French Baguette

This French Baguette is super easy and is going to change your life! It has a perfect crusty outside and tender soft inside, perfect for your bread cravings.

Bread makes every meal a little bit better and complete! Try these incredible bread recipes the next time you need some bread in your life, Rolls, Homemade Bread, and Garlic Bread.

French Baguette Recipe

Nothing beats the smell of fresh-baked bread! And this French baguette recipe is so easy, all it takes is time and you can fresh bread at your fingertips. This loaf will have the signature crusty outside with the perfect soft chewy inside you would come to expect from french bread. Using a water pan in the oven will give it the perfect crust, and letting it prove overnight, or all day will allow the inside to be perfect. You may never grab a loaf from the store again! This French baguette will taste so much better!

One of the best things about a French baguette is that the structure is such that you can slice into it while it’s still warm. Let it cool for 5-10 minutes then slice into it and slather it with butter or your favorite toppings. Homemade Jam, Cinnamon Honey Butter, or toast it and turn it into some of the best Bruschetta ever! Dip this French baguette in some gourmet olive oil and cracked pepper or just eat it plain. You can’t go wrong, any way you eat it! This French Baguette is so luscious, your whole family is going to love this, you have to try it!

Ingredients for Homemade French Baguette

With just 5 ingredients this is one of the easiest bread recipes to make! These pantry staple ingredients are the perfect combination in this French baguette bread. Find the total amount of measurements in the recipe card below.

• All purpose flour: This is a good sturdy flour, perfect for the french baguette.
• Water:To mix with the flour to create the dough.
• Salt:This will give it flavor so be sure to put it in, otherwise your dough will taste bland and not good.
• Instant yeast:Give the bread it’s rise, using instant means you do not have to activate it first.
• Honey:Honey not only gives the bread a touch of sweetness, it will feed the yeast and give it a nice rise.

How to Make an Authentic Baguette

The overnight proof lets the yeast really develop into a fabulous taste and texture. French baguette is a favorite recipe that goes well with so many family meals or eating it all on its own!

1. Combine and Rise: Add all the ingredients in the bowl of a stand mixer and combine with a dough hook. Once combined, cover with plastic wrap and let it rest on the counter overnight, about 12 hours.
2. Shape: In the morning the dough will be bubbly and wet and large. Flour your hands and counter and gently remove the dough to the floured surface. Cut into two pieces and gently stretch into 12-14 inch rectangle. Gently but snugly roll the rectangles inward to form logs and place on a parchment lined baking sheet.
3. Rise and slice: Dust generously with flour and cover with a clean dish towel. Allow to rise for 1-2 hours. Once risen use a very sharp knife or a clean razor blade to cut about 4-5 long diagonal slits along the loaf, cutting in about ½ inch.
4. Steam: In the oven, arrange the racks so there is one on the bottom rack and one in the middle. Place a cookie sheet full of hot water on the bottom rack. Preheat the oven to 475°.
5. Bake: Be careful of the steam from the pan in the oven, add the loaves on the middle rack. Bake for 15 minutes.
6. Rotate: Remove the water pan and turn the baguettes around. Lower the temperature to 450° and bake for 15 more minutes, until nice and golden brown.
7. Cool and Enjoy: Allow the loave to cool for at least 5 minutes before cutting into them.

The Best French Baguette Tips

Fresh from the oven this french baguette not only smells amazing but tastes divine! These tips are the best to making the perfect bread every time!

