As much as this bread may look like a baguette, there is a standard set by the French government through a Bread Decree. A baguette traditional must contain only flour, water, salt, and yeast or sourdough. It must be sold in the same location where it was baked. There are a few other conditions for a traditional French loaf, but I would hesitate to put this baguette in the same category.

It is a lovely, quick French style bread that is perfect for dinner. I love baking a few for the best sandwiches during the week, or to bring to a mid-week picnic and slather in good, salted butter.

The thing with bread baking, is that the more you make a recipe, the more you will come to learn all the subtle differences in a loaf even when you measure exactly the same. If you make this bread weekly, you will start to learn what the dough is supposed to look like after it is proofed. You will know what the dough is supposed to feel like when you have added the perfect amount of flour. Time is important when mastering bread baking, so give yourself grace if it is not perfect the first time. The nice thing about bread, is that it will usually still taste very good, even if it does not look not exactly how you imagined. Keep at it! One day you will be able to knock out a couple perfect loaves to feed your friends when they pop over.

Baguettes

Ingredients

1 ¼ cups warm water

1 Tablespoon active dry yeast

1 Tablespoon honey

3 cups all purpose flour

2 teaspoons kosher salt

Salted butter and jam for serving (optional)

Instructions

1. Preheat your oven to 425*F and line a sheet pan with parchment paper or a silpat mat. 
2. Run your water tap until it is the hottest it gets. Measure 1 ¼ cups water into a small bowl. Add your yeast and honey. Stir to combine and let it sit until the yeast starts to bubble and there is a layer of foam on the top of the water. 
3. Measure 1 cup of your flour into a large bowl. Add your salt. 
4. Add the yeast, water, honey, mixture once it’s foamy and ready. Stir to combine. Continue adding flour with a large spoon and stirring in between until you have a ball of dough that isn’t sticky. 
5. Divide your dough into two equal portions. 
6. Sprinkle flour lightly over a large cutting board or clean counter top. Roll out one of your dough balls into a 6 inch by 12 inch rectangle (about, it’s okay if the edges are a little rounded). 
7. Roll your dough rectangle into a 12 inch long cylinder. Put the dough cylinder on your parchment paper lined pan with the seam side of your dough down. Tuck the ends of your cylinder under to make a smooth end. 
8. Do this with your other ball of dough too. 
9. Then let them rest for 10 minutes. Place them close to the oven if it is a cold day. 
10. Make five slashes on top of your dough cylinders. You can use a bread lame to do this, a sharp knife that is not serrated (with teeth), or sharp kitchen scissors. 
11. Bake your baguettes for 15-20 minutes or until lightly browned and golden. 
12. Serve with salted butter and jam.