Nov 2009 Recipe of the month!,, Enjoy


Makes 3 medium sized baguettes

4 3/4 to 5 3/4 cups all purpose flour

3 tsp salt

1 tbsp sugar

2 pkg. active dry yeast

2 cups water

2 tbsp shortening

1 tbsp water

1 egg white

 In large bowl, combine 3 cups flour, salt, sugar and yeast; blend well. In small saucepan, heat 2 cups water and shortening until very warm (120 to 130F.). Add warm liquid to flour mixture. Blend at low speed until moistened; beat 3 minutes at medium speed. By hand, stir in an additional 1 1/2 to 2 1/4 cups flour to form a stiff dough.

 On floured surface, knead in 1/4 to 1/2 cup flour until dough is smooth and elastic, about 8 minutes. Place dough in greased bowl; cover loosely with plastic wrap and cloth towel. Let rise in warm place (80 to 85F.) until light and doubled in size, about 1 hour.

Grease large cookie sheet. Punch down dough several times to remove all air bubbles. Divide dough in 3 equal parts. Shape each part into baguette and slit top with sharp knife. Place on greased cookie sheet.

 In small bowl, combine 1 tbsp water and egg white; beat slightly. Carefully brush over loaves. Cover loosely with greased plastic wrap and cloth towel; let rise in warm place until light and doubled in size, 20 to 30 minutes.

 Heat oven to 375F. Uncover dough. Brush loaves again with egg white mixture. Bake 25 to 30 minutes or until golden brown. Immediately remove from cookie sheet; cool on wire racks.