Baguettes Recipe
The experience of this baguettes recipe, will never let you go for another recipe again. This mesmerizing baguettes is one of the best contribution from the european people to my kitchen. A lip-smacking side dish, this baguettes completes your spread. One trial wont be enough for this baguettes recipe, I am sure you will be making it again!.
Ingredients
2 cups water
2 tablespoons butter or margarine
1 1/2 tablespoons sugar
1 tablespoon salt
1 package active dry yeast
6 to 6 1/2 cups all-purpose flour, unsifted
1 teaspoon cornstarch dissolved in 2/3 cup water
Directions
In a pan, combine water, butter, sugar, and salt; heat, stirring, to about 110° (butter need not melt completely).
Pour into a large bowl; stir in yeast and let stand until bubbly (about 15 minutes).
Beat in about 5 1/2 cups of the flour to form a stiff dough.
Turn dough out onto a floured board; knead until smooth and satiny (5 to 20 minutes), adding flour as needed to prevent sticking.
Turn dough over in a greased bowl; cover and let rise in a warm place until doubled (1 to 1 1/2 hours).
Punch dough down; divide into 3 equal pieces.
If you have only one oven, wrap 2 pieces of dough in clear plastic wrap and refrigerate.
On a lightly floured board, form one piece of dough into a smooth log by gently kneading and rolling the dough back arid forth until it is 10 to 12 inches long.
For a smooth, well-shaped loaf, press a trench lengthwise down center of dough; then fold dough in half lengthwise along trench.
With a gentle kneading motion, seal along edge by pressing against fold with heel of your hand, rolling and pushing sealed edge underneath.
With palms of your hands on center of loaf, begin rolling it back and forth rapidly, gently pulling from center to ends as you slide your hands toward ends until loaf is about 18 to 20 inches long (depending on oven size).
Place loaf diagonally across a greased baking sheet; cover and let rise in a warm place until puffy but not doubled (about 15 to 20 minutes).
In a pan, heat cornstarch and water to boiling; cool slightly.
Brush entire loaf (including side of loaf resting on baking sheet) with cornstarch mixture.
With a razor blade or a sharp floured knife, cut slanting slashes across loaf about V2 inch deep at 2-inch intervals down length of loaf.
Bake in a 375° oven (place oven rack just below middle of oven) for 15 minutes; then evenly brush loaf again with cornstarch mixture.
Bake for 15 minutes longer and again brush with cornstarch mixture.
Bake for about 10 more minutes or until loaf is golden brown and sounds hollow when tapped (35 to 40 minutes total).
Cool on rack.
When you put first loaf in oven to bake, remove second piece of dough from refrigerator and shape as you did the first, placing loaf on a piece of foil to rise.
It will take about 30 minutes to rise until puffy (third loaf will take slightly longer).
Bake as directed.
As you put second loaf in to bake, shape third piece of dough and then bake as directed.
For maximum flavor and freshness, serve bread the same day it is baked; or cool completely, wrap tightly, and freeze.
To reheat, place in a 350° oven, uncovered, for about 15 minutes or until warm.
Pour into a large bowl; stir in yeast and let stand until bubbly (about 15 minutes).
Beat in about 5 1/2 cups of the flour to form a stiff dough.
Turn dough out onto a floured board; knead until smooth and satiny (5 to 20 minutes), adding flour as needed to prevent sticking.
Turn dough over in a greased bowl; cover and let rise in a warm place until doubled (1 to 1 1/2 hours).
Punch dough down; divide into 3 equal pieces.
If you have only one oven, wrap 2 pieces of dough in clear plastic wrap and refrigerate.
On a lightly floured board, form one piece of dough into a smooth log by gently kneading and rolling the dough back arid forth until it is 10 to 12 inches long.
For a smooth, well-shaped loaf, press a trench lengthwise down center of dough; then fold dough in half lengthwise along trench.
With a gentle kneading motion, seal along edge by pressing against fold with heel of your hand, rolling and pushing sealed edge underneath.
With palms of your hands on center of loaf, begin rolling it back and forth rapidly, gently pulling from center to ends as you slide your hands toward ends until loaf is about 18 to 20 inches long (depending on oven size).
Place loaf diagonally across a greased baking sheet; cover and let rise in a warm place until puffy but not doubled (about 15 to 20 minutes).
In a pan, heat cornstarch and water to boiling; cool slightly.
Brush entire loaf (including side of loaf resting on baking sheet) with cornstarch mixture.
With a razor blade or a sharp floured knife, cut slanting slashes across loaf about V2 inch deep at 2-inch intervals down length of loaf.
Bake in a 375° oven (place oven rack just below middle of oven) for 15 minutes; then evenly brush loaf again with cornstarch mixture.
Bake for 15 minutes longer and again brush with cornstarch mixture.
Bake for about 10 more minutes or until loaf is golden brown and sounds hollow when tapped (35 to 40 minutes total).
Cool on rack.
When you put first loaf in oven to bake, remove second piece of dough from refrigerator and shape as you did the first, placing loaf on a piece of foil to rise.
It will take about 30 minutes to rise until puffy (third loaf will take slightly longer).
Bake as directed.
As you put second loaf in to bake, shape third piece of dough and then bake as directed.
For maximum flavor and freshness, serve bread the same day it is baked; or cool completely, wrap tightly, and freeze.
To reheat, place in a 350° oven, uncovered, for about 15 minutes or until warm.
