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Who doesn't love some good bread...

Like many people during quarantine I've been playing with yeast and bread recipes. I am fortunate to have my handy kitchen aid at my side. I have been working and tweeting this rosemary garlic French bread recipe and I want to share it with you. Please note, I have been baking at High Altitude, and this recipe has not disappointed me yet as it doesn't need any changes at any altitude (so far).


Homemade french bread is the best, the baguettes are soft and perfect for sub sandwiches or if baked with a crunchier crust, they can go with anything.

There are many baguette pans on the market that make loaves and retain their shapes. The one I purchased is a perforated Chicago Metallic non-stick pan.


3 c warm water

1 tbl sugar

2 tbl yeast

2-3 tbl rosemary (fresh or dried)

2-3 tbl garlic powder (you can use more or less, I think it can be a taste preference)

2 tb canola oil

3 1/2 rounded tsp salt

7 -8 c bread flour


1.  Using your electric mixer with a dough hook, mix the water, garlic powder, rosemary, sugar and yeast. Allow the mix to sit until yeast activates an

2.  Slowly mix in remaining flour, one cup at a time.  You want the dough to just barely pull off the sides of your bowl once the flour in fully incorporated.  It should still be a soft dough.  Knead dough until smooth and elastic.

3.  Remove dough hook, spray the inside of the bowl with canola or olive oil cooking spray and place the formed dough ball inside the bowl.  Cover with a light towel or cellophane and allow to rise until double, about one hour.

4.  Gently turn out dough onto a lightly floured surface.  Divide into 6 equal pieces.  Flatten each piece into a general rectangular shape.  Roll and seal your way across the long end until you have a long and small log.  Roll the log on the counter to stretch your baguette to the proper length, keeping the thickness uniform across the loaf.

5.  Place dough into the pan and slit the top with a sharp knife (brush with an egg wash if desired and you can add sesame seeds, poppy seeds or whatever you choose).  Allow to rise about 15-20 minutes. If you have multiple loaf pans, you can cook as you go, if not, I have put them remaining on wax paper to the side until the loaf pan becomes available.

6.  Bake at 375 degrees for 20-25 minutes until golden brown.  The bread is completely baked at this point and can be cooled on racks.  When it is time to serve, place the loaves on the oven racks and bake them for an additional 5-7 minutes.

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