FRENCH BAGUETTES
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FRENCH BAGUETTES
Dough 2 Loaves
Water (801=/27_C) 1 cup
Lemon Juice 1 tsp
Salt 1 tsp
Sugar 1 tbsp
Bread Flour 2_ cups
Active DryYeast 1_ tsp
Glaze:
Egg Yolk 1
Water 1 tbsp
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Method
1. Remove the bread pan from the breadmaker. Attach the kneading blade on the shaft of the bread
pan. Place the ingredients into the bread pan, in the order listed.
2. Place the bread pan into the breadmaker; close the lid.
3. Select Dough Program. (Timer cannot be used with the Dough Program.) Press Start.
4. When the beeper sounds 8 times, press STOR Remove the dough from the bread pan.
5. Punch down. Place on a lightly floured surface. Roll dough into a 12 x 16-inch rectangle, rolling to
remove air bubbles. Divide dough into 2, 12 x 8-inch pieces. Roll up tightly, jelly-roll style, starting at
the 12-inch side. Shape into 12 inch long loaves.
6. Place 3 inches apart on greased baking sheet. With a sharp knife, make 3 to 4 diagonal slashes
across each loaf top. Cover and let rise in warm, draft-free place, 30 to 40 minutes, or until doubled
in size. Brush Glaze over tops of loaves.
7. Bake in preheated 3751 = oven for 20 to 30 minutes or until golden brown.
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