French Baguettes

YIELD 2 Baguettes
Bake @ 450 degrees for 15 minutes

COMBINE
1/2 cup warm water
1 1/2 Tbs (2 packets) active dry yeast
1 teaspoons sugar
Stir just to combine and cover with plastic wrap or a plate. Let stand about 5 minutes or until bubbly or foamy.

BLEND: In a large bowl (or the bowl of a heavy-duty mixer) 
1 teaspoon sugar
2 tsp salt
3 1/4 cups all-purpose unbleached flour
1 cup of water (hold until the end, add gradually) 

Add the yeast mixture and mix. Gradually add water, up to 1 cup, and mix until the dough forms a smooth ball that is not too sticky to handle. (If the dough ends up too sticky, add a little more flour.) Turn the dough onto a floured surface and knead briefly, until the dough is smooth and elastic. 


Cut the dough in half and shape the halves into baguettes. Grease a baguette pan and place the loaves in the pan. Score the loaves down the middle. Cover with a dish towel, and let rise in a warm place about 30 minutes, or until doubled in bulk. 


Meanwhile, preheat oven to 450 degrees and place a shallow pan of water in the bottom of the oven to create steam. Bake the baguettes @450 degrees for 15 minutes or until they have a hallow sound when tapped with a knife. If desired, brush tops with butter halfway through baking, for softer crust, brush with butter when they have finished baking. 

YUMMY to make into mini french toast rounds. 




from the food nanny rescues dinner