This easy two ingredient dough Baguette Recipe makes two golden loaves of fresh bread that are perfect with a bowl of warm soup.
When we made chicken noodle soup recently, we wanted some bread to go along with it, so we came up with this super easy two ingredient dough baguette recipe. The bread was so good with soup, and we enjoyed it dipped in olive oil as well.
Everything You Need To Make This Two Ingredient Dough Baguette Recipe
What Is Two Ingredient Dough
Two ingredient dough is made with self-rising flour and plain, fat-free Greek yogurt. This simple, yeastless dough recipe can be used to make so many things, from pretzel bites to pizza crust! There is no waiting for the yeast to rise and no kneading for 20 minutes. We've been making two ingredient dough for several years now, and we still love it.
How To Make Baguettes With Two Ingredient Dough
We love this dough because it is so easy to make. If the dough gets too wet, add a little more flour, and if it is too dry, you can add more Greek yogurt.
- Dough: Mix together the self-rising flour and Greek yogurt. Turn the dough out onto a floured silicone mat.
- Shape: Knead the dough a few times and then form two loaves. Place the loaves on the prepared baking sheet and cut slits on top of them.
- Bake: Bake the baguettes on the middle rack with hot boiling water in a pan on the lower rack. The hot water creates steam in the oven and helps make the crust get crispy and crackly.
Variations
You can use this basic dough recipe to make so many things! Here are a few of our favorites:
- These easy, two-ingredient dough Pizza Rolls have mozzarella cheese, pepperoni, and pizza sauce on the inside!
- Use this two ingredient dough Naan Flatbread to make mini pizzas or sandwich wraps!
- Rosemary Bread is made with two-ingredient dough and can be served as a side dish or used to make sandwiches.
- Two-ingredient dough Garlic Knots are a popular appetizer or side for pizza and pasta!
Storage
Allow the baguettes to cool completely on a wire rack before cutting or storing them. Once they’ve cooled, store them in an airtight container for 2-3 days at room temperature or in the freezer for one to two months.
Frequently Asked Questions
For one cup of self-rising flour, whisk together one cup of all-purpose flour, 1 1/2 teaspoons of baking powder, and 1/4 teaspoon of salt.
Classic French baguettes are made with wheat flour, water, salt, and yeast. This recipe uses two ingredient dough to make two short loaves of bread with a chewy interior and a golden, crusty exterior.
You can eat it with olive oil for dipping, with soup, or use it to make a sandwich.
Ways To Use This Baguette Recipe
- Appetizer: You can eat these baguettes as an appetizer with olive oil to dip in. Pour olive oil onto a shallow plate and sprinkle with grated parmesan cheese, sea salt, and coarse ground black pepper.
- Side: We love having fresh, crusty bread as a side for soups and pasta. Serve it warm with butter.
- Crostini: Cut the baguettes into thin slices, brush with olive oil, and sprinkle with seasoning. Bake the slice until golden brown. Serve the crostini with spinach artichoke dip.
- Garlic Bread: Slice the loaves in half lengthwise, spread butter on them, sprinkle with garlic powder, and bake them in the oven until golden brown.
Two Ingredient Dough Baguette Recipe
Video
Ingredients
- 1 1/2 cups self-rising flour
- 1 cup plain fat-free Greek yogurt
Instructions
- Preheat the oven to 425˚F with a cast iron skillet on the bottom rack. Bring 1 1/2 cups of water to a boil in the microwave while preparing the baguettes. Put the self-rising flour and plain, fat-free Greek yogurt in a large bowl.
- Mix on low speed until the dough clumps together.
- Turn out onto a floured surface. Sprinkle with flour, knead several times, and form into a ball. Cut it into two pieces. Roll each piece of dough into a long, narrow loaf shape (about 9 inches by 2 inches).
- Place on a parchment-covered baking sheet and cut three slits into the top of each loaf.
- Place the bread in the oven on the middle and carefully pour 1 1/2 cups of boiling water into the cast iron skillet on the bottom rack (to create steam in the oven for a golden, crispy crust). You can skip the boiling water step for a softer crust.
- Bake at 425˚F for 18-20 minutes, until golden brown.
- Allow the baguettes to cool completely on a wire rack before cutting or storing them.
Jason says
Hi. If I wanted to make the bread more sweet and dessert forward how much sugar would I add? And how does it change the recipe? For example, would I simply add sugar, or would I have to substitute out flour? (Ex, substitute a tablespoon of flour with sugar)
Tonia Larson says
Hi Jason,
I have a recipe for no yeast cinnamon rolls https://www.thegunnysack.com/no-yeast-cinnamon-rolls/ that uses self-rising flour and nonfat Greek yogurt. I did a lot of recipe testing to get the dough right. What I ended up doing was adding powdered sugar and an egg to the dough plus the cinnamon sugar filling. You could use that recipe to make a cinnamon swirl bread.
But if you only want to sweeten this baguette dough, I would try adding a little sugar while reducing the nonfat Greek yogurt slightly. You may also need to lower the oven temp since the sugar can make the bread brown faster. Have fun experimenting with the dough!
~Tonia
heather says
Hello Tonia
Have you tried it with full fay Greek yogurt?
Heather
Tonia Larson says
Hi Heather,
No, I have not tried this one with full fat Greek yogurt. If you decide to try it, let us know how it turns out.
~Tonia
Linda C says
I normally have Greek yogurt but I found out you can substitute cottage cheese too. It’s really good.
Chris says
Love this quick easy recipe. If I add some nutritional yeast, will it help make it a little more airy and less dense?
Tonia Larson says
Hi Chris,
From what I understand, nutritional yeast is deactivated yeast that is used for flavor rather than leavening. I’m not really sure what you could add. When I use two ingredient dough to make cinnamon rolls, I add an egg (eggs help with leavening) so that is something you could try. And when making biscuits, I use less buttermilk than the Greek yogurt called for in this recipe so you could experiment with using less Greek yogurt and adding a little milk or buttermilk to make the dough moist. Biscuits aren’t airy, but they do have a lighter texture. Also, I’ve tried making two ingredient dough pretzel bites with full fat sour cream and they had a lighter texture, so you could try using full fat Greek yogurt (or sour cream), or try adding some fat (butter or shortening) to the dough. With any changes though, the nutrition changes as well, of course so keep that in mind if that is a consideration for you. Have fun recipe testing! ~Tonia
Ellen Concanon says
Have already made three times, so easy and so delicious. Perfect for soup/sandwich night!
Jason says
Hi. This is a delicious recipe. I’ve make it several times, but every time the bottom burns badly. I pay attention to the cook time, but if I take it out early enough for it to not burn on the bottom it doesn’t cook all the way on the inside. Any suggestions? Thanks in advance.
Tonia Larson says
I’m guessing it’s a difference in our baking sheets and in how our ovens distribute heat. So, you could try making the baguettes wider/flatter so that they bake more quickly in the middle. You could try reducing the oven temp by 10 to 25°F. Or you could try a different baking sheet to see if that helps or try insulating the bottoms a little by using 2 stacked baking sheets.
Danie says
Delicious and simple. Be careful to not overwork the dough, the lighter the better. To much gluten will leave it chewy, but still good.