71
Herb Garlic Baguettes
1 package active dry
yeast
1 teaspoon sugar
1⁄4cup warm water
(105°F to 115°F)
31⁄4-31⁄2cups all-purpose
flour
1 tablespoon
chopped fresh basil
or 1 teaspoon dried
basil
2 teaspoons chopped
fresh oregano or
1⁄2teaspoon dried
leaf oregano
2 teaspoons chopped
fresh thyme or
1⁄2teaspoon dried
leaf thyme
1 teaspoon fresh
minced garlic
1 teaspoon salt
3⁄4cup cold water
1 egg
1 teaspoon water
Dissolve yeast and sugar in warm water.
Place 31⁄4cups 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 1⁄4cup 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, 11⁄2to 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
11⁄2hours, 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.