Herb Garlic Baguettes

1package active dry yeast

1teaspoon sugar

1⁄4 cup warm water (105°F to 115°F)

31⁄4-31⁄2cups all-purpose flour

1tablespoon chopped fresh basil or 1 teaspoon dried basil

2teaspoons chopped fresh oregano or

1⁄2 teaspoon dried leaf oregano

2teaspoons chopped fresh thyme or

1⁄2 teaspoon dried leaf thyme

1teaspoon fresh minced garlic

1teaspoon salt

3⁄4 cup cold water

1egg

1teaspoon water

Dissolve yeast and sugar in warm water.

Place 31⁄4 cups flour, basil, oregano, thyme, garlic, and salt in bowl. Attach bowl and PowerKnead™ Spiral Dough Hook to mixer. Turn to Speed 2 and mix 30 seconds. Stop and scrape bowl.

Continuing on Speed 2, slowly add yeast mixture and cold water, mixing about 30 seconds. If dough is sticky, add remaining 1⁄4 cup flour. Knead on Speed 2 about 3 minutes, or until dough is smooth and elastic.

Place dough in greased bowl, turning to grease top. Cover. Let rise in warm place, free from draft, 11⁄2 to 2 hours, or until doubled in size.

On lightly floured surface, punch dough down several times to remove all air bubbles. Divide dough in half. Shape each half into a 12" long loaf. Place each loaf on greased baking sheet or in greased baguette pans. With sharp knife, make 3 to 4 shallow diagonal slices in top of dough. Beat egg and 1 teaspoon water together with a fork. Brush each baguette with egg mixture. Cover with greased plastic wrap. Let rise in warm place, free from draft, about 1 to

11⁄2 hours, or until doubled in bulk.

Brush top of each baguette again with egg mixture. Bake at 450°F for 15 to 18 minutes, or until deep golden brown. Remove from pans and cool on wire racks.

Yield: 36 servings (18 slices per loaf).

Tip: Freeze up to 2 weeks. Thaw at room temperature. Wrap loosely with foil. Heat at 375°F for 10 to 15 minutes.

Per serving: About 45 cal, 1 g protein, 9 g carb, 0 g fat, 6 mg chol, 62 mg sodium.

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KitchenAid 9708307C manual Herb Garlic Baguettes
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9708307C specifications

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