Herb Garlic Baguettes
1package active dry yeast
1tsp (5 mL) sugar
1⁄4 cup (50 mL) warm
water (105°F to 115°F [40°C to 46°C])
1tbs (15 mL) chopped fresh basil or 1 tsp (5 mL) dried basil
2tsp (10 mL) chopped fresh oregano or 1⁄2 tsp (2 mL) dried leaf oregano
2tsp (10 mL) chopped fresh thyme or 1⁄2 tsp (2 mL) dried leaf thyme
1tsp (5 mL) fresh minced garlic
1tsp (5 mL) salt
3⁄4 cup (175 mL) cold water
1egg
1tsp (5 mL) water
Dissolve yeast and sugar in warm water.
Place 31⁄4 cups (800 mL) 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 (50 mL) 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"
(30 cm) 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 tsp (5 mL) 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 (230°C) 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 (190°C) 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.
69
