Ingredients: 7 cups unbleached flour
2-1/2 cups warm water
2 Tbs. or 2 pkgs. active dry yeast
1 Tbs. salt
1 Tbs. melted butter
Egg white Preparation: Place hot tap water in a large mixing bowl; set aside. When bowl has warmed, pour out water and add unbleached flour to bowl. In the following order, add 1-1/2 cups of warm (105 to 110 degrees) water, yeast, salt and melted butter; stir. Attach mixer's dough hook and stir on speed 2 for 2 to 3 minutes. Pull the dough down from the mixer and stir another 3 to 4 minutes. Grease a large bowl with butter; place dough in bowl and cover with plastic wrap that has been buttered. Place in a warm, dry place to rise for an hour. When it has doubled in bulk, punch it down to remove air pockets. Turn dough onto a lightly floured board and knead until smooth; cut into two pieces. To roll it out, flour dough and rolling pin to keep them from sticking. Roll into a 14" or 16" rectangle; roll up dough, pinch seams and turn edges under. Sprinkle cornmeal on a baking sheet and place bread on sheet. Cover with plastic wrap and let rise for approximately 45 minutes. With a sharp knife, make 3 slashes in the top. For a crusty baguette, lightly spritz the dough with water. Bake in a 450-degree oven, spritzing again twice more, 2 minutes apart. After 20 to 25 minutes, brush on an egg-white wash to give the baguette a nice glossy look. (To make the egg wash, beat an egg white with a teaspoon of cold water.) Return loaf to oven and bake for another 5 minutes. Chef's Note: This is a wonderful addition to a gift basket for a friend (figure A). Just add a baguette to the basket with a selection of French cheeses and a bottle of French wine. Add wine glasses, napkins and a small bouquet of flowers. Hot-glue dehydrated oranges and a sprig of lavender to a raffia bow for a lovely presentation. We at DIY believe all of the recipes from All in Good Taste are accurate and reliable, but since we have not tested them personally, we can claim no responsibility if the desired results are not achieved.
RESOURCES :
Cooking With Caprial: American Bistro Fare
Model: 0898157889
Author: Caprial Pence
(1996)
Ten Speed Press
Website: www.tenspeed.com
Bistro: The Best Of Casual French Cooking
Model: 0376020369
Author: Gerald Hirigoyen
(1995)
Sunset Publishing Company (Division of Time Warner)
Website: www.sunset.com
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