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Friday, September 12, 2008


I like to make those occasionally - they are more time-consuming than regular bread but oh-so-delicious :). Recipe from here.


1 cup (240 ml) water
2 1/2 cups (340 g) bread flour
1 tablespoon sugar
1 teaspoon salt
1 1/2 teaspoons bread machine yeast


Place ingredients into bread machine pan in the order recommended by manufacturer.
Run the Dough cycle.
When the cycle has completed, place dough in a greased bowl, turning to coat all sides. Cover, and let rise in a warm place for about 30 minutes, or until doubled.
* My machine has a french dough option, which takes care of the second rising too, so I just take out dough and proceed.

Split dough in half.
On a lightly floured surface, roll each half into a rectangle that is about 8x12 inches.
Roll up each rectangle along the longer side, making sure to roll it tightly and to pound out any air bubbles as you go.
Taper ends.
Place the two baguettes on a greased cookie sheet.
Place them at least 3 inches apart or separate them with a wall of aluminum foil so they don't merge into each other while proofing
Make deep diagonal slashes across loaves every 2 inches.
Cover, and proof in a warm place for 30 to 40 minutes, or until doubled.
Preheat oven to 375 F (190 C).
Mix 1 egg yolk with 1 tablespoon water; brush over tops of loaves.
Bake for 20 to 25 minutes in the preheated oven, or until golden brown.

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