• Overnight Proving: Letting the dough ferment overnight will allow the bread to form a deep rich flavor that is typical of french bread. If you do not plan on making this in the morning, you can place the dough in the fridge to rise overnight till ready to use. Remove from the fridge 30 minutes before rolling out, allowing the bread to come to room temperature. You can also make this first thing in the morning and let it prove all day and then bake it so it’s nice and fresh for dinner.
• Slashing: Use a really sharp knife to make the cuts in the dough before placin it in the oven. This will prevent the bread from bursting and ruining it’s shape. I have also used a sharp serrated knife with great success.
• Steaming the Oven: This is a crucial step to getting that signature crusty texture of a french baguette, so do not skip it. Place the cookie sheet in the oven and then pour the water in cookie sheet. That way your chances of spilling the water are less. You can also use a skillet or pot in the oven as long as it has an oven safe handle. Do not use glass. If you pour cold water or even hot water into a glass pan that’s heated it can explode. If all you have is a glass 9×13 put it in the oven before turning it on, fill it with water and then turn on your oven. Make sure you put enough water in your pans that it doesn’t all evaporate while baking. You will burn your pan.

Storing and Freezing French Bread

There is nothing better than slicing into fresh warm bread, and baguettes are best eaten the day they are made while still warm.

• Storing: This french loaf is easy to store. Wrap it loosely and keep it at room temperature for 2 to 3 days. If the bread isn’t as crusty after a while you can place it in a warm oven (200 degrees) for 5 or 10 minutes, and it should come out good as new.
• Freeze: Make a double batch and then freeze some loaves for a later date. Wrap the completely cooled loaves in plastic wrap and then in foil. Keep in the freezer for up to 3 months. Let it thaw at room temperature. To bring back it’s crustiness place in a warm oven for 5-10 minutes till you bring back that crusty goodness you love. You can also slice the bread before freeze and place in a freezer safe bag and then remove just what you need. Toast the bread in a toaster for ultimate crunch and flavor.

More Bread Recipes To Love

Bread is a comfort food for most. It can be sweet, savory, crunchy or soft and always tastes incredible. A warm slice of homemade bread in any form can make any bad day better. I love making homemade bread, it is often way easier than you expected and super forgiving. If you feel like a meal you are having isn’t quite complete, just throw on some bread and you have it made. Try these tried and true bread recipes soon!

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French Baguette

This French Baguette is super easy and is going to change your life. It has a perfect crusty outside and tender soft inside, perfect for your bread cravings.

Course Bread

Cuisine French

Keyword french baguette, french baguette recipe

Prep Time 30 minutes

Cook Time 40 minutes

Rise 13 hours

Total Time 14 hours 10 minutes

Servings 24 slices

Calories 85kcal

Author Alyssa Rivers

Ingredients

• 4 cups all purpose flour
• 1 ½ cups water plus 1 Tablespoon
• 2 teaspoons salt
• 2 ½ teaspoons Instant yeast
• 2 Tablespoons Honey

Instructions

• Add all the ingredients in the bowl of a stand mixer and combine with a dough hook. Once combined, cover with plastic wrap and let it rest on the counter overnight, about 12 hours.
• In the morning the dough will be bubbly and wet and large. Flour your hands and counter and gently remove the dough to the floured surface. Cut into two pieces and gently stretch into 12-14 inch rectangle. Gently but snugly roll the rectangles inward to form logs and place on a parchment lined baking sheet.
• Dust generously with flour and cover with a clean dish towel. Allow to rise for 1-2 hours. Once risen use a very sharp knife or a clean razor blade to cut about 4-5 long diagonal slits along the loaf, cutting in about ½ inch.
• In the oven, arrange the racks so there is one on the bottom rack and one in the middle. Place a cookie sheet full of hot water on the bottom rack. Preheat the oven to 475°.
• Be careful of the steam from the pan in the oven, add the loaves on the middle rack. Bake for 15 minutes.
• Remove the water pan and turn the baguettes around. Lower the temperature to 450° and bake for 15 more minutes, until nice and golden brown.
• Allow the loave to cool for at least 5 minutes before cutting into them.

Nutrition

Calories: 85kcal | Carbohydrates: 18g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 196mg | Potassium: 35mg | Fiber: 1g | Sugar: 1g | Vitamin C: 1mg | Calcium: 4mg | Iron: 1mg

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Lemon Icebox Cake

This lemon icebox cake is layers of buttery shortbread and lemon cream that come together in this scrumptious no-bake summer dessert! Not only is this recipe beyond easy, but has the perfect balance of tart and sweet flavors!

