The easiest recipe in the world

Do you know that? You signed up for the New Year’s Eve buffet or the barbecue evening in the summer, the stress at work was gigantic again and in the end you end up with the sad baked bread from the supermarket. Right here comes mine Onion Bacon Baguette Recipe into the game. I’ll be honest: When it comes to cakes or all kinds of other pastries, Theres takes the helm. I’m more of a guy for anything that can be wrapped in puff pastry… that’s my definition of baking ;-).

But this recipe is the absolute miracle weapon for all those who don’t like baking. It solves the problem of lack of time and fear of sticky yeast dough. We use the “no-knead” method here: no long kneading, no food processor that has to be laboriously cleaned afterwards. The result is a baguette that is so crispy and flavorful that it is a classic in itself Farmer’s bread overshadows. It’s almost as easy as opening and rolling out a package of puff pastry – only with the incomparable scent of toasted bacon and sweet onions.

The quality of the ingredients determines whether your bread is “really nice” or “legendary”. Here’s what you need to know:

For a classic baguette, Type 550 is the first choice because it bakes slightly stronger. It ensures the necessary stability of the large pores. If you only have the standard 405 flour in the cupboard, it’s not the end of the world – the dough forgives almost everything.

We use 125 g bacon cubes. Make sure that the bacon is well streaked. When it is left in the pan, it releases the fat in which we will later sauté the onions. This is pure taste gold! If you like it smokier, choose Black Forest bacon.

We only use 8g of yeast. The secret is not the amount of yeast, but the time. Due to the long rising time of 24 hours in the refrigerator, the dough ferments slowly. This not only makes the baguette more aromatic, but also much more digestible than quickly whipped up industrial bread.

A medium-sized onion provides the necessary seasoning. The most important tip: The onion and bacon mixture must cool completely before adding it to the flour. Hot onions would kill the yeast bacteria immediately and your baguette would remain a flat flatbread.

To ensure that your baguette looks like it came from a French artisan baker, we have incorporated a few professional tricks:

The biggest USP of this recipe is the combination of minimal effort and maximum results. It’s the ultimate “show-off” bread for people who can’t actually bake. While Theres often spends days in the kitchen making sourdough, feeding, etc. for her brilliant breads, I mix this dough together in 5 minutes and go back to the couch.

This baguette is so juicy that it almost serves as a meal in its own right. But of course it tastes even better with a suitable dip. I like to serve it with ours Wild garlic parmesan butter or with a savory one Goulash pot. It is the ideal all-rounder: in winter it goes perfectly with ours Raclette in spring it is the star at Easter brunch. It brings that savory touch to the table that is often missing from buffets.

First, chop the onion finely and leave the bacon in the pan. When the bacon is crispy and has released fat, add the onions. Steam them until translucent and spread the mixture on a large, cold plate so that it cools quickly.

Mix the flour, yeast, salt, sugar and the cooled onion-bacon mixture in a bowl. Add the water and stir everything briefly with a wooden spoon. No machine, no kneading with your hands. Put the lid on and place in the fridge for 24 hours.

Preheat the oven to 250°C. Take the dough out of the fridge and turn it out onto a floured surface. Halve it lengthways, twist the two sticks (twist) and place them on the hot tray. Pour water into the oven, close quickly and bake for 25 minutes.

When your baguette comes out of the oven golden brown and smelling wonderful, the most important part follows: cutting. Nothing would be more annoying than crushing the hard-earned, crispy crust with a dull knife. We have ours for that Sanelli bread knife from the Premana Professional series used.

What excites us so much about Sanelli is the honest Italian tradition – the knives have been made in the mountain village of Premana for over 150 years. The 24 cm long knife is not only extremely safe and non-slip in the hand (even if you still have flour on your fingers!), but also has antibacterial protection thanks to Biomaster technology. It literally slides through the hard crust of our baguette without crushing the soft crumb inside. Anyone who has experienced the difference between a cracked and a cleanly cut slice knows why we rely on quality. The knife is a real professional tool that we also use for ours Garlic baguette or the daily Whole wheat bread don’t want to miss it anymore.

What are you waiting for? This Onion Bacon Baguette Recipe is so uncomplicated that you can prepare it tonight to surprise your family or friends tomorrow. There’s nothing better than the sound of breaking the crispy crust of homemade bread.

Don’t forget to tag us on Instagram (@gernekochen) when you take your result out of the oven! We are really happy about every photo. And if you’re looking for more easy baking ideas, try ours Beer bread – also a real favorite for everyone who likes things uncomplicated.