69
Herb Garlic Baguettes
1 package active dry
yeast
1 tsp (5 mL) sugar
1
⁄4 cup (50 mL) warm
water (105°F to
115°F [40°C to
46°C])
3
1
⁄4-3
1
⁄2 cups (800-850 mL)
all-purpose flour
1 tbs (15 mL)
chopped fresh basil
or 1 tsp (5 mL)
dried basil
2 tsp (10 mL)
chopped fresh
oregano or
1
⁄2 tsp
(2 mL) dried leaf
oregano
2 tsp (10 mL)
chopped fresh
thyme or
1
⁄2 tsp
(2 mL) dried leaf
thyme
1 tsp (5 mL) fresh
minced garlic
1 tsp (5 mL) salt
3
⁄4 cup (175 mL) cold
water
1 egg
1 tsp (5 mL) water
Dissolve yeast and sugar in warm water.
Place 3
1
⁄4 cups (800 mL) flour, basil, oregano,
thyme, garlic, and salt in bowl. Attach bowl and
PowerKnead™ Spiral Dough Hook to mixer. Turn
to Speed 2 and mix 30 seconds. Stop and scrape
bowl.
Continuing on Speed 2, slowly add yeast mixture
and cold water, mixing about 30 seconds. If
dough is sticky, add remaining
1
⁄4 cup (50 mL)
flour. Knead on Speed 2 about 3 minutes, or
until dough is smooth and elastic.
Place dough in greased bowl, turning to grease
top. Cover. Let rise in warm place, free from
draft, 1
1
⁄2 to 2 hours, or until doubled in size.
On lightly floured surface, punch dough down
several times to remove all air bubbles. Divide
dough in half. Shape each half into a 12"
(30 cm) long loaf. Place each loaf on greased
baking sheet or in greased baguette pans. With
sharp knife, make 3 to 4 shallow diagonal slices
in top of dough. Beat egg and 1 tsp (5 mL) water
together with a fork. Brush each baguette with
egg mixture. Cover with greased plastic wrap. Let
rise in warm place, free from draft, about 1 to
1
1
⁄2 hours, or until doubled in bulk.
Brush top of each baguette again with egg
mixture. Bake at 450°F (230°C) for 15 to
18 minutes, or until deep golden brown. Remove
from pans and cool on wire racks.
Yield: 36 servings (18 slices per loaf).
Tip: Freeze up to 2 weeks. Thaw at room
temperature. Wrap loosely with foil. Heat at
375°F (190°C) for 10 to 15 minutes.
Per serving: About 45 cal, 1 g protein, 9 g carb,
0 g fat, 6 mg chol, 62 mg sodium.
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