Nov 2009 Recipe of the month!,,
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 130°F.). 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 85°F.) 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 375°F. 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