41
For baguettes:
Line baking tray with parchment. Divide dough in half and
roll each into a long thin cylinder on a floured work surface.
Place on tray, cover loosely with plastic and allow to rise
for half-hour. Bake in position 1 for 35–40 minutes, rotating
tray halfway through bake time, until bread is a deep
golden brown on top and sounds hollow when tapped
on the bottom.
For rolls:
Divide dough into twelve 2-ounce pieces. Roll each on
a floured work surface with your hands to form a ball.
Place 6 at a time on a parchment-lined baking tray and
cover loosely with plastic to rise for a half-hour. Slash the
tops of the rolls with a serrated knife and brush with egg
wash. Bake in position 2 (middle rack) for 20 minutes,
rotating tray halfway through bake time, until rolls are a
deep golden brown.
Nutritional information per serving:
Calories 142 (4% from fat) • carb. 29g • pro. 4g • fat 1g
sat. fat 0g • chol. 9mg • sod. 60mg • calc. 7mg • fiber 1g
Variation: This bread makes fantastic bruschetta.
Simply slice either baked loaf into
3
⁄4-inch slices, place on
the baking tray lined with foil and drizzle with extra virgin
olive oil. Place under the preheated broiler for 3 minutes
per side. Once removed from oven, rub a cut garlic clove
on each slice. Serve alone or with a topping or spread.
HONEY WHEAT ROLLS
Makes 16 rolls
6 ounces evaporated skim milk
1 package active dry yeast
1
1
⁄2 tablespoons honey
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