Go Back

Baguette Bread

This seeded Baguette Bread is easy to make and bakes into a perfectly golden bread with a crunchy, chewy crust and a soft, warm center.
Course: Breads
Author: Kristi


  • 1 cup warm water
  • 1 and 1/2 teaspoons yeast
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 2 and 1/2 cups bread flour
  • 1 egg yolk
  • 1 tablespoon water

Seed Mixture (optional)

  • 1 tablespoon caraway seed
  • 1 tablespoon dill seed
  • 1 tablespoon poppy seed
  • 1 tablespoon sesame seed


  • Combine water, yeast and sugar together in a medium-size bowl. Wait for yeast to proof and get foamy. Add salt, then flour and mix gently until a ball starts to form. Then, knead until dough makes a firm ball.
  • Place in a greased bowl, cover with a towel and place in a warm area to let bread rise for 30 minutes. Bread should double in size.
  • Punch down dough, and roll out flat on a floured surface until 12" x 16" in size. Cut in half, thirds or fourths (see note). Once cut, roll bread into a long cylinder, smoothing out any bubbles as you go, and slightly taper the ends.
  • Place each loaf on a greased baking sheet approximately 2" to 3" apart. Make deep slices diagonally into the bread. Then, loosely cover loaves with plastic wrap and let loaves rise 30 more minutes.
  • Preheat oven to 375 degrees F.
  • Mix egg yolk with one tablespoon of water. Brush tops of loaves with egg/water mixture, then sprinkle seeds evenly on top of all the loaves.
  • Bake for 20 to 25 minutes or until golden brown.
  • Remove from oven and serve, or when cool, cover and store.


*If you cut the dough in half, you will have two large french bread loaves. I cut the loaves into thirds and had 3 long baguettes. If you want the loaves for foot-long type sandwiches, cut them into fourths.
**The seed mixture in this recipe will make MORE than you need for the recipe, so store the seeds until the next time you make bread!