Easy Homemade Baguette Recipe

Combine warm water, sugar and yeast in a liquid measuring cup. Allow to activate and bubble for about 5 minutes. Check photo above to see what it should look like.

Pour liquid in a bread maker or bowl of a stand mixer with a dough hook, then add 4 cups flour, salt and oil. Mix on low speed until combined (or press start on the dough setting on the bread mixer).

Add in the remaining 1- 1 1/2 cups flour, starting with 1 cup. The dough should form a soft ball and pull away from the sides of the bowl. See photo above for a visual on the texture.

Knead for 5 minutes until the dough is elastic-y and smooth. If the dough sticks to the sides of the bowl, add flour 2 Tablespoons at a time until it pulls away.

Lightly spray with cooking spray and cover with a kitchen towel (or just leave in closed bread maker). Allow to rise until doubled in size, 40-60 minutes.

Turn the dough onto a lightly greased surface and divide in half.

Stretch and pat or gently roll each half into a rectangle, about 5 inches wide and 18 inches long.

Roll up length wise and press down gently to push out any air pockets. Pinch the ends and tuck the ends under. See photos above, if needed.

Transfer to a parchment lined baking sheet and place spaced apart from each other. Allow to rise another 30 minutes.

Preheat the oven to 415* F after the first 15 minutes.

Using an extremely sharp knife, make slashes diagonally across the top of the bread. If you don't have a super sharp knife, make the slashes before rising so as not to flatten the rise.

Bake at 415*F. Put the bread in the oven and throw in a small handful of ice cubes (4-5) on the bottom, quickly closing the oven door.

Bake for 20 minutes. While baking, whisk egg in a small bowl. At minute 12, pull out and spread with egg wash, then return to the oven for an additional 8 minutes. The bread will be done when it's deep golden and sounds hollow when turned over and thumped on the bottom with the end of a wooden spoon.

Enjoy!