Ingredients
- 2 ¼ cups (≈ 340 g) all‑purpose flour
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 packet active dry yeast (2 ¼ teaspoons)
- ¾ cup warm water (≈ 180 ml)
- 1 tablespoon olive oil
- 1 egg (optional, for egg wash)
Instructions
- In a small bowl, combine warm water, sugar and yeast. Let it sit about 5‑10 minutes until frothy.
- In a large bowl, whisk together flour and salt. Add the yeast mixture and olive oil, and stir until a dough forms.
- On a lightly floured surface, knead the dough for 5‑7 minutes until smooth and elastic.
- Place dough in a lightly oiled bowl, cover, and let it rise about 1 hour or until doubled in size.
- Pre‑heat the oven to 475 °F (245 °C). While it heats, gently punch down the dough and divide into 4 equal pieces. Shape each piece into a small baguette (about mini size).
- Place shaped baguettes on a parchment‑lined baking sheet and let them rest for 20 minutes. If using egg wash, beat the egg and brush the tops now.
- Bake the baguettes for 20‑25 minutes until golden brown and crusty. Let them cool slightly before serving.
Notes
- To achieve a crisp, crackly crust, bake with steam: place a small pan of hot water in the oven’s bottom rack or spray water into the oven as you load the loaves. :contentReference[oaicite:0]{index=0}
- Allowing the dough to rise until doubled helps create a light, airy interior. :contentReference[oaicite:1]{index=1}
- For extra flavour, add chopped rosemary or thyme into the dough; for extra texture, sprinkle sesame or poppy seeds on top before baking.
- To make a lighter crust, you can place a small bowl of water in the oven to keep it moist during the initial bake.
- Prep Time: 15 minutes
- Cook Time: 20‑25 minutes
- Category: Bread
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
Nutrition
- Serving Size: 1 mini baguette
- Calories: ≈ 230 kcal
- Sugar: 2g
- Sodium: 300mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 15mg
