Homemade Vietnamese Banh Mi Bread
Homemade Vietnamese Banh Mi Bread
Ingredients
For the Dough
- 3 1/2 cups all-purpose flour
- 1 1/4 cups warm water, (105-115°F)
- 2 1/4 teaspoons active dry yeast
- 1 tablespoon granulated sugar
- 1 1/2 teaspoons salt
- 1 tablespoon vegetable oil
For the Egg Wash
- 1 large egg
- 1 tablespoon water
For Dusting
- 1/4 cup all-purpose flour, as needed for dusting
Instructions
- 1
In the bowl of a stand mixer, combine the warm water, active dry yeast, and granulated sugar. Stir gently and let it sit for 5-10 minutes until the yeast is foamy. This indicates the yeast is active.
⏱️ 10 min
- 2
Add the all-purpose flour, salt, and vegetable oil to the yeast mixture in the stand mixer bowl. Attach the dough hook.
⏱️ 2 min
- 3
Knead the dough on low speed for 8-10 minutes, or until the dough is smooth, elastic, and pulls away from the sides of the bowl. If the dough is too sticky, add a small amount of flour (1 tablespoon at a time) until it reaches the desired consistency. If it's too dry, add a tiny bit of water.
⏱️ 10 min
- 4
Lightly grease a large mixing bowl with vegetable oil. Transfer the kneaded dough to the greased bowl, turning it once to coat the entire surface. Cover the bowl with plastic wrap or a clean kitchen towel.
⏱️ 3 min
- 5
Allow the dough to proof in a warm place for 1 to 1 1/2 hours, or until it has doubled in volume.
⏱️ 90 min
- 6
Gently punch down the proofed dough to release the air. Transfer the dough to a lightly floured surface.
⏱️ 2 min
- 7
Divide the dough into 4 equal portions. Each portion will make one banh mi baguette.
⏱️ 5 min
- 8
Shape each portion into a baguette. To do this, flatten a piece of dough into a rectangle. Fold the top edge down to the center and press to seal. Repeat with the bottom edge, folding it up to the center and pressing to seal. Then, fold the dough in half lengthwise and pinch the seam firmly to seal. Gently roll the dough back and forth to create a tapered baguette shape, about 10-12 inches long.
⏱️ 10 min
- 9
Place the shaped baguettes on a baking sheet lined with parchment paper, leaving space between them. Cover loosely with plastic wrap or a clean kitchen towel.
⏱️ 3 min
- 10
Allow the baguettes to proof for a second time in a warm place for 45-60 minutes, or until they have visibly increased in size and are puffy.
⏱️ 60 min
- 11
Preheat your oven to 400°F (200°C). While the oven preheats, prepare the egg wash by whisking together the large egg and 1 tablespoon of water in a small bowl.
⏱️ 15 min•🌡️ 400
- 12
Just before baking, lightly brush the tops of the proofed baguettes with the egg wash. Using a sharp knife or a lame, make 3-4 diagonal slashes across the top of each baguette.
⏱️ 5 min
- 13
Bake the banh mi bread for 20-25 minutes, or until golden brown and hollow-sounding when tapped on the bottom. For a crispier crust, you can place a pan of hot water on the bottom rack of your oven during the first 10-15 minutes of baking to create steam.
⏱️ 25 min•🌡️ 400
- 14
Remove the baguettes from the oven and transfer them to a wire rack to cool completely before slicing and serving.
Kitchen Tools
Nutrition Facts (per serving)
Homemade Vietnamese Banh Mi Bread
Ingredients
For the Dough
- 3 1/2 cups all-purpose flour
- 1 1/4 cups warm water, (105-115°F)
- 2 1/4 teaspoons active dry yeast
- 1 tablespoon granulated sugar
- 1 1/2 teaspoons salt
- 1 tablespoon vegetable oil
For the Egg Wash
- 1 large egg
- 1 tablespoon water
For Dusting
- 1/4 cup all-purpose flour, as needed for dusting
Instructions
- 1
In the bowl of a stand mixer, combine the warm water, active dry yeast, and granulated sugar. Stir gently and let it sit for 5-10 minutes until the yeast is foamy. This indicates the yeast is active.
⏱️ 10 min - 2
Add the all-purpose flour, salt, and vegetable oil to the yeast mixture in the stand mixer bowl. Attach the dough hook.
⏱️ 2 min - 3
Knead the dough on low speed for 8-10 minutes, or until the dough is smooth, elastic, and pulls away from the sides of the bowl. If the dough is too sticky, add a small amount of flour (1 tablespoon at a time) until it reaches the desired consistency. If it's too dry, add a tiny bit of water.
⏱️ 10 min - 4
Lightly grease a large mixing bowl with vegetable oil. Transfer the kneaded dough to the greased bowl, turning it once to coat the entire surface. Cover the bowl with plastic wrap or a clean kitchen towel.
⏱️ 3 min - 5
Allow the dough to proof in a warm place for 1 to 1 1/2 hours, or until it has doubled in volume.
⏱️ 90 min - 6
Gently punch down the proofed dough to release the air. Transfer the dough to a lightly floured surface.
⏱️ 2 min - 7
Divide the dough into 4 equal portions. Each portion will make one banh mi baguette.
⏱️ 5 min - 8
Shape each portion into a baguette. To do this, flatten a piece of dough into a rectangle. Fold the top edge down to the center and press to seal. Repeat with the bottom edge, folding it up to the center and pressing to seal. Then, fold the dough in half lengthwise and pinch the seam firmly to seal. Gently roll the dough back and forth to create a tapered baguette shape, about 10-12 inches long.
⏱️ 10 min - 9
Place the shaped baguettes on a baking sheet lined with parchment paper, leaving space between them. Cover loosely with plastic wrap or a clean kitchen towel.
⏱️ 3 min - 10
Allow the baguettes to proof for a second time in a warm place for 45-60 minutes, or until they have visibly increased in size and are puffy.
⏱️ 60 min - 11
Preheat your oven to 400°F (200°C). While the oven preheats, prepare the egg wash by whisking together the large egg and 1 tablespoon of water in a small bowl.
⏱️ 15 min•🌡️ 400 - 12
Just before baking, lightly brush the tops of the proofed baguettes with the egg wash. Using a sharp knife or a lame, make 3-4 diagonal slashes across the top of each baguette.
⏱️ 5 min - 13
Bake the banh mi bread for 20-25 minutes, or until golden brown and hollow-sounding when tapped on the bottom. For a crispier crust, you can place a pan of hot water on the bottom rack of your oven during the first 10-15 minutes of baking to create steam.
⏱️ 25 min•🌡️ 400 - 14
Remove the baguettes from the oven and transfer them to a wire rack to cool completely before slicing and serving.