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Making Bread, Buns, and a Baguette From One Recipe

I have enjoyed baking my own treats for my family on the weekend as a healthier and tastier option to store-bought sweets.

Create all this from one simple recipe!

Create all this from one simple recipe!

Why Use Several Recipes When One Will Do?

When I was in college, I worked in a "scratch" bakery (all our products were made in-store, not frozen). I learned a few baking shortcuts and how to make one batch of dough and create several different items.

Although I haven't worked in a bakery for many years now, I still enjoy making my weekly bread myself. It gives one a great sense of satisfaction to make one of humanity's oldest and most basic daily staples yourself.

Yes, there are machines that you can dump ingredients into and set to make the bread for you, but to be frank, you cannot have a tastier thing than a slice of fresh, hot bread straight out of the oven spread with melting butter and knowing everything—the work and the ingredients—that went into making it.

Cook Time

Prep timeCook timeReady inYields

1 hour 30 min

45 min

2 hours 15 min

1 bread loaf, 3 sandwich buns, 1 baguette


  • 5 1/2 cups whole wheat flour
  • 2 1/4 teaspoons table salt
  • 4 tablespoons dry milk powder
  • 1 tablespoon white sugar
  • 4 tablespoons margarine, cut into pieces
  • 2 1/4 teaspoons dry active yeast, quick rise or bread machine yeast
  • 2 cups water, hot tap water


  1. In the measuring cup or another bowl add the dry yeast to the hot tap water and set aside. (Photo 1)
  2. In a large bowl add all dry ingredients and margarine and stir to mix. (Photo 2)
  3. Add the yeast/water mix to the dry ingredients and stir with a large wooden spoon to blend. (Photo 3)
  4. When the dough is blended, turn it out onto a lightly floured surface, sprinkle a little more flour on top of the dough and knead for 5 minutes. (Photo 4)
  5. Cut off chunks of dough and place them on the kitchen scale to get desired weights: 3 sandwich buns: 100 grams each, baguette: 300 grams, bread loaf: 800 grams. You should be able to get 3 buns, 1 baguette and 1 loaf of bread. (Photo 5)
  6. For the sandwich buns, roll the dough into a ball shape with your hands and then flatten it into a circle about 4 inches in diameter. Place on a baking sheet lined with parchment paper. Score (shallow cut) the top of the buns with an X shape.
  7. Baguette: roll dough into a cylinder shape about 12 inches long. Place on a baking sheet lined with parchment paper and score the top diagonally in several places.
  8. Bread loaf: Oil or use non-stick cooking spray to coat the inside of a 9x5-inch bread pan. Roll the dough into a cylinder shape the same length as your bread pan, and place the dough, seam side down, into the oiled bread pan. (Photo 6)
  9. Allow items to rise for approximately 1 hour, or until the bread loaf rises about 1 inch above the bread pan side. (Photo 7)
  10. Place a small pan of water inside the oven and heat the oven to 350°F. (Photo 8)
  11. When the oven reaches temperature, brush some cold water on the baguette top.(This will give the baguette a crisper crust). Place the baking sheet with baguette and sandwich buns and the bread pan with the bread loaf into the oven and set a timer for 18 to 20 minutes.
  12. After the timer ends, remove the sandwich buns, place them on a cooling rack, and return the baguette back to the oven for an additional 5 minutes.
  13. After the timer ends, remove the baguette and place it on a cooling rack. Reset the timer for 18 to 20 minutes more to finish baking the bread loaf.
  14. After the timer ends, remove the bread from the oven, and tip it out of the pan onto a cooling rack. (Photo 9)

Kneading Dough

Use the heels of your hands to push the dough quickly away from you. Then pull the far end of the dough back towards you with your fingers and fold the dough. Continue this process for 5 minutes.

Making your baking pan and sheet stick proof

Making your baking pan and sheet stick proof

Making Different Crust Styles

The regular crust is soft and delicious, but here are a few ideas if you wish to experiment:

  • For a crisper crust, brush cold water on the top of the baguette, bread or buns before putting it in the oven.
  • For a softer crust, brush with milk or melted butter on the tops.
  • For a shiny glaze, mix an egg yolk and a tablespoon of milk together and brush on the tops.

Getting Ready to Bake

Small pan of water in the oven (Photo 8)

Small pan of water in the oven (Photo 8)

Finished product (Photo 9)

Finished product (Photo 9)

© 2017 Wes Clark