French Baguettes

1 package active dry yeast
2 cups warm water (105 to 115 degrees)
1 teaspoon sugar
2 teaspoons salt
5 1/2 to 6 cups unbleached flour
Oil, for greasing

In a large bowl or electric mixer, sprinkle yeast over 1/4 cup of warm
water. Add sugar and let stand until yeast is soft (about 5 minutes).
Stir in remaining 1 3/4 cups water and salt. Add 4 cups of the flour. Mix
to blend, then beat at medium speed until smooth and elastic (about 5
minutes). Gradually beat in about 1 more cup of flour to make a soft
dough. Turn dough out onto a boar or pastry cloth floured with some of
the remaining 1/2 to 1 cup flour. Knead until dough is springy and small
bubbles form just under the surface (10-15 minutes), adding just enough
flour to prevent dough from being sticky. Turn dough into a greased bowl.
Cover with plastic wrap and a towel let rise in a warm place until
doubled in bulk (about 1 hour).

Punch down dough; knead dough lightly into a ball on a floured surface.
Cover with inverted bowl and let rest for 10 minutes. Divide dough into 3
equal portions. Shape each into a slender oval loaf 16 to 18 inches long
by rolling the ball of dough under palms of hands to elongate it. Place
well apart on a large, greased baking sheet. Let ride until puffy but not
quite doubled (20 to 25 minutes). Preheat oven to 450 degrees. With a
razor blade or very sharp knife make 3 diagonal slashes, about 1/2 inch
deep, down center of each loaf. Before baking use an atomizer or spray
bottle filled with cold water to spray with a very light mist of
moisture. Place in oven, then spray twice more at 3 minute intervals.
Bake until bread is well browned (25 to 30 minutes total). Slide onto
wire racks to cool.
Yield: Makes 3 loaves
Categories: Breads

quickie tips
you can use to enjoy it longer. You may want to save this
one for a rainy day because there are quite a few steps
involved but well worth the effort!

1. To freshen it up, sprinkle with a little water and reheat in the oven.

2. Freeze the bread as soon as it has completely cooled and reheat by
letting it stand at room temperature for about 15 minutes, then warm in a
350 degree oven.

Enjoy!

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