"When baking, follow directions. When cooking, go by your own taste."--Laiko Bahrs

Baguette Recipe

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This recipe for Baguette, by , is from Our EXPANDED Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Annette Laracuente (2020)

Category:
Category:

Ingredients:  
Ingredients:  
1 package dry yeast (about 2 tsps.)
1 c. warm water (100 to 110)
3 c. bread flour, divided
1 tsp. salt
Cooking spray
1 tsp. cornmeal

Directions:
Directions:
Dissolve yeast in warm water in a large bowl; let stand 5 minutes. Add 2 c. flour to yeast mixture; stir until a soft dough forms. Cover and let stand 15 minutes. Turn dough out onto a lightly floured surface; sprinkle evenly with salt. Knead until smooth and elastic (about 6 minutes) adding enough of remaining flour a little at a time to prevent dough from sticking. Place dough in large bowl coated with cooking spray, turning to coat top. Cover and let rise in warm place 40 minutes or until doubled. Punch dough down; cover and let rest 5 minutes. Divide in half. Roll each half into a 12-inch long baguette, slightly tapered at ends. Place on large baking sheet sprinkled with cornmeal. Lightly coat dough with cooking spray and cover; let rise 20 minutes or until doubled while preheating oven to 450. Uncover dough. Cut 3 (-inch) diagonal slits across top of each loaf. Bake 20 minutes or until browned on bottom and sounds hollow when tapped. I use a perforated French Baguette Bread Pan instead of a baking sheet. Just spray the perforated pan with cooking spray and skip the cornmeal.

 

 

 

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