RECIPES
34
French Bread Baguettes
2 packages active dry yeast
2 cups warm water (105 -115˚F)
1 tsp. sugar
5
1
⁄
2- 6 cups all-purpose flour
1
1
⁄2 tsp. salt
Cornmeal, as needed
1 egg white, slightly beaten
1 tsp. water
Combine yeast and warm water in the bowl of an electric mixer with dough hook attachment. Add sugar and stir. Allow mixture to
stand and become foamy, about 5 minutes. Then add flour and mix for 7-8 minutes, or until soft dough forms. Add salt. Place in large
greased mixing bowl and cover with plastic wrap. Let rise in a warm place for 1 hour or until the dough doubles in size.
Preheat oven to 350˚ on Pure Convection™.
Roll each dough half into a 12" x 12" rectangle, then roll up long ways, pinching to prevent air pockets. Seal edges. Put seam side
down on baking sheet. Make 3 diagonal slashes across the top of the baguette. In a small bowl, combine egg white and water. Lightly
brush on bread. Let rise for 30-45 minutes or until nearly double in size. Bake for 20 minutes. Brush again with egg white mixture.
Continue baking 15 to 20 minutes or until bread sounds hollow when tapped with fingers. Cool on rack.
Makes 2 baguettes.
* Dacor’s warming oven is the perfect medium for rising bread. Set timer on 1-2 hours and the temperature at 2 on a moist setting.
If you do not have a warming oven, let the dough rise in your oven with only the halogen lights on. The lights will emit just enough heat
to rise the dough.
* Turn out and divide dough in half. Let rest 10 minutes. Line baking sheet with cornmeal.
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