deflate the dough to even out the flour and roll back into the desirable shape.
6 – Place the rolls on a tray- lined with wax paper. Let sit in the oven for 30 minutes (you can turn on the oven for 1 minute at 100 Celcius degree and spray water to give the bread some moisture)
7 – Use a sharp razor to make a vertical slash. Smooth a tiny bit of water on the surface of the bread and dust with flour. Use the left over butter to fill in the slash.
8 – Preheat the oven to 375F or 190C degree. Bake for about 20 minutes until the bread turn light yellow and toothpicks come out clean.

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Easy Homemade French Bread


2-1/2 cups All Purpose Flour

1 packet {2-1/4 teaspoons} Rapid Rise Yeast

3/4 teaspoon Kosher Salt

1 cup Warm Water

Olive Oil, for greasing



In the bowl of your stand mixer pour warm water {110-115 degrees} and sprinkle in one packet of rapid rise yeast. Let the yeast bloom for 5 minutes. Grease a large bowl with olive oil.

Meanwhile, in a medium bowl measure and mix the flour with the kosher salt.

Stir the flour into the yeast-water until just combined. Using a dough hook, mix until the dough is smooth and tacky.

Form the dough in to a ball and toss it in the oiled bowl. Roll the dough to coat with oil. Place a damp towel over top and place the bowl in a warm area to rise, double in size.

Punch down, form into a long log and slide into an cool, un-preheated oven. Preheat the oven to 375 degrees {while the loaf is in the oven} and set the timer for 30 minutes.


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