Lemon Ice Box Cake is so rich, zesty, and delicious! Looking for more lemon? Try my cupcakes, cookies, and brownies for more mouthwatering citrus flavor!

Sweet Lemon Icebox Cake Recipe

I can never get enough of lemon desserts. They are so light, bright, refreshing and absolutely perfect for summer! I love the way the tartness of lemon fuses with sweet creams and buttery crusts. These flavors plus the ease of putting ice box cakes together is a winning combination. This lemon icebox cake comes together in a snap without even having to touch your oven.

This lemon icebox cake truly is a foolproof recipe. My kids make it with me all the time! With only a few easy ingredients and simple layering process, lemon icebox cake will be your new go-to dessert. It is so bright and delicious, it is hard to resist sneaking bites all throughout the day. You have to try this divine lemony goodness for yourself!

No Bake Lemon Icebox Cake Ingredients

Lemon icebox cake is a delicious and inexpensive dessert to whip up for all of your summer get-togethers! Follow the recipe card below for the printable recipe card with measurements.

• Heavy Cream: To create lemon filling.
• Powdered Sugar: For sweetness and smooth texture.
• Instant Lemon Pudding Powder: For flavor and thickness.
• Vanilla Extract: Adds flavor. I recommend using pure vanilla extract for best taste!
• Lemon Juice: Fresh lemon juice works best. I have found that sometimes bottled lemon juice can be too bitter for desserts.
• Lemon Zest: For zesty flavor.
• Shortbread Cookies: I prefer to use Lorna Doone cookies, but you can use whatever shortbread cookie brand you like best! Nilla Wafers are also a delicious substitute.

How to Make The Best Lemon Icebox Cake

You don’t need to worry about messing up this lemon icebox cake. It is super simple and turns out delicious each and every time!

1. Make Lemon Cream: Using a mixer with the whisk attachment, whip the heavy cream, powdered sugar, pudding powder vanilla extract, lemon juice and lemon zest together on high until you have stiff peaks.
2. Layer Cream and Cookies: In the bottom of a 9×13 pan, spread a thin layer of whipped cream over the bottom. Add a layer of shortbread cookies topped with ⅓ of the remaining whipped cream.
3. Repeat: Repeat the layers two more times until all the cookies and whipped cream have been used. Top with more lemon zest.
4. Chill Overnight: Cover with plastic wrap and chill for 4 hours, or overnight. Serve cold.

Lemon Icebox Cake Tips

Make the most of this easy, delicious cake recipe with these simple tips! The lemon icebox cake is perfect for all occasions!

• Picking Lemons: For the best tasting lemon juice, I recommend picking lemons that are heavy, slightly soft when squeezed and completely yellow all around. Any hints of green indicate a lemon that is not yet ripe and your juice may be too bitter.
• Keep Whipped Cream and Mixer Cold: Keeping your whipped cream and mixer attachments cold will help your lemon cream base thicken completely.
• Toppings: I love to serve my Lemon Icebox Cake with fresh raspberries on top. You can also serve with blueberries or strawberries for extra juicy flavor. Top it with homemade caramel sauce for a boost of decadence.
• Enhancing Lemon Flavor: For extra tangy flavor and creaminess, add my homemade lemon curd between layers.
• Let Chill Before Serving: It is important to let your Icebox Cake chill before serving. This helps it solidify and allows the cookies to absorb moisture from the cream- giving you the best cake texture possible.
• Cookies: Try substituting shortbread cookies with sugar or NIlla wafers to switch up your cake’s flavor and texture.
• Garnish: For a dessert that is sure to impress, top your cake with candied lemons. This not only makes your cake look beautiful, but adds a pop of flavor and texture as well!

Storing Leftover Lemon Icebox Cake

The best part about lemon icebox cake is that it stores easily and can be eaten straight from the fridge!

