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Baked Baguettes

February 6, 2009
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What’s better than a bowl of chicken noodle soup when you are sick?  A hunk of freshly baked bread to go with it!


Baked Baguettes (Tyler Florence)

½ package active dry yeast

½ tsp sugar

¾ cups warm water

1 tsp salt

1 ¾ cup bread flour

cornmeal for dusting


In a mixing bowl, combine yeast, sugar, and water.  Let stand 5 minutes.  Stir in salt and add flour incrementally while mixing at the lowest speed until dough forms a ball.  Continue to mix as ball pulls away from bowl wall and knead 5 minutes. 

Dust counter and knead dough by hand and form into a ball.  Transfer to a clean, oiled bowl and let rice 2 hours.  Divide dough into two pieces and press each piece into a rectangle.  Fold the long sides up into the middle.  Roll into a log and close the seam.  Taper ends and lay on an inverted sheet pan dusted with cornmeal.  Cover with a towel and let rise 40 minutes.  Preheat oven to 400 degrees and bake 40 minutes.  



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