I hope this one is ok........sorry it took me so long to get this to
you......let me know how it turns out.Barbara
* 6 cups all-purpose flour
* 2 1/2 (.25 ounce) packages active dry yeast
* 1 1/2 teaspoons salt
* 2 cups warm water (110 degrees F/45 degrees C)
* 1 tablespoon cornmeal
* 1 egg white
* 1 tablespoon water
____________________________________
DIRECTIONS:
1. In a large bowl, combine 2 cups flour, yeast and salt. Stir in 2
cups warm water, and beat until well blended using a stand mixer with a dough
hook attachment. Using a wooden spoon, stir in as much of the remaining flour
as you can.
2. On a lightly floured surface, knead in enough flour to make a stiff
dough that is smooth and elastic. Knead for about 8 to 10 minutes total.
Shape into a ball. Place dough in a greased bowl, and turn once. Cover, and
let
rise in a warm place until doubled.
3. Punch dough down, and divide in half. Turn out onto a lightly
floured surface. Cover, and let rest for 10 minutes. Roll each half into large
rectangle. Roll up, starting from a long side. Moisten edge with water and
seal.
Taper ends.
4. Grease a large baking sheet. Sprinkle with cornmeal. Place loaves,
seam side down, on the prepared baking sheet. Lightly beat the egg white with
1 tablespoon of water, and brush on. Cover with a damp cloth. Let rise until
nearly doubled, 35 to 40 minutes.
5. With a very sharp knife, make 3 or 4 diagonal cuts about 1/4 inch
deep across top of each loaf. Bake in a preheated 375 degrees F (190 degrees
C)
oven for 20 minutes. Brush again with egg white mixture. Bake for an
additional 15 to 20 minutes, or until bread tests done. If necessary, cover
loosely
with foil to prevent over browning. Remove from baking sheet, and cool on a
wire rack.
(http://images.allrecipes.com/global/features/815.jpg) 1 After the dough
has risen once, turn it out onto a lightly floured surface.
(http://images.allrecipes.com/global/features/817.jpg) 2 The _French bread_
(http://bread.allrecipes.com/AZ/FrenchBread.asp) recipe we used calls for
the dough to be separated into 3 equal pieces. Other recipes may yield more or
less dough and recommend portioning the dough differently; be sure to consult
the recipe you are baking with before portioning the dough. Use a dough
cutter to portion the dough. Consistently portioned dough will ensure that the
baguettes bake in a consistent amount of time.
(http://images.allrecipes.com/global/features/819.jpg) 3 A baguette needs
to be rolled tight so that it will rise well. Flatten the portioned dough with
the palm of your hand to force out any excess gas. Roll the dough up and
away from you, tucking it in with your fingers as you roll. You should feel the
outside of the dough stretch (but not tear) as you roll.
(http://images.allrecipes.com/global/features/821.jpg) 4 A seam will be
formed when the dough piece is completely rolled up. Unless the seam is sealed
the dough can unroll as it rises and bakes. Seal the seam by pinching both
sides together tightly. If the dough doesn't seal moisten the seam slightly
with
water and pinch the sides together again.
(http://images.allrecipes.com/global/features/823.jpg) 5 Begin stretching
the dough by placing your hands on either side of the loaf's center. While
applying a gentle downward and outward pressure, roll the dough back and forth
on the work surface. The loaf should lengthen and you should feel the dough
stretch but not tear.
(http://images.allrecipes.com/global/features/1581.jpg) 6 Here we have our
3 rolled loaves. Don't worry if your baguettes are a little misshapen, it
takes a lot of practice to make perfect baguettes.
(http://images.allrecipes.com/global/features/1583.jpg) 7 Place the dough
in layers of _pastry cloth_
(http://allrecipes.com/advice/ref/ency/terms/7801.asp) that have been lightly
dusted with flour. This will keep the dough from
drying out and from sticking to the cloth while it rises. Place the dough in
a warm area to rise for 30 to 45 minutes.
(http://images.allrecipes.com/global/features/1585.jpg) 8 Once the dough
has risen it will be nearly doubled in size. Carefully lift the loaves with
both hands and place them 2 inches apart on baking trays that have been
sprinkled with cornmeal. If mishandled the dough may fall and you will have a
tough,
flat baguette.
(http://images.allrecipes.com/global/features/1587.jpg) 9 A trick to making
good baguettes is to steam the oven at the beginning of the bake. Spraying
water on the surface of the loaves before you put them in the oven is one way
to create steam. Placing a baking tray full of ice cubes or water on the
bottom of the oven will also cause a steaming effect. When the loaves are done
they should be golden brown and their bottoms should sound hollow when tapped.
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