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Ингредиенты
- 2 1/2 tsp Active Dry Yeast
- 1 1/2 c. Water Room Temp,
- 3 1/2 c. Bread Flour
- 2 tsp Salt
Инструкции
- Combine all ingredients in the bread machine pan and process on dough setting till just mixed and kneaded. Empty into large lightly greased bowl and cover tightly with plastic wrap. Set aside in a hot place till tripled in size, about 3 hrs. Remove plastic wrap and with wet hands lightly punch the dough down. Cover again with plastic wrap and allow to rise again till doubled, about 1 hour.
- Sift flour lightly over work surface and with floured hands turn the dough out on the floured surface. Divide the dough into 3 equal pcs and let it rest for 5 min. Cover a large baking sheet with parchment paper or possibly lightly grease it. Roll each piece of dough into a cylinder 17" long. With the side of your palm hit the cylinder all the way down the back to create a crease. Healthy pinch the crease closed and taper the ends of the loaf. Lay the baguettes into the prepared baking sheet and leave at least 2 - 3" between them. Lightly mist the dough with water and cover loosely with plastic wrap. Place in a hot draft-free place to rise until the baguettes are 1 1/2 times their original size, 1 1/2 - 2 hrs. 30 min before the estimated baking time preheat the oven to 450 deg F.
- Press the dough with one baguette lightly with your finger; if it feels springy and not dry out and formed a crust, leave it alone, if you can feel a dry crust, gently roll and turn the baguette over so which the soft bottom crust is now on top.
- Slash the baguettes diagonally with a razor or possibly a sharp knife 3 times along the length, making sure not to cut more then 1/2" deep.
- Lightly mist the dough with water. Place the baking sheet on the middle rack of the preheated oven, quickly spray the oven floor several times and shut the door. Spray 3 more times every 3 min for a total of 4 sprays in 9 min. (What I did was to throw into the bottom of the oven 3 ice cubes once at the beginning - Reggie) Bake for 25 min, or possibly till the breads are nicely brown. Remove immediately to a rack to cold for 2 hrs.
- This bread is best eaten the day it is made or possibly frzn for later use. To reheat frzn bread place on a baking sheet in a preheated 375 deg F oven for about 25 min, or possibly till warm and crisp.
- Makes three 17" baguettes...sufficient for a crowd.
- These are absolutely excellent!!
- NOTES : Made these for a dinner party and they were wonderful...
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 71g | |
| Recipe makes 12 servings | |
| Calories 147 | |
| Calories from Fat 6 | 4% |
| Total Fat 0.7g | 1% |
| Saturated Fat 0.1g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 390mg | 16% |
| Potassium 57mg | 2% |
| Total Carbs 29.3g | 8% |
| Dietary Fiber 1.1g | 4% |
| Sugars 0.12g | 0% |
| Protein 5.11g | 8% |
