French Baguettes in Only 30 Minutes! – Recipe from France

This recipe is actually over 150 years old and we learned it from a woman in France. Our family has been making this amazing, baguette recipe for the last 40 years. It’s so easy for anyone to get amazing baguettes in 30 minutes right at home when you need delicious bread fast!

If you need to make dinner or invite guests to your home, this recipe will make you a hero!

Try this in your own home! Let me know how it goes!

xoxo
Liz & Lizi

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Top Moments in this Video:
00:00 Gathering ingredients for french baguettes
02:19 Adding your flour to the bread dough correctly
04:24 How to knead bread dough the easy way
05:54 How to shape french baguettes
06:56 Where I got my Authentic French Recipe for Baguettes
08:37 How to know bread dough is ready to bake
10:40 When you only have 30 minutes to make food for guests – bake this!

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Keep Cooking! Your Family’s Worth It!

today in the food Nanny kitchen we’re going to be making these my French baguettes that only take 30 minutes from start to finish so grab your flour get in the kitchen with me we’re making these today because they are oh so delicious and oh so easy I love to use obviously my Kimo flour but you can use any flour you have it’s going to be so great the ingredients that you need is yeast my favorite is red star water sugar salt and flour that’s it let’s get making this French baggette let’s start with the yeast this is the first thing that you need to know so water temp is a very important thing with when you’re dealing with yeast so I like to reference it as like testing it on your wrist like a baby’s bath or a baby’s bottle to get the exact perfect temperature now I have a recipe in my cookbook but my new thing is that I like to double it because wait till you see these babies they’re bigger they’re better they’re fatter it’s just it’s just better so I’m doubling it so we’ve got one cup of warm water we’re going to add 3 tablespoons of yeast okay and then we’re going to add a little bit of sugar not all of my bread recipes add sugar but it just makes it happy so then you just want to gently fold in the yeast you don’t want to over mix it and then what I like to do is you put a lid on top to trap the Heat and we’re just going to wait and it’s going to go fast if it doesn’t then your water temperature was wrong start over like I’m talking like 2 minutes this will go active quickly 2 to 5 minutes you’ve got the perfect yeast I mean even already look what it’s doing see that see how it’s already getting bubbly look at that yeast it’s ready it’s perfect now we’re going to add the rest of our ingredients in the bowl we’re going to add four teaspoons of sugar cuz remember I’m doubling this but I have noticed with my French salt it’s pretty powerful don’t do the four teaspoons of salt when you double it the two is still very good don’t ask me why but it’s just yeah I’ve just trial and air now you want to make sure you add your flour and remember I’m using cimo because I think it’s the best flour in the whole wi world but you can be doing whatever flour you have but you can’t add yeast on on top of salt because it kills it so you have to make sure to add your flour mix it in the salt because you can’t add the yeast directly on the salt now we’re going to add this just like that give it a nice mix we’re going to have to add more flour cuz two cups is not enough we’re going to add probably about 3 to four now we’re going to add two more cups of warm water the exact maxing temperature that you had for your yeast so we’re just going to mix this up see how it’s soupy we’ve got to add our other two cups always take it slow with the flour always you can always add more you can’t take away so let’s see what one more cup does for us look at this so [Music] simple let me move that okay we’re on our fourth cup same rules that I always talk about when your bread starts to come away from the sides of the bowl you know you’ve added enough because you have to remember that when you then knead it on the counter you’re going to be adding more flour there as well okay so we’re just going to add a little bit more still a little bit sticky but taking it super nice and slow it’s an arm workout I’m not at the gym today I’m baking bread today do I always say that I think I do but it’s true look how look at that see it’s coming away from the sides of the bowl but we’re going to add more on the counter this needs to be a little bit of a more stiffer kind of dough right okay so now we’re going to take it out little more flour so now we’re going to knead the way that I need knead f fast quick you’re adding some more flour but you’re just wanting to get a nice soft pliable dough the only part that you have to wait is after we divide these up we’re going to put them into the pans and let them rice that’s it come on I have been making these true fact since I was 11 years old 11 11 so don’t tell me you can’t do it and it’s super just fun to do whenever you need a quick easy bread with any kind of a dinner a salad a soup the the possibilities are endless and then it’s like oh let me just whip up some bread in 30 minutes and you look like you’re super fancy super cool super domestic now we are taking my do scraper you have