French Baguettes

A few weeks back I made French Baguettes for a supper with some friends. I hadn't made bread in a long time. If I had more time on my hands right now, I would love to bake more. Maybe I'll have some time over Thanksgiving or Christmas Break. I am so busy right now and I've really neglected my blog. It will probably be like this for a while. I'll post when I can, but I'm forgoing the weekly menu for now. I still make a menu, but I just don't always have the time to post. Here's the baguette recipe!

Ingredients

• 5-1/2 to 6 cups all-purpose flour
• 2 packages active dry yeast
• 1-1/2 tsp salt
• 2 cups warm water (120 to 130 degrees)
• Cornmeal
• 1 egg white, slightly beaten
• 1 Tbsp water

Directions:

1. In a large mixing bowl, stir together 2 cups of the flour, the yeast and salt. Add the 2 cups warm water to the flour mixture. Beat with an electric mixer on low to medium speed for 30 seconds, scraping bowl constantly. Beat on high speed for 3 minutes. Using a wooden spoon, stir in as much of the remaining flour as you can.
2. Turn dough out onto a lightly floured surface. Knead in enough remaining flour to make a stiff dough that is smooth and elastic (8 to 10 minutes total). Shape dough into a ball. Place in a lightly greased bowl, turning once to grease dough surface. Cover; let rise in a warm place until double in size (about 1 hour or less if you used quick rise yeast).
3. Punch dough down. Turn dough out onto a lightly floured surface. Divide dough in fourths. Cover and let rest for 10 minutes. While dough is resting, lightly grease two baking sheets or four baguette pans; sprinkle with cornmeal. roll each dough portion in to a 14x5 or 16x5-inch rectangle. Roll up, starting from a long side; seal well. If desired, pinch and slightly pull ends to taper them. Place shaped dough, seam sides down , on prepared baking sheets or baguette pans. In a small bowl, stir together egg white and the 1 Tablespoon water. Brush some of the egg white mixture over loaf tops. Let rise until nearly double in size.
4. Preheat oven to 375 degrees. Using a sharp knife, make three or four diagonal cuts about 1/4 inch deep across each loaf top. Bake for 20 minutes. Brush again with some of the egg white mixture. Continue baking for 10-20 minutes more or until bread sounds hollow when lightly tapped. Immediately remove loaves from baking sheet. Cool on wire racks.

Enjoy!

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