• In the Refrigerator: Wrap cake with plastic wrap and store in fridge for up to 4 days.
• In the Freezer: Wrap cake completely with aluminum foil. Icebox Cake will keep in the freezer for up to a month. Simply thaw in the fridge overnight before serving.

More Easy Lemon Desserts

The cheery flavor of lemon enhances any type of dessert. From breads to cakes, cheesecake to pie, I know you will love the way lemon tastes in these classic, easy-to-make recipes!

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Lemon Layer Cake

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No-Bake Lemon Pie

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Lemon Icebox Cake

Course Cake, Dessert

Cuisine American

Keyword lemon icebox cake, lemon icebox cake recipe

Prep Time 20 minutes

Cook Time 4 hours

Total Time 4 hours 20 minutes

Servings 12 People

Calories 227kcal

Author Alyssa Rivers

Ingredients

• 3 cups heavy cream
• ½ cup powdered sugar
• ¼ cup instant Lemon pudding powder
• ¾ teaspoon vanilla extract
• ¼ cup fresh lemon juice
• 3 Tablespoon lemon zest
• 2 ½ boxes Lorna Doone shortbread Cookies or other shortbread cookies

Instructions

• Using a mixer with the whisk attachment, whip the heavy cream, powdered sugar, pudding powder vanilla extract, lemon juice and lemon zest together on high until you have stiff peaks.
• In the bottom of a 9×13 pan, spread a thin layer of whipped cream over the bottom. Add a layer of shortbread cookies topped with ⅓ of the remaining whipped cream.
• Repeat the layers two more times until all the cookies and whipped cream have been used. Top with more lemon zest.
• Cover with plastic wrap and chill for 4 hours, or overnight. Serve cold.

Nutrition

Calories: 227kcal | Carbohydrates: 7g | Protein: 1g | Fat: 22g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 82mg | Sodium: 23mg | Potassium: 53mg | Fiber: 1g | Sugar: 5g | Vitamin A: 876IU | Vitamin C: 4mg | Calcium: 41mg | Iron: 1mg

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Pierogis

Pierogis are delightful dumplings stuffed with potatoes and cheese. These are a traditional Polish dumpling that puts a whole new meaning to comfort food!

I love comfort food because obviously it just makes everything better. Try these other comfort food favorites, Biscuits and Gravy, Rigatoni, and Meatloaf!

What is a Pierogi?

Pierogis look similar to Potstickers but are filled with a potato and cheese filling and are made from a simple egg dough. These are a dreamy creamy dumpling that is guaranteed to hit the spot. These pierogis are the ultimate comfort food. The dough is a non-yeasted dough, that is super easy to work with, it rolls out like a dream. Traditionally these potato and cheese dumplings are made with farmer’s cheese which can be hard to find. Cottage cheese and sour cream make a great substitution.

The combination of boiling and then pan-frying the pierogis provides the perfect texture. These are perfectly tender with a slightly crispy outside. The inside contains a cheesy luscious filling you are going to love. These are way better than anything you will find in the frozen section of the store. The caramelized onions and butter are absolutely divine. Top these pierogis with a bit more cheese and green onions if desired.

What You Need for Perfect Pierogis

The dough is simple to make and comes together quickly with these pantry staple ingredients. For the printable list of ingredients and measurements, follow the recipe card below.

• All-purpose flour: This will provide the needed structure for this basic dough.
• Salt: This is a must have as it adds the flavor.
• Vegetable oil: You can use canola oil for a mild tasting perfect option.
• Eggs: For the eggs to mix in completely and easily, have them at room temperature.
• Warm water: Using warm water helps everything combine and creates a nice supple dough.

Cheese and Potato Filling Ingredients

Pierogis are filled with a savory potato and cheese filling that is warm and comforting. You won’t go wrong with these homemade pierogis! See the recipe card below for all the measurements and full information about the pierogis recipe.

