These easy-to-make, airy, sesame baguettes originated as a family favourite sesame roll. I used ¼ of this recipe for one of the Lekué baguette makers. You may need a mixer if you do the full recipe, but not for the smaller amount. If you are doing the smaller amount, just leave out the egg, and put a bit more oil.
- 2 ½ cups warm water
- ½ cup sugar
- 2 tablespoons yeast
- 1 kg all purpose flour
- 1 tablespoon salt
- 1 egg
- ½ cup oil
- Proof the yeast as per instructions above.
- Mix dry ingredients.
- Add the water/yeast mixture, oil and egg.
- Knead until you have a soft, smooth dough.
- Place in a warm place, and let rise until double.
- Divide the dough into 4 parts. Roll out each part into a rectangle, a little smaller than the length of the baguette pan, and roll up lengthwise.
- Dip into water, and then sesame seeds.
- Place into baguette pans, and let rise again until doubled.
- Make two diagonal cuts along top of each roll.
- Bake at 350° for 20-30 minutes.
Note: The baguette pan can be put straight on the oven rack, but you may want to put something under it, so you don’t have sesame seeds all over the bottom of the oven. I know that from experience!
Experiment with different grains in these Lekue Baguette Moulds for an assortment of baguettes. Great for a party!