I got this recipe from Home Food Network. Real easy to make.

I really like baguettes and wanted to make it nice and easy. After many trials, I was finally able to make my ideal baguette.It's easy because there's no need to knead the dough. You'll be able to eat them in just 1 hour if you follow the steps correctly. Please adjust the baking time to your oven. Score the dough vertically rather than diagonally - do it in one stroke. It doesn't require any oil, but if you put some butter or oil on the slit, it will open up easier. Recipe by mini

When I made a mocha-flavored version of my usual baguettes, they turned out great.Since the rising time depends on the climate, do a 'finger check' to see if the dough has risen enough. (To do the finger check: dip your finger in flour, press down into the center of the dough; it's ready if it leaves a mark. If the dough springs back, it's not finished rising. If the dough shrinks, it has risen too much.) Recipe by Miyanbo

I love black baguettes. They taste so good made with natural leaven.I also have a yeast version of black baguettes as well. See. Recipe by Panko625

I love "lys d'or" flour, so I want to eat bread even in the hot summer!!!!! I mixed leftover parsley and lemon, and it turned out even more delicious than I had imagined.Adjust the amount of parsley and lemon to your liking. Adjust the resting time and cooking temperature as necessary.If you don't have lys d'or flour, then use 190 g of all purpose flour and 60 g of cake flour. For 4 baguettes. Recipe by Gomeko

A homemade version of the classic French bread. An easy recipe for home-baked fresh bread.

There ‘s nothing like a fresh, just out of the oven, crispy on the outside and soft and chewy on the inside homemade baguette!

This is a very easy recipe,hubby loved it and said he’ll never want the baguettes from the store anymore ~(o.o)~

Chibato's Miso Baguettewas really delicious. She used miso instead of salt...so I wondered, what about using soy sauce instead of salt? So I tried it out, and the result was an aromatic French baguette with the subtle fragrance of soy sauce.After making several baguettes and testing out various things, I found out that it's best to heat the soy sauce and water as in step 1 to prevent the dough from getting too loose; it makes the dough much easier to handle. Since the dough contains soy sauce and sugar, it turns brown quite fast. So I divided it into two portions and made 2 thin baguettes, but you could make one big baguette instead. Recipe by Youtank

I don't like caramel chocolate breads, but this caramel chocolate baguette was very popular, so I wanted to note it down.Adjust the amount of water depending on a condition of the flour or yeast starter you use.You can adjust the amount of the filling to your liking, as long as you can roll into the dough.Adjust the baking time depending on your oven. Recipe by geosmin

Placing a cup of water in a cake tin helps the Baguette to form soft chewy middle and brown crispy top. After baking, tap the Baguette to hear the hollowness of a Perfect French Baguette. Toppings can be changed according to an individual taste. A hot cuppa coffee with Baguette too is my choice.#breads#goldenapron#Post13