• Medium russet potatoes: Russets will have the best texture, other potatoes can be too waxy.
• Butter unsalted: Have the butter at room temperature or softened for easy mixing.
• Cottage cheese or sour cream: You can use one or the other or a combination of both.
• Cheddar cheese grated: I like to use finely grated cheese that I do myself.
• Salt: Again this adds needed flavor so do not forget it.
• Sweet onion:  Dice the onion small, or leave in long slices.
• Butter: More butter, because everything is better with butter.

Making the Dough

These pierogis are just what you need to create the best dinner for your family. Start with combining in the bowl the flour, salt, veggie oil and egg. Use the dough hook on low to mix until combined. Bring the speed up to medium-high and mix for 5-6 minutes, until the dough is smooth and springy. Transfer to an oiled bowl and let rest for 30 minutes.

Pierogis Dough Filling

Once the dough is created and ready to stuff with potatoes and cheese mixture these pierogis will cook up in minutes!

1. Potatoes: Peel and chop potatoes into large pieces and add to a pot. Add enough water to cover the potatoes by an inch and bring to a boil over high heat. Boil for about 20-25 minutes until the potatoes are fork tender. Drain and allow to cool for 5-10 minutes and then mash well.
2. Cheese Filling: Add in the butter, cottage cheese or sour cream, cheddar cheese and salt. Once smooth, set aside.

How to Make Homemade Pierogis

1. Roll: Cut the dough into two equal pieces and set one aside, keeping it covered to prevent it from drying out. Roll the other piece out on a floured surface until it is ⅛ inch in thickness.
2. Cut and Fill: Using a 3 inch cookie cutter cut circles in the dough as close as possible to maximize the amount of usable dough. Add about ½ tablespoon of the potato mixture to the center of the rounds and then fold over. Pinch the edges together tightly to seal the filling in. Make sure to really pinch the dough together because you don’t the filling to burst out.
3. Fill the Rest: Set aside all the finished pierogis and then repeat the process with the remaining half of the dough.want
4. Onions: Add the chopped onion and butter to a large skillet. Cook the onions on medium low for about 20 minutes, until the onions are nice and browned.
5. Boil and Skillet Fry: Bring a large pot of salted water to a boil over high heat. Once boiling, add the pierogis in two batches and boil until they float, about 3 minutes. Remove with a slotted spoon and add them to the skillet with the cooked onions. Cook over medium heat for 2-3 minutes. Plate and eat while hot!

The Best Polish Pierogi Tips

Rich and cheesy the only thing these pierogis need is time to assemble, but it is super easy to do! These are the perfect dinner recipe your family will love.

• Potatoes: Stick to russet potatoes for this recipe. Golden and red potatoes are too waxy and will create a rubbery filling instead of being smooth and creamy.
• Mash: For the best texture of your potatoes use a ricer, food mill or even a fork to mash them. This will keep the inside light and fluffy.
• Cheese: Finely grate your own cheddar cheese to avoid the anti-caking agents on pre-shredded cheeses. This can keep the cheese from melting and mixing with the potato mixture.
• Cottage Cheese: In Poland they use what is called Farmer’s cheese. This can be hard to find, so we use cottage cheese with sourcream to create the perfect taste and texture. Ricotta cheese can be substituted for the cottage cheese as well.
• Must Boil then fry: Make sure you boil the pierogi first to cook the dough thoroughly. Then you can either pan fry them or even air fry them. To air fry spray them with olive oil and place in the air fryer at 350 degrees for 1-2 minutes per side. Watch carefully.
• Top it: Garnish with more cheese, sliced green onion, bacon and a side of sour cream if you desire.

What to Serve with Pierogis

These are definitely a worthy main dish with its rich filling and butter onion garnish. It is a dish made to comfort the soul. Serve these with a variety of sides to make it a complete meal your family is absolutely going to love. Keeping a bit more on the Polish side serve with a cabbage and sausage or a nice cabbage roll. Yum!

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Perfect “Roasted” Air Fryer Asparagus

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Roasted Maple Brussel Sprouts with Bacon

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Stuffed Cabbage Rolls

Making Ahead and Freezing Pierogis

These taste way better than anything from the frozen section from the store. Make a double batch and freeze your own for later.