to have a dough scraper in your home have to divide your dough it cleans up the bread like you got to have one and it’s cool because these are now USA made by our do Hook guy so we’re going to divide this you can make these into two massive ones but I like four and like I said when the now that I’ve doubled the recipe they’re just fatter bigger cooler I’m obsessed the dog’s barking he can smell the bread and he knows that I’m a sucker and I give him some stop it Louie he doesn’t listen to me we’re now going to pinch around the dough just like I shape all my bread super easy but what we’re going to do is we’re going to make this into like a long rope so what you do is you push from the middle out just like this so just keep going the middle out until you get about the length of your pan now these are my special pans we sell these we’re going to have more in stock very soon how to get a new machine you know all the drama when you’re doing your own business but if you don’t have these you can do it on a cookie sheet so don’t feel discouraged they’ll still taste the same they just won’t keep their exact shape okay I’ve already greased these pans make sure to grease them and we’re just going to put them in the pan so we’re just going to do the same thing [Music] okay so this recipe is actually from a real French woman it’s over 150 years old how cool is that my mom got this and then we’ve now been making these for over 40 years ourselves and they’re just the best but a cool fun fact about France when you go because there’s no preservative did you notice that in the bread because it’s only water yeast flour and salt there’s no preservative in it it doesn’t stay fresh as long as your other bread right and so in France they literally take them off the shelves of the stores the bakeries 2 hours 2 hours later it that that that’s not fresh anymore at that point the next day when they’re old baguettes you can use these as croissants in your salad you can make french toast you can there’s a million options with this okay so I’m just going to do normally you can do a long line I’ll show you okay or my new thing is I just like to put slits down the whole thing just you know I’m really fancy like that but you just need to make sure that you cut it to to let the air release somehow and then we’re going to cover with a dish towel this is the only part they have to Rice so this takes about 15 minutes I’ll show you how you then know it’s ready to go into the oven that’s it these went so fast that was like 15 minutes maybe not even because my kitchen is super warm when you’re making bread your house needs to be like at least 72° and then it’s very happy so look I’m going to show you when you know that your bread is ready for the oven you poke a hole and if the indent stays and doesn’t come completely out it’s ready we’re going to put them in the oven now the bottom rack just so you know but another hot tip you know how I love to give you all the Hot Tips if you feel like they don’t really get crispy turn up your oven I’ve noticed that the hotter you turn up your oven the crispier they’ll get I used to do the little shallow pan of water you really don’t have to do that just turn up the heat so I’ve got mine at like 450 and I love to bake my bread on convection I think our bread is ready look at that you want to oh wow you can take it out again why did it do that oh my gosh they cleaned my oven yesterday and didn’t put it back in the rack thing look at the bread nice and brown and look you want the bottoms to look like that and then see crispy a lot of you tell me that it’s hard to get it crispy and I’m like just turn it up in your oven I don’t really use a timer cuz I’m super good like I almost have like a sick sense of like the oven and I One when we’re baking but it takes about 15 to 20 minutes so just watch it in your oven like I’ve said I can’t say it enough your ovens oh but the biggest thing is the bottom of your bread if you don’t check the bottoms you’re it’s going to be gooey that’s in all bread right so let’s go go put some butter now on these bad boys look at this bread wow these are some beautiful babies today let me just paint a picture in your head you’ve got a neighbor a friend a family member somebody that’s like you know what I’m coming over for dinner now tonight oh no I might not have enough food I don’t have any bread I could go to my local grocery store at that 99% of the time it’s disgusting that’s bad but it’s true or I have 30 minutes and I can whip up and be like look at me boom bang I did this and then everybody’s going to be like wow wow Julie you’re incredible what an incredible woman you are and you’re like yeah I did this I did this don’t even know why I said Julie I don’t even know if I really know a Julie but it where are my jeules at make a comment maybe I’ll send you a bagette I mean I don’t know it probably won’t say good Julie depending on where you live but let me show you the inside now too you know what’s funny is this stuff never gets old to me how could I make this this many times and it still oh gets me this excited I don’t know guys oh and you better believe every time yeah I’m putting on that much butter you’re not living if you are not putting the butter on every bite of every piece of bread that goes into your mouth look at [Music] that with a big glob of butter this is a 10