1 package active dry
yeast
1 teaspoon sugar
1
⁄
4
cup warm water
(105°F to 115°F)
3
1
⁄
4
-3
1
⁄
2
cups all-purpose flour
1 tablespoon chopped
fresh basil or 1
teaspoon dried basil
2 teaspoons chopped fresh
oregano or
1
⁄
2
teaspoon
dried leaf oregano
2 teaspoons chopped fresh
thyme or
1
⁄
2
teaspoon
dried leaf thyme
1 teaspoon fresh minced
garlic
1 teaspoon salt
3
⁄
4
cup cold water
1 egg
1 teaspoon water
Dissolve yeast and sugar in warm water.
Place 3
1
⁄4 cups flour, basil, oregano, thyme, garlic,
and salt in bowl. Attach bowl and 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 flour. Knead on
Speed 2 about 3 minutes, or until dough is smooth
and elastic.
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-inch 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 teaspoon 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 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 for 10 to 15 minutes.
Per serving: About 45 cal, 1 g pro, 9 g carb,
0 g fat, 6 mg chol, 62 mg sod.
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