• Make-Ahead Dough: Once the dough is made, you can either use it right away or wrap it in plastic wrap and place in the fridge for up to 2 hours before using. Let it rest at room temperature for 15 minutes before using. To freeze the dough, wrap it in plastic wrap and then place in a freezer bag for up to 1 month. Thaw in the fridge overngight or on the counter till ready to use.
• How to Freeze Pierogi: Once you assemble the pierogi you can freeze it before cooking them. Make a double batch so you can freeze some for another time. Place the pierogi on a baking sheet and place in the freezer till frozen, about 2 hours. Then transfer the pierogi to a freezer safe bag and freeze for up to 1 month. No need to thaw before cooking, you can boil them right from the freezer, just add an extra minute or two to the boil time.

More Comfort Recipes to Love

I believe Comfort food is a food group of it’s own. Its a personalized food group made up of foods that bring you comfort and joy. There are just some foods that when you taste them just make everything in the world right again, even if it’s just for a little while. They melt away the concerns of life and allow you to laugh with loved ones. Food can be pretty powerful that way and these tried and true comfort foods are ones you have to try. They are worth coming home for!

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Pierogis

Perogis are delightful dumplings stuffed with potatoes and cheese. These are a traditional Polish dumpling that puts a whole new meaning to comfort food!

Course Dinner

Cuisine Polish

Keyword homemade pierogis, pierogis, pierogis recipe

Prep Time 30 minutes

Cook Time 15 minutes

Total Time 45 minutes

Servings 30 Pierogis

Calories 145kcal

Author Alyssa Rivers

Ingredients

Dough

• 4 Cups all-purpose flour
• 2 teaspoon Salt
• ½ cup vegetable oil
• 2 large eggs
• ¾ cup warm water

Filling

• 2 medium russet potatoes
• 2 Tablespoons butter unsalted
• ¼ cup cottage cheese or sour cream
• 1 cup cheddar cheese grated
• 1 teaspoon salt
• 1 small sweet onion Small dice
• 3 Tablespoon butter

Instructions

Dough

• In the bowl of a stand mixer, add the flour, salt, veggie oil and egg. Use the dough hook on low to mix until combined. Bring the speed up to medium-high and mix for 5-6 minutes, until the dough is smooth and springy. Transfer to an oiled bowl and let rest for 30 minutes.

Filling

• Peel and chop potatoes into large pieces and add to a pot. Add enough water to cover the potatoes by an inch and bring to a boil over high heat. Boil for about 20-25 minutes until the potatoes are fork tender. Drain and allow to cool for 5-10 minutes and then mash well.
• Add in the butter, cottage cheese or sour cream, cheddar cheese and salt. Once smooth, set aside.

Assembly

• Cut the dough into two equal pieces and set one aside, keeping it covered to prevent it from drying out. Roll the other piece out on a floured surface until it is ⅛ inch in thickness.
• Using a 3 inch cookie cutter cut circles in the dough as close as possible to maximize the amount of usable dough. Add about ½ tablespoon of the potato mixture to the center of the rounds and then fold over. Pinch the edges together tightly to seal the filling in. Make sure to really pinch the dough together because you don’t the filling to burst out.
• Set aside all the finished pierogis and then repeat the process with the remaining half of the dough.want
• Add the chopped onion and butter to a large skillet. Cook the onions on medium low for about 20 minutes, until the onions are nice and browned.
• Bring a large pot of salted water to a boil over high heat. Once boiling, add the pierogis in two batches and boil until they float, about 3 minutes. Remove with a slotted spoon and add them to the skillet with the cooked onions. Cook over medium heat for 2-3 minutes. Plate and eat while hot!

Nutrition

Calories: 145kcal | Carbohydrates: 16g | Protein: 4g | Fat: 7g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 22mg | Sodium: 286mg | Potassium: 101mg | Fiber: 1g | Sugar: 1g | Vitamin A: 117IU | Vitamin C: 1mg | Calcium: 38mg | Iron: 1mg

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