French Baguettes For A Crowd

INGREDIENTS

INSTRUCTIONS

Combine all ingredients in the bread machine pan and process on dough
setting until just mixed and kneaded.  Empty into large lightly
greased bowl and cover tightly with plastic wrap. Set aside in a warm
place until tripled in size, about 3 hours.  Remove plastic wrap and
with wet hands lightly punch the dough down.  Cover again with  plastic
wrap and allow to rise again until doubled, about 1 hour.  Sift flour
lightly over work surface and with floured hands turn the  dough out on
the floured surface.  Divide the dough into 3 equal  pieces and let it
rest for 5 minutes. Cover a large baking sheet with  parchment paper or
lightly grease it.  Roll each piece of dough into  a cylinder 17" long.
With the side of your palm hit the cylinder all  the way down the back
to form a crease.  Pinch the crease closed and  taper the ends of the
loaf. Lay the baguettes into the prepared  baking sheet and leave at
least 2 - 3" between them.  Lightly mist  the dough with water and
cover loosely with plastic wrap.  Place in a  warm draft-free place to
rise till the baguettes are 1 1/2 times  their original size, 1 1/2 - 2
hours. 30 minutes before the estimated  baking time preheat the oven to
Press the dough with one baguette lightly with your finger; if it
feels springy and not dried out and formed a crust, leave it alone,  if
you can feel a dry crust, gently roll and turn the baguette over  so
that the soft bottom crust is now on top.  Slash the baguettes
diagonally with a razor or a sharp knife 3 times  along the length,
making sure not to cut more then 1/2" deep.  Lightly mist the dough
with water.  Place the baking sheet on the  middle rack of the
preheated oven, quickly spray the oven floor  several times and shut
the door.   Spray 3 more times every 3 mintues  for a total of 4 sprays
in 9 minutes.    (What I did was to throw  into the bottom of the oven
3 ice cubes once at the beginning -  Reggie)  Bake for 25 minutes, or
until the breads are nicely brown.  Remove immediately to a rack to
cool for 2 hours. This bread is best  eaten the day it is made or
frozen for later use. To reheat frozen  bread place on a baking sheet
in a preheated 375 deg F oven for about  25 minutes, or until hot and
crisp.  Makes three 17" baguettes...enough for a crowd.  These are
absolutely excellent!!  Entered into MasterCook and tested for you by
Reggie & Jeff Dwork  <reggie@reggie.com> Recipe By     : Rustic
European Breads  Posted to Digest bread-bakers.v096.n048  Date: Fri, 11
Oct 1996 22:39:08 -0700  From: Reggie Dwork <reggie@reggie.com>  NOTES
: Cal  146.7 Fat 0.7g  Carbs  29.3g  Fiber  1.2g  Pro  5.1g  Sod  357mg
CFF  4.4%

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