Wednesday, April 4, 2012

French Baguettes

Variation of All French Baguette recipe.  Makes 2 12-inch loaves.

1 cup warm water
1 tablespoon yeast
1 tablespoon sugar
1 teaspoon salt
2 1/2 cups flour

Combine warm water, yeast and sugar.  Let stand 5 minutes.  

Stir in salt and add flour little by little until dough is firm enough to knead.  Knead for 5-10 minutes, adding flour as necessary - goal is for a soft dough.  Cover, leave in a warm place and let rise until doubled. (1 hour)

Lightly grease a cookie sheet.  Punch down the dough, divide into two portions.  Roll the dough into an oblong, then roll until a log shape.  Pinch the ends together to seal it.  Make a slits diagonally across the loaf with a knife.  Repeat with the second portion of dough.  Cover the loaves and allow to rise for about a half hour. Preheat oven to 375.  Bake for about 20 minutes or until loaves are golden brown.  

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