Home Bread-Bakers v096.n048.4

French Baguettes For A Crowd

Reggie Dwork <reggie@jeff-and-reggie.com>
Fri, 11 Oct 1996 22:39:08 -0700
Made these for a dinner party and they were wonderful...


                     *  Exported from  MasterCook  *

                    French Baguettes For A Crowd (R T)

Recipe By     : Rustic European Breads
Serving Size  : 12   Preparation Time :0:00
Categories    : Bread Machine                    Bread-Bakers Mailing List
                Breads                           Dough Setting

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2 1/2  Tsp           Active Dry Yeast
   1 1/2  C             Water -- Room Temp,
   3 1/2  C             Bread Flour
   2      Tsp           Salt

Combine all ingredients in the bread machine pan and process on dough
setting until just mixed and kneaded.  Empty into large lightly greased bowl
and cover tightly with plastic wrap.  Set aside in a warm place until
tripled in size, about 3 hours.  Remove plastic wrap and with wet hands
lightly punch the dough down.  Cover again with plastic wrap and allow to
rise again until doubled, about 1 hour.  

Sift flour lightly over work surface and with floured hands turn the dough
out on the floured surface.  Divide the dough into 3 equal pieces and let it
rest for 5 minutes.  Cover a large baking sheet with parchment paper or
lightly grease it.  Roll each piece of dough into a cylinder 17" long.  With
the side of your palm hit the cylinder all the way down the back to form a
crease.  Pinch the crease closed and taper the ends of the loaf.  Lay the
baguettes into the prepared baking sheet and leave at least 2 - 3" between
them.  Lightly mist the dough with water and cover loosely with plastic
wrap.  Place in a warm draft-free place to rise till the baguettes are 1 1/2
times their original size, 1 1/2 - 2 hours.  30 minutes before the estimated
baking time preheat the oven to 450 deg F.  

Press the dough with one baguette lightly with your finger; if it feels
springy and not dried out and formed a crust, leave it alone, if you can
feel a dry crust, gently roll and turn the baguette over so that the soft
bottom crust is now on top.  

Slash the baguettes diagonally with a razor or a sharp knife 3 times along
the length, making sure not to cut more then 1/2" deep. 

Lightly mist the dough with water.  Place the baking sheet on the middle
rack of the preheated oven, quickly spray the oven floor several times and
shut the door.   Spray 3 more times every 3 mintues for a total of 4 sprays
in 9 minutes.    (What I did was to throw into the bottom of the oven 3 ice
cubes once at the beginning - Reggie)  Bake for 25 minutes, or until the
breads are nicely brown.  Remove immediately to a rack to cool for 2 hours.
This bread is best eaten the day it is made or frozen for later use.  To
reheat frozen bread place on a baking sheet in a preheated 375 deg F oven
for about 25 minutes, or until hot and crisp.  

Makes three 17" baguettes...enough for a crowd.

These are absolutely excellent!!

Entered into MasterCook and tested for you by Reggie & Jeff Dwork

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NOTES : Cal  146.7
Fat  0.7g
Carbs  29.3g
Fiber  1.2g
Pro  5.1g
Sod  357mg
CFF  4.4%